3 points
More brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen.
1 point
I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.
Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
1 point
Yep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert
1 point
