I Tested 5 Sugars in Cookies — Here’s What Happened

When baking cookies, most recipes call for a combination of sugars. But what actually happens if you change them? In this video I made the exact same chocolate chip cookie recipe five different ways using different sugars: granulated sugar, light brown sugar, dark brown sugar, a blend of granulated and brown, and as a bonus I even tried powdered sugar. Same dough, same oven, same baking time, the only thing that changed was the sugar. The results weren't wildly unpredictable, but they were interesting. Each sugar affected the cookies differently, from flavor and chewiness to tenderness and moisture. Brown sugar contains molasses, which adds moisture and a deeper caramel-like flavor, while granulated sugar behaves a bit differently in the oven. Powdered sugar, which contains cornstarch, ended up creating an entirely different texture. If you’ve ever wondered why cookie recipes use a blend of sugars or how to tweak a recipe to make your cookies chewier, softer, or crispier, I'm hoping this experiment helps give you a deeper understanding. So, which sugar are you reaching for? Let me know in the comments! You can find the full chocolate chip cookie recipe I used here: https://sugarspunrun.com/the-second-b... I'd love to see what you're making! Tag me on Instagram:   / sugarspun_sam   Sign up for my Email List: https://sugarspunrun.com/subscribe/