Malted Chocolate Chunk Cookie Bars - add malt syrup?

Has anyone tried subbing in white sugar for the brown and then making up for the missing molasses with malt syrup? Or adding malt syrup in by itself? I love the malt flavor, but things get too sweet if you use too much of the powder.

tia
  • Posted by: tia
  • July 18, 2019
  • 1464 views
  • 1 Comment
Malted Chocolate Chunk Cookie Bars
Recipe question for: Malted Chocolate Chunk Cookie Bars

1 Comment

Emma L.
Emma L. July 19, 2019
Hi Tia! Changing the type of sugar and incorporating a new ingredient (malt syrup) sounds like a significant swap, and I'm not sure how the cookies would turn out. If you want to lower the sweetness, I think a safer bet would be to simply lower the granulated and dark brown sugar quantities (say, by 10 to 15 percent each). If you decide to go that route, here's some more info on reducing sugar in baked goods: https://food52.com/blog/15911-what-experts-know-about-reducing-sugar-in-baking-recipes. Happy baking!
 
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