13
The moment my neighbor's cookie swap taught me about baking ratios
Last December, Mrs. Patterson from across the street handed me her chocolate chip cookies and said 'I just use half the sugar the recipe calls for' - I tried it with my next batch and they came out way better, not too sweet and actually chewier. Has anyone else found that cutting sugar changes the texture more than the taste?
3 comments
Log in to join the discussion
Log In3 Comments
jenkins.reese1mo ago
Half the sugar the recipe calls for" - yeah @stella_lane has a point about the science part. I actually watched this video from a food blogger who broke down how sugar affects cookie spread. She said cutting sugar by 25% is the sweet spot where you still get good texture without it being overly sweet. I tried it with my go-to chocolate chip recipe and they came out way better than going full half. The edges were still crisp but the middle was actually chewy instead of hard. Definitely depends on the recipe though, Mrs. Patterson probably tweaked other stuff without realizing it.
7
scott.drew1mo ago
Cutting sugar by 25%" is exactly what I did too and it worked perfect.
3
stella_lane1mo ago
Oh wow, I actually have to disagree. Cutting sugar that much changes the whole science of it. Sugar isn't just for sweetness, it's what gives cookies that spread and crisp edge. I tried cutting sugar by half once and got flat, greasy discs because the butter had nothing to bind to. You might like the chewier result now but I bet Mrs. Patterson's recipe had more butter or different flour to balance it out.
-1