This was an extremely helpful post!! Thank you! Now for some follow-up questions. :) My husband is diabetic. I have been baking with sugar substitutes. I made a batch of tahini chocolate chip cookies using Allulose in place of the white sugar and sugar free chocolate chips from Hersheys. The recipe uses butter. I refrigerated the dough for roughly 36 hours. I thought they were delicious. My husband like the taste but wanted a crispier cookie. From the article it appears that the better taste comes partially from refrigeration. Does that remain if I let the dough come to room temperature again before baking? Or is that enhanced flavor due to the cold ingredients? There is also an egg in this recipe and I gather the egg also provides moisture which makes cookies chewier. :) Any suggestions for us bakers who need to bake sugar-free using sugar substitutes that substitute on a 1x1 basis with white granulated sugar? thank you!!!

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