@@MusicaObscuraX True, but imparting a perception of something is not the thing itself; just as delivering a letter isn’t the same as reading it. At least tell what taste is being perceived through the texture - the brown sugar has a slightly “darker” flavor, like coffee? The mixed sugar seems to bring out a more buttery taste, like caramel?
@@hortondlfn1994 there's definitely a difference when it comes to literal taste but texture really influences how the brain interprets taste, that's all I meant. And brown sugar I assume has more depth to it.
@@MusicaObscuraX Good point. I get you. I had been disappointed that, after she’d introduced the topic of taste, she stopped after describing the texture and neglected to mention how it affected the taste. Now, I’ll have to do the tests myself and eat all those cookies! Such suffering lies ahead.
I'm one of those who can't usually distinguish between the two, and it took me a long time to figure that out. Maybe she hasn't come to that realization yet. Or maybe she just said the wrong thing.
I've always used a combination, but the real secret to delectable chocolate chip cookies is browning some of the butter! Adds a unique caramel taste that really brings out good chocolate flavors and frankly, the only downside is how quickly your cookies will be devoured by others if you don't get to them first.
That would make sense considering your parents were the ones who baked for you as a child. 🤨 I’m so perplexed by this comment. How did you not realize that concept already? 🤦🏼♀️
@@NYandAZ how do you know their parent baked for them back then? 🤨 And if they're the ones that baked them wouldn't they keep up the tradition and make them often enough for op not to feel overwhelming nostalgia? I'm so perplexed you had to be a jerk about an innocent comment 🤦♀️
@@NYandAZthe og commenter is literally just saying his parents made him a cookie he used to eat in his childhood times and he almost cried bc of the memories like what r u actually saying
I'm no molecular scientist or chemist, but my guess is that the molasses in the brown sugar adds higher moisture content which makes it more dense since when it cooks, there's probably more steam happening in the cookie whereas the white sugar has a lower moisture content so it creates the crunchier texture at the end
Practically all cookies I make are fully brown sugar based unless the recipe strictly calls for white sugar. I don't really notice the texture difference but I do notice the flavor difference and I honestly think brown sugar gives the cookie a more rich and buttery flavor while still being chewy on the inside and crispy outside
You don't have to follow the recipe though. I use it as a base to get an idea of ingredient ratios for the main parts, like butter flour and sugar. And adjust for personal taste. But everything else I make up on the fly. Bit i agree, brown sugar taste SOO much better! I also use more brown sugar than white.
I actually prefer the almost lighter taste of the white sugar. (I also prefer slightly crisper cookies over denser ones as well, but it also depends on the recipe tbh) If I want a more flavorful cookie, cupcake, etc. what I’ll do is just brown the butter and maybe add some milk powder to give the mixture more of the carmalized milk solids. Then I’ll usually mess around with the ratio, but typically I feel like 50% white and 50% brown is my favorite. That, or I’ll add in a ratio of 50% toasted white sugar (basically white sugar that’s been toasted in the oven, I get this cuz I use sugar as a weight whenever I make tarts or pies) and 50% brown sugar, since the toasted white sugar helps give it a bit more of a carmelized note, while still not having the stronger taste of brown sugar.
I use (for my chocolate chip cookies) 1/4 cup of dark brown, 1/4 cup of light brown, and a 1/4 cup of white sugar. The combination has made the consistency and flavor JUST right. I also cream the butter with the sugar and vanilla, then mix in the flour, then I mix in and egg. Doing it in that order has also helped. Anywho, I've been excit3d because I think I've finally perfected my chocolate chip cookie recipe.
You should also try a small box of vanilla pudding mix. My mom would do that and they were some of the best cookies I've ever had. Just a recommendation on something new to try. 😊
@@hellcat1401 During Halloween time, my mom woud have us mix Pestachio pudding with a cherry cake mix. We'd form the dough like fingers, add a sliced almond to the end...viola! Zombie fingers!
correct me if im wrong,, but considering light brown is inbetween dark and white sugar,, what difference does it make using all three versus just using light brown sugar if its the combination?
