I recently moved out of the US and we only have European style butter, no brown sugar and the granulated sugar is more coarse than the standard in the States. I had a favorite chocolate chip cookie recipe that worked beautifully before I moved but here the cookies always spread too much. I have reduced the butter, brought back molasses to add to the sugar and weight all the ingredients but they still spread. The recipe uses melted butter so I didn’t think the granule size would matter because there is no creaming. Do you think the size of the sugar granules has something to do with the spreading?

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