Teresa

August 24, 2009 at 9:29pm

Question - what is the purpose of using two kinds of sugar in the cookies? Why not use all brown sugar, get a darker color and skip the white sugar? Just curious. Teresa, brown sugar is moister and makes the cookies softer; it's also acidic, and reacts with the baking soda to make the cookies a bit lighter and crunchier. I just like the balance between white and brown, but go ahead and try subbing all brown, if you like. Experiments are always welcome! PJH
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