@@lucycurrie5925 I understand where you are coming from. I used to think that too. However, I've tried using only light brown sugar, and for some reason the flavor and consistency isn't quite the same as it is with the 3 sugars together. Not sure exactly why, although I'm sure there's a scientific explanation out there somewhere.
PSA - sugar is processed from cane juice, and molasses is what you get when you boil down the liquid they extract to make refined sugar. Commercial brown sugar is typically white sugar with molasses added, but it’s the “default state.” all different “types” of cane sugar besides plain white sugar just have different amounts of molasses. “Sugar in the raw” is just turbinado sugar, aka it’s been spun around to remove most but not all of the molasses.
Both sugar, browning half your butter and keeping the rest room temp, the type and amount of chocolate used, and freezing the dough all contribute to arguably the best cookie you can make
This is a really good video. People like Lily exist everywhere even in people you think are super nice and agreeable. Never base your opinion on someone based on how "nice" they seem.
I tend to use all brown sugar in my chip cookies. I like the softer cookies, and if you underbake them by a few minutes, they really do come out gooey, soft, and become chewy once cooled.
Thank you for mentioning that. I was confused when she said the brown sugar ones weren't chewy. Using brown sugar makes them more chewy when cooled due to the molasses in it. So weird she said the white sugar was chewy and the brown sugar just soft.
I looked this up one time, and if you’re using baking soda, then you need an acid to activate and start the chemical reaction. Without the brown sugar there’s less leavening that happens because the baking soda doesn’t end up reacting. Brown sugar is apparently an acid and actually causes the reaction to happen, and that’s why those cookies don’t spread as much 😄
I make mine with all brown sugar, dark brown if you got it, if i only have light, i add some extra molasses. I love the way they turn out, dense and chewy, and the edges are still crispy. I also brown my butter and age the dough a few days. Actually i use the recipe from "tasty" with a few substitutions
When I learned that American brown sugar was just refined sugar beets and cane molasses, my mind was blown away. I am free now. I just need white sugar and molasses to make anything refined.
Good! You are making your cookies correct! It irritates me for some reason that people use just white sugar, which I never knew was a thing because I had always ised brown and white mixed. I thought using just white sugar was JUST for sugar cookies.
When I make cookies, I mostly use browned butter, delicious! Also I pop them in the freezer and bake from frozen, freezing even just in the fridge also helps to stop spreading
When I was younger I always wondered why the cookies I made looked pale and uninteresting compared to the ones made in the bakery nearby. Only when I was 20 did I realise that brown sugar makes such a big difference. There is a bakery in my town that makes these dark brown cookies and I think they put palm sugar and it tastes so much better than brown sugar cookies. The darker the sugar the better and healthier.
Um, you dont know mich about sugar to make that last comment do you? There is no duch thing as healthy sugar. Sugar is sugar no matter the form. The only difference between the sugars is what it does to your glycemic index. Watch How to Cook That on youtube and she goes into a full on explaination about sugar, which I already knew but wanted to prove to someone that their so called healthy sugar wasn't really healthy. In fact, the experiments she had done concluded that plain white sugar is actually the best to consume because it doesnt mess up your glycemic index. I'm not explaining well which is why I'm directing you to her video.
@@wintermoon7003glycemic index of any one thing doesn't really matter, unless you eat the sugar in isolation. You can eat it at the same time with your lunch, and the GI of the cookie becomes completely meaningless If you're type 2 diabetic, you have to pay attention to these things, but otherwise.. It's not proven to be important. If you notice you tend to feel hungry too soon after eating, and it's a strong feeling you can't brush off, then yeah, you can keep it in mind, but for people who don't suffer with that, it's just fear mongering.
Real brown sugar doesn’t *have* molasses in it. It’s just less processed/refined. That’s why you have different grades of brown sugar with different colour and tastes, it means that they’re in different stages of refining and molasses is only the first one. Now, if in the US they sell white sugar WITH molasses in it, I’d say that that’s a hell of an industry scam and definitely would impact on your health in the long run.
