The Effect of White Sugar vs Brown Sugar in Cookies #baking

Показать описание

Oatmeal Chocolate Chip Cookies (yield: 1.5 dozen)
6 oz (170g) unsalted butter, softened
1¼ cup (250g) sugar
1 tbsp toasted milk powder
1 large egg
1 teaspoon vanilla extract
1¼ cup (175g) all-purpose flour
½ teaspoon fine salt
½ teaspoon baking soda
1 cup (90g) rolled or quick cooking oats
2 cup (340g) chocolate chips

1. Cream butter, sugar (choose your mix of granulated and brown sugar), and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate chips.
5. Cover and refrigerate the dough for at least an hour. (this helps the butter solidify and the flour and oats hydrate)
6. Scoop onto a parchment lined tray. For a number 30 scoop (roughly 2 Tbsp) bake at 350F (180C) for 12-14 minutes or until golden brown just around the edge.

Toasted Milk Powder
Spread nonfat milk powder in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 15-20 minutes or until golden.

benjaminthebaker

Рекомендации по теме

Комментарии

I usually use a combo of white and brown sugar, depending on the cookie. My chocolate chips come out soft in the middle and lightly crispy on the edges. Best of both worlds.

angelbulldog

Can’t NOT love this channel. Most informative baking tips I’ve ever received. He doesn’t always say “this method is better” it’s usually “this method is different” and provides an explanation.

imTEWcynical

I will definitely go with the baking soda/brown sugar option! That one looks way more delicious in my opinion!

thejuniorseas

I’ve been using brown sugar in my cookie because I like a soft cookie. I always thought it was the fat that gave me that consistency not a chemical reaction. Love your show good sir.

nmarrs

In my experience butter temperature matters a lot and can also have effects on how much the cookie rises vs spreads out (and dough temperature immediately before baking). It might be worth doing a video about how the changes caused by different sugars are different to the changes caused by butter/dough temperature.

EthanMeleen

I love scientific bakery knowledge like this. Help in understanding how the ingredients work with action used in baking.

ainnuranisah

I'm not even a baker but I really enjoy watching your baking experiments! I wish there is a lab channel like this but for artists

tan

I found a good recipe from Mrs Fields. I think it's better because of less baking soda. Only a half teaspoon per 2 & a half cups Flour. And she uses both kinds of sugar.
Thanks for this demonstration!

CH-

i swear baking is literal chemistry. i will never understand it. i just do what the silly little instructions on my phone say and cry if it doesn’t work

commicjester

as a chemist, this explanation made me subscribe

yasminh

I’m trash at making cookies, but this gave me some interesting insight that other recipes I’ve followed never explained. Makes me actually want to try again lol 👍

bri.n.a

and the wild thing is, this doesn’t apply to most countries where sugar beets are the most common sugar source. where I live, brown sugar simply isn’t a thing (smth to do with beet molasses tasting atrocious, so our brown sugar is literally just… coloured). took me a lot of trial and error to figure out why american recipes don’t turn out the same way as they do in videos

toninot

Just found your channel today and I'm already scrolling through watching things that you shared over a year ago lol. And I've always used a combination of white and brown sugar for my cookie recipes. I like my cookies soft in that brown sugar gives them that soft interior with a slight crisp on the bottom from the white sugar 😋

ejcakelady

This is so amazing, I've always wanted to know I always used to make cookies with my mother in the seventies and they would spread out so flat, and be very chewy and I could never make them the same as an adult, I love flat bubbly chewy cookies

CobraDove