This is a chocolate-chip cookie/brown sugar/molasses question: is there a way to substitute white sugar plus molasses for the brown sugar? In the past, if I were out of brown sugar, I would sub in white sugar (slightly less) and add a tablespoon or teaspoon of molasses to get some "brown" flavor. I think there is an acidity/leavening issue that I create when doing that. Any chance anyone has a chocolate chip cookie recipe using white sugar + molasses instead of brown, or another suggestion? I know I could always run out and get some brown sugar, but sometimes this is a late-night/pajama situation and in general a good thing to know how to do, like the Heimlich maneuver or how to jumpstart a car.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.