I'm guessing your first paragraph is referring to "turbinado sugar"? Which IS sold as a more natural (blonde) sugar here in the U.S. More expensive & harder to find (I prefer it; it's got body to it). But for the most part, sadly, the second paragraph IS what the standard U.S. sugar companies do. They remove all the molasses first to make the sugar white, then they re-add it back in, in varying amounts, to make different grades of brown sugar. They do it that way to make it more consistent. 😕
@@ZaCloud-Animations___she-her this turbinado sugar (hahaha WHAT A NAME) is a “light demerara” in latin america. It’s okay, but for some recipes it doesn’t really work cause it burns faster and unevenly. Some european countries would also sell it as demerara or simply as sugar cane sugar, mostly bc you can’t really find varieties of it here and they can’t differ the types. Quite impressive for a kind that literally colonised half of the world specifically for producing sugar. Anyway. The US is a whack ass country for doing this hahaha it makes no sense You get the sugarcane > juice it > boil > molasses > and so it goes until turns white. It seems so much more complicated processing EVERYTHING instead of just pricing it accordingly 🤦🏼♀️
Would like to see one more added to this comparison which is using white sugar and molasses in your recipe (separate ingredients, not combined as brown sugar) !
@@LongStoryShortItHitsDifferent oo that’s good. I’d be more interested to see that than what i suggested actually lol cuz i think it’d be the same anyhow. Never experimented with light/dark.
Sir, apke bolte sath hi maine to do list banai. Books khole rakhi. To do list wall pe lagai. 2 min me ye sab ho gya. Then khud ko treat de di. Thank you so much Sir ❤. You are a gift and a gem 💎. Genuine teacher and a friend ❤. I thank God that I found you 💗
I used to always get hard buiscits instead of cookies, so i used no white sugar, brown butter, and condensed milk as a substitute for eggs, surprisingly, it was really good! Gooey,lighter in colour, and crispy around the edges, i really recommend.
I usually bake with brown sugar, brown sugar needs a longer cooking time if you want it to be crispy, which it absolutely can be. At the halfway mark you can also glaze the cookie with butter to make it golden brown if it isn’t wanting to cooperate. Brown sugar has a much richer flavor than white, in my opinion, which creates a deeper flavor profile when combined with spices like cinnamon, vanilla, and cardamon.
This has become a guilty pleasure of mine. By no means is it a good movie but it’s so much better than the book that it’s based on that I can’t help but give it a ton of extra credit points.
I use both but more brown to white ratio, I love super thick, soft cookies. I also freeze the dough balls before baking and then I take them out at half baked and let them bake on the hot cookie sheet, so they're slightly underdone and even after a few days (if they survive that long) they're still so soft and chewy they just melt in your mouth. I gathered other cookie recipes to make my perfect chocolate chip cookie recipe, by taking every addition that anyone said would make chewier cookies lol. Like using melted butter instead of softened, a Small amount of cornstarch, 1:1.5 sugar to brown sugar ratio, and one whole egg+1 egg yolk because the extra egg yolk without any added white, makes the cookies chewier also. And chilling the dough, and underbaking.. I just collected any tip that said like (for softness) or (for more chewiness) 😂
Yeah its all in what you are looking for if you have nuts in your cookie then you may want a full brown sugar recipe so that way they are soft except for the nuts or if you want a cookie that has like a peanut butter center its nice to have a crispy surface almost like a shell 🤤 I love baking I probably dont look it but baking is so much fun and I love your video on this 😁
also bear in mind that american “brown sugar” is in fact just white sugar dyed with molasses, whereas in Europe we commonly use the term “brown sugar” for the type of sugar that’s called “raw” in the US…the two are very different
![James Fridman Photoshop Trolls [2020]](http://i.ytimg.com/vi/5CKFV0vU2WY/mqdefault.jpg)
"the main difference is in the taste"
**doesn't mention the taste**
I was thinking the same thing! Instead of taste, she talked about texture.
Texture impacts perception of taste
@@MusicaObscuraX True, but imparting a perception of something is not the thing itself; just as delivering a letter isn’t the same as reading it.
