Bonjour, Emma, ça va? Unrefined cane sugar is likely a little lighter in color than our commercial brown sugars, but the principle is similar; there is some of the molasses left with the sugar crystals, instead of being taken out and added back as it is in the US. The chewiness you seek is caused by an invert sugar inhibiting recrystallization, and a touch of glucose is likely to get you there. In truth, any invert sugar will do the job; I have used a tablespoon of corn syrup in a cookie recipe with good results; also honey and maple syrup. I would try a couple of teaspoons of glucose in addition to your unrefined cane sugar; I think it will take you where you want to go. That and baking cookies just so the bottom is set (it should hold itself together when you pick one edge off the pan with a spatula at a 45° angle; if it can do that it's done, regardless if the top looks underdone.) There will be enough carry over heat to set the top if you let the cookies stay on the baking sheet when you take them out of the oven. Hope this is useful. Bon chance! Susan

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