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.