At least tell what taste is being perceived through the texture - the brown sugar has a slightly “darker” flavor, like coffee? The mixed sugar seems to bring out a more buttery taste, like caramel?
@@hortondlfn1994 there's definitely a difference when it comes to literal taste but texture really influences how the brain interprets taste, that's all I meant. And brown sugar I assume has more depth to it.
@@MusicaObscuraX Good point. I get you.
I had been disappointed that, after she’d introduced the topic of taste, she stopped after describing the texture and neglected to mention how it affected the taste.
Now, I’ll have to do the tests myself and eat all those cookies!
Such suffering lies ahead.
“Biggest difference is taste”
Proceeds to describe texture
Maybe thats's what she meant to say lol
Lol we need a redo !
I'm one of those who can't usually distinguish between the two, and it took me a long time to figure that out.
Maybe she hasn't come to that realization yet. Or maybe she just said the wrong thing.
@@tscimb one of the comments that was complaining about it had a helpful reply :)
😂😂😂😂😂😂
As a pastry chef for 36 years, 1/2,1/2 is always better. It gives you a more balanced texture
Do you generally prefer baking soda or powder with cookies?
No you arent
@@Yonatan...???
@@user-180-mand90 it depends if you want your cookies to rise or to expand.
@@mpost3520which one does which?
I've always used a combination, but the real secret to delectable chocolate chip cookies is browning some of the butter! Adds a unique caramel taste that really brings out good chocolate flavors and frankly, the only downside is how quickly your cookies will be devoured by others if you don't get to them first.
Browning the butter before baking makes a huge difference and tastes amazing
@@alucrid6541 AMEN TO THAT
Thank you for this!!!
oooh could you point me to a recipe that uses browned butter?
oooh thank you!!
My parent made a brown sugar cookie recipe recently and I nearly cried - it tasted exactly the way Christmas cookies once did in my childhood memories
That would make sense considering your parents were the ones who baked for you as a child. 🤨
I’m so perplexed by this comment. How did you not realize that concept already? 🤦🏼♀️
@@NYandAZ how do you know their parent baked for them back then? 🤨
And if they're the ones that baked them wouldn't they keep up the tradition and make them often enough for op not to feel overwhelming nostalgia? I'm so perplexed you had to be a jerk about an innocent comment 🤦♀️
@@NYandAZwait what r u saying bro 😭 like what r u actually saying what is bro so confused about
@@NYandAZthe og commenter is literally just saying his parents made him a cookie he used to eat in his childhood times and he almost cried bc of the memories like what r u actually saying
What’s the recipe?
Cookie dough swatches was something I never knew I needed to see
Lol right??
Lmaooo
No fr bc her doing it in her hands made me wanna grab it through the screen!!!
@simplymaplelyfr!
@@sofiesiIIemann I don’t get the most views but I’m really grateful for what views I do get :) and my Patreon is thriving so I can’t complain
I'm no molecular scientist or chemist, but my guess is that the molasses in the brown sugar adds higher moisture content which makes it more dense since when it cooks, there's probably more steam happening in the cookie whereas the white sugar has a lower moisture content so it creates the crunchier texture at the end
Molasses is also a powerful humectant compared to table sugar
True
Real brown sugar is less processed than white. Adding molasses to white isn't real brown sugar
"I'm no chemist" - provides an answer a chemist would say 😅🎉
@@recoveringsoul755 sure, but there's also refined brown sugar so 🤷
Practically all cookies I make are fully brown sugar based unless the recipe strictly calls for white sugar. I don't really notice the texture difference but I do notice the flavor difference and I honestly think brown sugar gives the cookie a more rich and buttery flavor while still being chewy on the inside and crispy outside
You don't have to follow the recipe though. I use it as a base to get an idea of ingredient ratios for the main parts, like butter flour and sugar. And adjust for personal taste. But everything else I make up on the fly. Bit i agree, brown sugar taste SOO much better! I also use more brown sugar than white.
Use brown sugar in bread machine and cakes. Taste great!
"honestly"
Same thought here. Brown sugar makes everything better.
