Chocolate Chip Cookies - What Am I Doing Wrong?
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?
When I'm making them using the nestle bag recipe, I use one cup of white sugar, then I add about a quarter cup or so of molasses (I never measure exactly) which gives the moistness.
I've found by cutting back on sugar, a lower and longer time seems to work better for baking in my oven.
Sugar acts like a liquid in baking, brown sugar a little more so. Cut it proportionately, and you change the moisture content of the recipe. Is that the trouble you have with the cookies you've made?
You can't really tinker with the chemistry of baking. The reduction in sugar at the end of the day probably just saves a few grams of sugar and minimal calories once divided by all the cookies made.
Don't mess with the recipe, just make smaller cookies to reduce the sugar/calories per cookie. And enjoy a really good one!
This recent thread is helpful, the link to the serious eats article is really informative and the recipe is discussed.