Crunchy choc chip cookies

Joined Aug 4, 2000
My sister states that to achieve chruchy/crumbly CC cookies, only brown sugar should be used. She's using a package mix but I'm wondering does this hold across the many recipes for CC cookies. Brown sugar = crunch/crumbly cookies?
Joined Oct 19, 2009
As far as I'm aware, its normally the opposite- crunchiness comes from the crystallized sugars- Brown sugar (which is white sugar with mollases mixed in) usually retains moisture better, and gives you a very soft, chewie cookie (just how i like em!). Use castor sugar for crunchy cookies.
Joined Apr 14, 2005
Chris is correct. the white sugar vs brown sugar ratio changes the cookies crisp comes from white while soft comes from brown.

I personally use 1/4 white 3/4 brown because I prefer soft cookies. If you want crispy go all white or 3/4 white 1/4 brown.

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