A lot of bakers, however, will use light and dark brown sugar … They’re soft and chewy and super EASY to make. Helpful hints for making Brown Sugar Toffee: Use either light or dark brown sugar to make this candy. Since granulated sugar only brings sweetness and not flavor, I decided to swap it for dark brown sugar. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses. It's ideal for cookies, shortbread, spiced cakes, brownies, and crumble toppings. Domino ® Light Brown Sugar has a nutty, caramel flavor, moistness, and subtle molasses flavor. Dark brown sugar is … It's easy -- the short answer is molasses. Along with having both light and dark brown sugar, the recipe calls for less butter than most chocolate chip cookie recipes and an extra egg yolk. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. This might mean that, for example, a batch of cookies baked with dark brown sugar instead of light may rise a bit higher and taste a bit more caramel-y than those made with light brown sugar. Baking minds want to know: What is the difference between light brown sugar and dark brown sugar? The first bowl contains light brown sugar, the second is dark brown sugar, and the third is dark brown muscovado sugar. Generally, if a recipe doesn't specify Dark or Light Brown, it is intended that Light Brown be used. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. For chewier and more flavorful cookies, use more brown sugar than white sugar. As much as I liked the cookies, I wanted to love them. The sugar is dark due to the high molasses content which in the case of this brand (Billington’s) is never removed. Brown Sugar Cookies are a great twist on this traditional cookie recipe, and gets its color and rich flavor from dark brown sugar and butter. I'm also known for increasing the amount of brown sugar or using all brown sugar on purpose because I adore the flavor of molasses. Brown Sugar Cookies. Both light and dark brown sugar contain molasses, but dark brown sugar has more. I figured a little molasses flavor would pair nicely with the peanut butter. Ask for Domino ® Light Brown Sugar – don't settle for less! Choose this option if you want to reduce the molasses taste in your baked goods by cutting the dark brown sugar with white as a replacement for light brown. This helps dark brown sugar have a deeper, more complex flavor that’s closer to toffee or caramel. Along with the increased amount of molasses comes a deeper, darker color, slightly more moisture and acidity, and a stronger flavor with more pronounced caramel … Dark Brown vs. Light Brown Sugar. Resist the urge to turn up the heat to speed up the process. Still, the difference is ultimately nominal. Both light and dark brown sugar contain molasses, but dark brown sugar contains more. The lower ratio of butter to sugar, flour and egg makes these a little chewier than others, and they always come out kind of puffy. For dark brown sugar, that amount is nearly doubled—6.5% molasses. The recipe I followed used a full cup of granulated sugar. However, more molasses does mean dark brown sugar has slightly higher levels of acidity and moisture. They also have a prep and cook total time of 30 minutes, which means you’ll be in cookie heaven in almost no time at all. Heating the toffee too fast can cause the butter to break out. Replace each cup of packed light brown sugar with 2/3 cup of packed dark brown sugar and 1/3 cup white sugar. This made for really sweet peanut butter cookies. healthierkitchen June 8, 2011 I rarely bake recipes that are too particular and I've subbed in light for dark without changing any liquid. 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