I'm a huge CCC fan. However, whenever I try to make them, they always turn out not-so-great.
Whenever I'm making sweets or baked goods, I try to cut down the sugar a bit - I know baking is a science of proportions, but for some recipes, it (magically) works.
But the CCC always eludes me. I go to recipes with multiple five-star reviews and read them. Most say how they're "soft and chewy" or "crisp and not-overly sweet."
I use the same amount of butter, flour, eggs, baking soda, etc., but use about 80% of the sugar. I know brown sugar gives the cookie the chewy texture and the white sugar actual sweetness. I usually use a little less of the brown sugar needed and hack the white sugar by half.
Is sugar an /absolute/ must for CCC? If not, is there anyway I can substitute it?
Updated 5 months ago | 5
Updated 3 months ago | 12
Updated 4 months ago | 5
Updated 3 months ago | 2
Updated 1 month ago | 6