brown sugar vs white sugar in cookies
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- Опубліковано 31 тра 2024
- welcome back to cookie science! today we are comparing the effect of brown sugar vs white sugar in chocolate chip cookies. as always with this series, i am using the nestle tollhouse recipe for my base recipe!
- Навчання та стиль
"the main difference is in the taste"
**doesn't mention the taste**
I was thinking the same thing! Instead of taste, she talked about texture.
Texture impacts perception of taste
@@skyberna____2 True, but imparting a perception of something is not the thing itself; just as delivering a letter isn’t the same as reading it.
At least tell what taste is being perceived through the texture - the brown sugar has a slightly “darker” flavor, like coffee? The mixed sugar seems to bring out a more buttery taste, like caramel?
@@hortondlfn1994 there's definitely a difference when it comes to literal taste but texture really influences how the brain interprets taste, that's all I meant. And brown sugar I assume has more depth to it.
@@skyberna____2 Good point. I get you.
I had been disappointed that, after she’d introduced the topic of taste, she stopped after describing the texture and neglected to mention how it affected the taste.
Now, I’ll have to do the tests myself and eat all those cookies!
Such suffering lies ahead.
I'm no molecular scientist or chemist, but my guess is that the molasses in the brown sugar adds higher moisture content which makes it more dense since when it cooks, there's probably more steam happening in the cookie whereas the white sugar has a lower moisture content so it creates the crunchier texture at the end
Molasses is also a powerful humectant compared to table sugar
True
Real brown sugar is less processed than white. Adding molasses to white isn't real brown sugar
"I'm no chemist" - provides an answer a chemist would say 😅🎉
@@recoveringsoul755 sure, but there's also refined brown sugar so 🤷
As a pastry chef for 36 years, 1/2,1/2 is always better. It gives you a more balanced texture
Do you generally prefer baking soda or powder with cookies?
No you arent
@@Yonatan...???
@@user-180-mand90 it depends if you want your cookies to rise or to expand.
@@mpost3520which one does which?
I love brown sugar cookies. The brown sugar flavor really comes through and adds complexity to the chocolate.
ua-cam.com/video/0hsS-CJwTL0/v-deo.htmlsi=PBSafWbWh3byNcHp
“Biggest difference is taste”
Proceeds to describe texture
Maybe thats's what she meant to say lol
Lol we need a redo !
I'm one of those who can't usually distinguish between the two, and it took me a long time to figure that out.
Maybe she hasn't come to that realization yet. Or maybe she just said the wrong thing.
@@tscimb one of the comments that was complaining about it had a helpful reply :)
😂😂😂😂😂😂
Cookie dough swatches was something I never knew I needed to see
Lol right??
Lmaooo
No fr bc her doing it in her hands made me wanna grab it through the screen!!!
@simplymaplelyfr!
@@sofiesiIIemann I don’t get the most views but I’m really grateful for what views I do get :) and my Patreon is thriving so I can’t complain
I love the crisp edges and the slightly chewy center. Nothing beats a good homemade choco chip cookie!
Please stop eating so much you are depriving the rest of the world of food
Yasss
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I've always used a combination, but the real secret to delectable chocolate chip cookies is browning some of the butter! Adds a unique caramel taste that really brings out good chocolate flavors and frankly, the only downside is how quickly your cookies will be devoured by others if you don't get to them first.
Browning the butter before baking makes a huge difference and tastes amazing
@@alucrid6541 AMEN TO THAT
Thank you for this!!!
oooh could you point me to a recipe that uses browned butter?
Honestly I'd refreshing to see someone talk about sugar without fearing instant death for conjuring it
Not talking about sugar in baked goods is a sin
@@starmoral5456 bro what? nah u tripping..
@@diahoney_ trippin om sugar
@@starmoral5456 what
I fear sugar replacements FAR more than real sugar
Practically all cookies I make are fully brown sugar based unless the recipe strictly calls for white sugar. I don't really notice the texture difference but I do notice the flavor difference and I honestly think brown sugar gives the cookie a more rich and buttery flavor while still being chewy on the inside and crispy outside
You don't have to follow the recipe though. I use it as a base to get an idea of ingredient ratios for the main parts, like butter flour and sugar. And adjust for personal taste. But everything else I make up on the fly. Bit i agree, brown sugar taste SOO much better! I also use more brown sugar than white.
