Here's a discussion of this topic, though not in connection with that particular recipe, which you may find helpful: https://food52.com/hotline/19409-demerara-equivalents-in-white-and-light-brown-sugar
I tend to live dangerously, so I would make the substitution, but I would expect the cookies to be sweeter with the brown sugar. ;o)
Thank you very much for your answer. I went ahead and used light brown sugar and guess what? You were right, the cookies were much sweeter than expected; next time I will only use the kind of sugar that is called for in this recipe.
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I tend to live dangerously, so I would make the substitution, but I would expect the cookies to be sweeter with the brown sugar. ;o)