For dark brown sugar, that amount is nearly doubled—6.5% molasses. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. The recipe I followed used a full cup of granulated sugar. 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. 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. A lot of bakers, however, will use light and dark brown sugar … The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Both light and dark brown sugar contain molasses, but dark brown sugar has more. Generally, if a recipe doesn't specify Dark or Light Brown, it is intended that Light Brown be used. This helps dark brown sugar have a deeper, more complex flavor that’s closer to toffee or caramel. Dark brown sugar is … Domino ® Light Brown Sugar has a nutty, caramel flavor, moistness, and subtle molasses flavor. However, more molasses does mean dark brown sugar has slightly higher levels of acidity and moisture. For light brown sugar, that usually means 3.5% molasses. 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. Resist the urge to turn up the heat to speed up the process. Since granulated sugar only brings sweetness and not flavor, I decided to swap it for dark brown sugar. Replace each cup of packed light brown sugar with 2/3 cup of packed dark brown sugar and 1/3 cup white sugar. Ask for Domino ® Light Brown Sugar – don't settle for less! Still, the difference is ultimately nominal. The darker the brown sugar, the more molasses it contains. 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. Because of the increased amount of molasses, dark brown sugar has a darker and deeper color with a stronger flavor. They’re soft and chewy and super EASY to make. 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. healthierkitchen June 8, 2011 I rarely bake recipes that are too particular and I've subbed in light for dark without changing any liquid. 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. Both light and dark brown sugar contain molasses, but dark brown sugar contains more. 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. It's ideal for cookies, shortbread, spiced cakes, brownies, and crumble toppings. 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. Have patience and keep stirring. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks. 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 … This made for really sweet peanut butter cookies. (Note: Billington’s calls this sugar Dark Brown Molasses Sugar. 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. Dark Brown vs. Light Brown Sugar. Baking minds want to know: What is the difference between light brown sugar and dark brown sugar? 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