I actually prefer the almost lighter taste of the white sugar. (I also prefer slightly crisper cookies over denser ones as well, but it also depends on the recipe tbh) If I want a more flavorful cookie, cupcake, etc. what I’ll do is just brown the butter and maybe add some milk powder to give the mixture more of the carmalized milk solids. Then I’ll usually mess around with the ratio, but typically I feel like 50% white and 50% brown is my favorite. That, or I’ll add in a ratio of 50% toasted white sugar (basically white sugar that’s been toasted in the oven, I get this cuz I use sugar as a weight whenever I make tarts or pies) and 50% brown sugar, since the toasted white sugar helps give it a bit more of a carmelized note, while still not having the stronger taste of brown sugar.
I love brown sugar cookies. The brown sugar flavor really comes through and adds complexity to the chocolate.
ruclips.net/video/0hsS-CJwTL0/видео.htmlsi=PBSafWbWh3byNcHp
I use (for my chocolate chip cookies) 1/4 cup of dark brown, 1/4 cup of light brown, and a 1/4 cup of white sugar. The combination has made the consistency and flavor JUST right. I also cream the butter with the sugar and vanilla, then mix in the flour, then I mix in and egg. Doing it in that order has also helped. Anywho, I've been excit3d because I think I've finally perfected my chocolate chip cookie recipe.
You should also try a small box of vanilla pudding mix. My mom would do that and they were some of the best cookies I've ever had. Just a recommendation on something new to try. 😊
I just made a comment that I use all three of the sugars to you use in your cookies. I really like this combination
@@hellcat1401 During Halloween time, my mom woud have us mix Pestachio pudding with a cherry cake mix. We'd form the dough like fingers, add a sliced almond to the end...viola! Zombie fingers!
correct me if im wrong,, but considering light brown is inbetween dark and white sugar,, what difference does it make using all three versus just using light brown sugar if its the combination?
@@lucycurrie5925 I understand where you are coming from. I used to think that too. However, I've tried using only light brown sugar, and for some reason the flavor and consistency isn't quite the same as it is with the 3 sugars together. Not sure exactly why, although I'm sure there's a scientific explanation out there somewhere.
PSA - sugar is processed from cane juice, and molasses is what you get when you boil down the liquid they extract to make refined sugar. Commercial brown sugar is typically white sugar with molasses added, but it’s the “default state.” all different “types” of cane sugar besides plain white sugar just have different amounts of molasses. “Sugar in the raw” is just turbinado sugar, aka it’s been spun around to remove most but not all of the molasses.
I was hoping someone would mention that. I feel like a lot of people don't understand how our food grows and how we process things.
I can't find any brown sugar where i live, only cane sugar 😢
What's Panela then?
can i make molasses at home from white sugar?
@@Khayran no lmao
I love the crisp edges and the slightly chewy center. Nothing beats a good homemade choco chip cookie!
Please stop eating so much you are depriving the rest of the world of food
Yasss
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ive never been good at baking b/c it is precision cooking and you just gave the low-key important data for attempting to bake. thanks!
The cookies look absolutely amazing. Can you give us the exact recipe?
Look at description
Agree
200 grams of butter, 200 grams of sugar, 1 egg, 400 grams of flour, 14 g (0.5 oz) baking powder
chocolate chips to taste
I prefer soft and chewie on the inside.
Where when you bend it slightly it doesn't break but instead bends and stays in tact.
What's the secret to that?
@@rahmanirahmani6483 All brown sugar. I prefer 50% light brown sugar and 50% dark brown sugar.
🤜🏾🤛🏾 the BEST!
so true!!!
Both sugar, browning half your butter and keeping the rest room temp, the type and amount of chocolate used, and freezing the dough all contribute to arguably the best cookie you can make
This is a really good video. People like Lily exist everywhere even in people you think are super nice and agreeable. Never base your opinion on someone based on how "nice" they seem.
With nestle, I use 1c brown and 1/2c white instead of 3/4c each. It makes them so much softer
Same here for the last 50 yrs
I tend to use all brown sugar in my chip cookies. I like the softer cookies, and if you underbake them by a few minutes, they really do come out gooey, soft, and become chewy once cooled.
