welcome back to cookie science! today we are comparing the effect of brown sugar vs white sugar in chocolate chip cookies. as always with this series, i am using the nestle tollhouse recipe for my base recipe!
welcome back to cookie science today we’re going to look at the differences between using brown sugar and white sugar first up we’re using all brown sugar most recipes call for some of each but this time we’re using all brown and the difference between brown sugar and white sugar is that brown sugar has molasses in it that’s what gives it the darker color so that’s why this dough with white sugar is so much lighter than for our control I also did some doing half white sugar and half brown sugar and as you’d expect it’s kind of in between the two but here’s a close-up look at the color difference the white sugar versus the brown sugar makes such a difference in the color of the dough but most importantly let’s talk about the end results the cookie with all white sugar spread a lot more and it was crispy around the edges whereas the one with brown sugar didn’t spread as much and was a lot denser in the middle and I feel like the biggest difference here other than color was in taste the white sugar one was crispier and had kind of a chewier consistency whereas the one with brown sugar was a lot softer that molasses and the brown sugar just gives you a little bit of a softer cookie but once again there’s no right answer a lot of recipes call for some of both so you get a crispy cookie on the outside that’s soft on the