Use brown sugar in bread machine and cakes. Taste great!
"honestly"
Same thought here. Brown sugar makes everything better.
I actually prefer the almost lighter taste of the white sugar. (I also prefer slightly crisper cookies over denser ones as well, but it also depends on the recipe tbh) If I want a more flavorful cookie, cupcake, etc. what I’ll do is just brown the butter and maybe add some milk powder to give the mixture more of the carmalized milk solids. Then I’ll usually mess around with the ratio, but typically I feel like 50% white and 50% brown is my favorite. That, or I’ll add in a ratio of 50% toasted white sugar (basically white sugar that’s been toasted in the oven, I get this cuz I use sugar as a weight whenever I make tarts or pies) and 50% brown sugar, since the toasted white sugar helps give it a bit more of a carmelized note, while still not having the stronger taste of brown sugar.
The cookies look absolutely amazing. Can you give us the exact recipe?
With nestle, I use 1c brown and 1/2c white instead of 3/4c each. It makes them so much softer
I use (for my chocolate chip cookies) 1/4 cup of dark brown, 1/4 cup of light brown, and a 1/4 cup of white sugar. The combination has made the consistency and flavor JUST right. I also cream the butter with the sugar and vanilla, then mix in the flour, then I mix in and egg. Doing it in that order has also helped. Anywho, I've been excit3d because I think I've finally perfected my chocolate chip cookie recipe.
You should also try a small box of vanilla pudding mix. My mom would do that and they were some of the best cookies I've ever had. Just a recommendation on something new to try. 😊
I just made a comment that I use all three of the sugars to you use in your cookies. I really like this combination
@@hellcat1401 During Halloween time, my mom woud have us mix Pestachio pudding with a cherry cake mix. We'd form the dough like fingers, add a sliced almond to the end...viola! Zombie fingers!
correct me if im wrong,, but considering light brown is inbetween dark and white sugar,, what difference does it make using all three versus just using light brown sugar if its the combination?
@@lucycurrie5925 I understand where you are coming from. I used to think that too. However, I've tried using only light brown sugar, and for some reason the flavor and consistency isn't quite the same as it is with the 3 sugars together. Not sure exactly why, although I'm sure there's a scientific explanation out there somewhere.
PSA - sugar is processed from cane juice, and molasses is what you get when you boil down the liquid they extract to make refined sugar. Commercial brown sugar is typically white sugar with molasses added, but it’s the “default state.” all different “types” of cane sugar besides plain white sugar just have different amounts of molasses. “Sugar in the raw” is just turbinado sugar, aka it’s been spun around to remove most but not all of the molasses.
I was hoping someone would mention that. I feel like a lot of people don't understand how our food grows and how we process things.
I can't find any brown sugar where i live, only cane sugar 😢
What's Panela then?
can i make molasses at home from white sugar?
@@Khayran no lmao
No matter who you are, your race, we all just cookies fr fr
I prefer soft and chewie on the inside.
Where when you bend it slightly it doesn't break but instead bends and stays in tact.
What's the secret to that?
@@rahmanirahmani6483 All brown sugar. I prefer 50% light brown sugar and 50% dark brown sugar.
i always use half and half but i might try using only brown sugar now bc that cookie looked really good actually
It would totally add more molasses flavor
I usually do a 2:1 brown to white sugar ratio, and it makes really good cookies
I do thirds using light brown sugar, dark brown sugar, and white sugar. So good.
@@WhiteWolf-lm7gj I do the same. I prefer more brown sugar than white. White tends to be too sweet, especially if brown sugar isn't introduced.
I personally wouldn’t do that for my cookies. White mixed with brown sugar gives it the perfect amount of crunch and soft chewy Texture. Just brown sugar is a little to chewy and dense for me.
There's depth and slight caramel flavor to the brown one bc of the molasses. For those who were asking about the taste. White kind of isnt comparable lol it just tastes like it's missing something (for chocolate chip cookies specifically). But you decide depending on the texture you want and the type of recipe (white sugar goes well with lighter recipes like fluffy cake, brown is better for dense stuff like maybe pound cake)
These are easily the nicest cooked cookies/experiment I’ve seen. Well done
Butter with sugar crystals is one of my favorite textures. Looks like heaven.
