Made same cookies made million times and used an organic brown sugar from whole foods and my normally fluffy cookies fell flat and spread. Thoughts?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Hi Lara. Hmmm. I haven't used organic brown sugar, but I'm guessing it might be of the very granular variety, almost like turbinado? I wonder if you'd get a better cookie result if you ran the sugar in the food processor a bit, to make a sort-of superfine brown sugar?
dinner at ten is a trusted home cook.
I wonder if that brown sugar was less dark than your usual brown sugar? Molasses (which is added back to white sugar to make brown sugar) is acidic, and that acidity contributes to fluffiness in cookies when it reacts with baking soda. If the organic brown sugar was more of a turbinado sugar as mrslarkin suggests, it may have been less acidic. The Food Lab at Serious Eats tested many chocolate chip cookie parameters like this if you're interested: http://sweets.seriouseats...
Brown sugar also contains a certain amount of moisture, I wonder if variations in the water content might not be the reason. There are a variety of different methods to make brown sugar that result in variations in crystal size and moisture levels.
Please enter a valid email address.
Well played. You deserve a cookie.
Daunted by Duck?
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.