I have read this blog previously and found it very informative, because I like crisp cookies! I came back to it, hoping for a little insight about substituting some brown sugar in a cookie recipe I'm trying that called for white sugar, hoping to give the cookie a deeper flavor. I wish I'd re-read the article before I finished my substitutions, because now I see that brown sugar makes a softer cookie; not what I'm aiming for. (It's a vanilla & chocolate pinwheel, hope the chocolate part doesn't turn out too soft!) This is a great article, though!

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