Thank you for mentioning that. I was confused when she said the brown sugar ones weren't chewy. Using brown sugar makes them more chewy when cooled due to the molasses in it. So weird she said the white sugar was chewy and the brown sugar just soft.
My favorite!
I looked this up one time, and if you’re using baking soda, then you need an acid to activate and start the chemical reaction. Without the brown sugar there’s less leavening that happens because the baking soda doesn’t end up reacting. Brown sugar is apparently an acid and actually causes the reaction to happen, and that’s why those cookies don’t spread as much 😄
Thank you for this information! 🤍
It’s barely acidic (about the same as normal milk), but baking can be precise enough to matter.
Your cookies look delicious, all three versions…please share your recipe! I’ll be looking for a video short of it🤩😋
She put in the description that she used nestles tollhouse recipe :)
I add more flour also to make the batter stiffer, cookies wont spread as much.
i love the crispy on the outside and soft in the middle
No matter who you are, your race, we all just cookies fr fr
I make mine with all brown sugar, dark brown if you got it, if i only have light, i add some extra molasses. I love the way they turn out, dense and chewy, and the edges are still crispy. I also brown my butter and age the dough a few days.
Actually i use the recipe from "tasty" with a few substitutions
I always use white sugar and add molasses until it’s fairly dark. This way I don’t have to deal with dried out brown sugar ever
When I learned that American brown sugar was just refined sugar beets and cane molasses, my mind was blown away. I am free now. I just need white sugar and molasses to make anything refined.
These are easily the nicest cooked cookies/experiment I’ve seen. Well done
Dude those are some BEAUTIFUL cookies!!! I could never. I’m so jelly lol
Do whatever Toll House tells you to do! Theyre perfect!
I'm definitely using brown sugar for my next batch of cookies.
This experiment validates my decision to use 2/3 brown sugar instead of just 1/2. Thank you!
That’s what I do.
Good! You are making your cookies correct! It irritates me for some reason that people use just white sugar, which I never knew was a thing because I had always ised brown and white mixed. I thought using just white sugar was JUST for sugar cookies.
And a 1/4 white sugar?
When I make cookies, I mostly use browned butter, delicious! Also I pop them in the freezer and bake from frozen, freezing even just in the fridge also helps to stop spreading
This is the way.
how long do you freeze it for?
This is the content I need in my life.
Those cookies look amazing
Goodness gracious I need chocolate chip cookies right now
Sameeee 😢
When I was younger I always wondered why the cookies I made looked pale and uninteresting compared to the ones made in the bakery nearby. Only when I was 20 did I realise that brown sugar makes such a big difference. There is a bakery in my town that makes these dark brown cookies and I think they put palm sugar and it tastes so much better than brown sugar cookies. The darker the sugar the better and healthier.
Um, you dont know mich about sugar to make that last comment do you? There is no duch thing as healthy sugar. Sugar is sugar no matter the form. The only difference between the sugars is what it does to your glycemic index. Watch How to Cook That on youtube and she goes into a full on explaination about sugar, which I already knew but wanted to prove to someone that their so called healthy sugar wasn't really healthy. In fact, the experiments she had done concluded that plain white sugar is actually the best to consume because it doesnt mess up your glycemic index. I'm not explaining well which is why I'm directing you to her video.
@@wintermoon7003 You are so condescending and nasty
@@wintermoon7003glycemic index of any one thing doesn't really matter, unless you eat the sugar in isolation. You can eat it at the same time with your lunch, and the GI of the cookie becomes completely meaningless If you're type 2 diabetic, you have to pay attention to these things, but otherwise.. It's not proven to be important. If you notice you tend to feel hungry too soon after eating, and it's a strong feeling you can't brush off, then yeah, you can keep it in mind, but for people who don't suffer with that, it's just fear mongering.
My go-to chocolate chip cookie recipe is all brown sugar. It is so good and never fails.
Those are some seriously picturesque cookies. I'd have to sample them all until they're gone to be thorough.
