How might i incorporate some molasses flavor (or even dark honey) into a soft, chewy cookie without it being a molasses spice cookie? If I took such a recipe and reduced the molasses, what should I add or change accordingly? I think it adds acid or alkalinity which affects the leavening, right? I hope to develop a soft, chewy, complex, not-too-sweet cookie with some dried fruit and nuts incorporated.
You deserve a cookie.
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