Dark brown sugar vs. Light brown sugar
What is the difference (texture wise and taste wise) when baking with dark brown sugar versus light brown sugar? Does one really need both if a recipe calls for it or can you just use all of one type?
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I have the Joann Chang book "Flour" and she swears by using only light brown sugar. Since I've made some of her goodies, that's what I stuck to-but I found a recipe a few days back that called for equal portions of both dark and light.
I really like a moist cookie though. I just want to be sure if I use all light it won't be too dry I guess?