Amy, this is Joy the Baker's recipe, so understand I'm speaking for her here, and guessing at what she might say. I believe the two sugars + molasses gives her the exact flavor profile she wants. As for flattening the dough, my experience is if you flatten it, it chills more quickly and evenly; and then it "unchills" the same way. If your fridge is especially cold, and it becomes quite hard and difficult to scoop, warming more quickly is a time-saver. Hope this helps - PJH

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