Brown sugar makes it more Soft and Moist .......
I had a co-worker make chocolate chip cookies with brown butter and they were super rich and delicious.
I LOVE soft cookies, I’m forever using all brown sugar now
How does a high quality video have no comments
My thoughts exactly
Real brown sugar doesn’t *have* molasses in it. It’s just less processed/refined. That’s why you have different grades of brown sugar with different colour and tastes, it means that they’re in different stages of refining and molasses is only the first one.
Now, if in the US they sell white sugar WITH molasses in it, I’d say that that’s a hell of an industry scam and definitely would impact on your health in the long run.
I'm guessing your first paragraph is referring to "turbinado sugar"? Which IS sold as a more natural (blonde) sugar here in the U.S. More expensive & harder to find (I prefer it; it's got body to it).
But for the most part, sadly, the second paragraph IS what the standard U.S. sugar companies do. They remove all the molasses first to make the sugar white, then they re-add it back in, in varying amounts, to make different grades of brown sugar. They do it that way to make it more consistent. 😕
In Australia we call it raw sugar
@@ZaCloud-Animations___she-her this turbinado sugar (hahaha WHAT A NAME) is a “light demerara” in latin america.
It’s okay, but for some recipes it doesn’t really work cause it burns faster and unevenly.
Some european countries would also sell it as demerara or simply as sugar cane sugar, mostly bc you can’t really find varieties of it here and they can’t differ the types. Quite impressive for a kind that literally colonised half of the world specifically for producing sugar. Anyway. The US is a whack ass country for doing this hahaha it makes no sense
You get the sugarcane > juice it > boil > molasses > and so it goes until turns white. It seems so much more complicated processing EVERYTHING instead of just pricing it accordingly 🤦🏼♀️
Would like to see one more added to this comparison which is using white sugar and molasses in your recipe (separate ingredients, not combined as brown sugar) !
I'd like to see that too. I'd also like to see the difference between using light brown sugar and dark brown sugar or would it be the same?
@@LongStoryShortItHitsDifferent oo that’s good. I’d be more interested to see that than what i suggested actually lol cuz i think it’d be the same anyhow. Never experimented with light/dark.
i/s and 1/2 always has the best outcomes
That explains why people were always going on about how soft my sugar cookies were. I preferred brown sugar so that's what I always used.
Those cookies look so tasty
Homemade cookies are infinitely better than store bought
as a chinese person i can confirm that all three cookies are way too sweet
1000% correct. Too much.
As a non Chinese person I appreciate your input, will keep in mind 👍
I looked at the stick of butter and got a heart attack immediately 😩
@@bevaughnhenry4983 cookie recipes call for 2 sticks!😂
Me who is Chinese but complained that she should have used chocolate chunks instead of chips: Uh yeah yeah. 😅😅😅
Swap out granulated sugar for powdered sugar! It makes your cookies super fluffy and delicious
What??? Same measurements? Never heard of that, but I'll try it!😂
@@hubster4477 Yup, same measurements. Let me know how you like the cookies!
Recipe please🙏🏼
I use a combination of granulated and dark brown sugar. And I also use rough sea salt.. It makes a soft chewy cookie with crispy edges... delicious!
A cookie dough comparison that I never realized I needed… 🤔 😊
This makes me want to use all brown sugar next time I make cookies. 😋
What would happen if I used old brown sugar that wasn’t as moist? What do you think would happen?
You can always get the moisture back in there by adding a slice of bread and leaving it for about thirty minutes. Makes all the difference
They look so good…
Great reading! I was very curious about her. Thank you for doing this reading. It's so sad that her life ended so young. May she rest in peace. 💜🕊
Can u please post your recipe? Your cookies look so delicious!
Sir, apke bolte sath hi maine to do list banai. Books khole rakhi. To do list wall pe lagai. 2 min me ye sab ho gya. Then khud ko treat de di. Thank you so much Sir ❤. You are a gift and a gem 💎. Genuine teacher and a friend ❤. I thank God that I found you 💗
I used to always get hard buiscits instead of cookies, so i used no white sugar, brown butter, and condensed milk as a substitute for eggs, surprisingly, it was really good! Gooey,lighter in colour, and crispy around the edges, i really recommend.
Those look so good!
I like crispy on outside, soft on in.
They look so good 😍
I use 1/2 &1/2 they turn out the way I like them every time
My favorite cookie recipe calls for 1/2 1/2, it’s the best of both worlds
THOSE LOOK SO YUMMY
Use monkfruit sweetener if you are diabetic. Tastes exactly like sugar, but yes it is more expensive.
The amount of goofiness in this video is wholesome
It’s all sweet and gooey on the inside no matter what kind of sugar it’s made of. I just want some cookies.
Mmm. I need to make cookies again. I love switching up the sugars too.
Those cookies look good
Thank you so much for this advice. May God bless you! ❤
I usually bake with brown sugar, brown sugar needs a longer cooking time if you want it to be crispy, which it absolutely can be. At the halfway mark you can also glaze the cookie with butter to make it golden brown if it isn’t wanting to cooperate.
Brown sugar has a much richer flavor than white, in my opinion, which creates a deeper flavor profile when combined with spices like cinnamon, vanilla, and cardamon.
They look good all ways, thank you😁😁😁
They all look 🔥🔥, take a bite of each that'll solve the problem 🍪🍪
I think I'd be happy eating any of those three options
I've been baking half my life how have I never questioned this
As a personal preference, I like to use three different types of sugar when I bake cookies: caster, light brown, and dark brown sugar
This has become a guilty pleasure of mine. By no means is it a good movie but it’s so much better than the book that it’s based on that I can’t help but give it a ton of extra credit points.
I appreciate your thought into keeping the controlled variable.
You're one smart cookie, lady! 😉
-Love
A science geek ❤
I use both but more brown to white ratio, I love super thick, soft cookies. I also freeze the dough balls before baking and then I take them out at half baked and let them bake on the hot cookie sheet, so they're slightly underdone and even after a few days (if they survive that long) they're still so soft and chewy they just melt in your mouth. I gathered other cookie recipes to make my perfect chocolate chip cookie recipe, by taking every addition that anyone said would make chewier cookies lol. Like using melted butter instead of softened, a Small amount of cornstarch, 1:1.5 sugar to brown sugar ratio, and one whole egg+1 egg yolk because the extra egg yolk without any added white, makes the cookies chewier also. And chilling the dough, and underbaking.. I just collected any tip that said like (for softness) or (for more chewiness) 😂
I don't know which is more beautiful you or the cookie😂❤
Yeah its all in what you are looking for if you have nuts in your cookie then you may want a full brown sugar recipe so that way they are soft except for the nuts or if you want a cookie that has like a peanut butter center its nice to have a crispy surface almost like a shell 🤤 I love baking I probably dont look it but baking is so much fun and I love your video on this 😁
The woman you are, Boze😭😭 SO PRETTY
the playing with the dough is the adult equivalent of slime
They all looked delicious
Mmm . . crunchy and chewy. 🫠
also bear in mind that american “brown sugar” is in fact just white sugar dyed with molasses, whereas in Europe we commonly use the term “brown sugar” for the type of sugar that’s called “raw” in the US…the two are very different
Ah. I just know that they look delicious now and I want cookies. ❤❤❤
I do both and my cookies are so soft
Omg, now I want cookies!!
Both but more brown is the best
I love a chewy crispy cookie, idk it’s just a ideal cookie to me.
I want all three of those cookies. Yum
I dont even need to taste those cookie to know theyre delicious you can tell theyre gourmet by the way they look
Looks so easy
Your natural hair color is beautiful.
These cookies look amazing 😍😍
I do half and half, but use dark brown sugar instead of light, and my "white sugar" is Sugar in the Raw turbinado sugar. Makes a delicious cookie!
I use brown sugar for almost everything, even in my coffee! All these cookies look delicious
They look amazing. Ok, back to my kEtO eating.
I’d go with that brown sugar every single time!
Easy equation brown vs white anything not just sugar ...brown ....but the combo always wins big ups to unity