I looked this up one time, and if you’re using baking soda, then you need an acid to activate and start the chemical reaction. Without the brown sugar there’s less leavening that happens because the baking soda doesn’t end up reacting. Brown sugar is apparently an acid and actually causes the reaction to happen, and that’s why those cookies don’t spread as much 😄
Thank you for this information! 🤍
I tend to use all brown sugar in my chip cookies. I like the softer cookies, and if you underbake them by a few minutes, they really do come out gooey, soft, and become chewy once cooled.
Thank you for mentioning that. I was confused when she said the brown sugar ones weren't chewy. Using brown sugar makes them more chewy when cooled due to the molasses in it. So weird she said the white sugar was chewy and the brown sugar just soft.
"I think the biggest factor here was the taste _doesn't explain and starts talking about texture and consistency instead_ "
All three cookies look ABSOLUTELY beautiful and delicious
Your cookies look delicious, all three versions…please share your recipe! I’ll be looking for a video short of it🤩😋
She put in the description that she used nestles tollhouse recipe :)
I add more flour also to make the batter stiffer, cookies wont spread as much.
I make mine with all brown sugar, dark brown if you got it, if i only have light, i add some extra molasses. I love the way they turn out, dense and chewy, and the edges are still crispy. I also brown my butter and age the dough a few days.
Actually i use the recipe from "tasty" with a few substitutions
I always use white sugar and add molasses until it’s fairly dark. This way I don’t have to deal with dried out brown sugar ever
i love the crispy on the outside and soft in the middle
Those are some seriously picturesque cookies. I'd have to sample them all until they're gone to be thorough.
Goodness gracious I need chocolate chip cookies right now
Sameeee 😢
Both sugar, browning half your butter and keeping the rest room temp, the type and amount of chocolate used, and freezing the dough all contribute to arguably the best cookie you can make
Love how you mentioned the difference in taste and then did not describe the difference in taste
This is the content I need in my life.
This experiment validates my decision to use 2/3 brown sugar instead of just 1/2. Thank you!
That’s what I do.
Good! You are making your cookies correct! It irritates me for some reason that people use just white sugar, which I never knew was a thing because I had always ised brown and white mixed. I thought using just white sugar was JUST for sugar cookies.
And a 1/4 white sugar?
Brown sugar finna make me act up😩
Mbruh
What? You don't finna make sense! Maybe use actual words? Unless it's a typo, but I still don't understand what you're trying to say.
@@wintermoon7003 stop telling black people to stop using aave and get educated instead, or mind ur business granny
@@wintermoon7003 Why are u mad...it's called slang hon, learn a little
@@wintermoon7003 it means that its making them have “feelings” if you know what i mean, but in this case its used in a joking type of way :)
You need your own show on TV ❤
I looove doughy cookies. Crumble cookie perfected this. That chocolate chip cookie is sooo good.
When I make cookies, I mostly use browned butter, delicious! Also I pop them in the freezer and bake from frozen, freezing even just in the fridge also helps to stop spreading
This is the way.
I love brown butter brown sugar cookies. It’s phenomenal
ive never been good at baking b/c it is precision cooking and you just gave the low-key important data for attempting to bake. thanks!
What en exciting field of science. So much is to be learned from cookie science and I feel like we’ve just scratched the surface. We simply need to make more cookies to study.
I'm definitely using brown sugar for my next batch of cookies.
Can I please get the all brown sugar recipe? It looks so good😋
And ultimately, all of them are good!
Those some bomb ass cookies, I need all 3 🍪🍪🍪
Im actually doing a study on leavening agents and why the brown sugar cookie is denser is because the molasses has a slightly more acidic base than the white sugar. Baking soda reacts to acids (if you ever did the baking soda vinegar thing in school) so its much more reactive and creates more air bubbles as it bakes. White sugar on the other hand, is less acidic, and instead melts out like you burned it. This makes the cookies with white sugar wider, but crispier. So, to make sure that your cookies are not too dense or flat. There was actually a study done just lile this where it compared the height, diameter, textures, and colors of a chocolate chip cookie based on the sugar that was used. All of this knowledge is spewed from the research i had to do on leavening agents. I will link the credited source in this comment once I find it. The study used light brown sugar, dark brown sugar, and white sugar in teh chocolate chip study. (I posted this in a thread, too, i just wanted the creator to possibly understand why this result may ne the case)
"actually"
@@jamesmcinnis208 Yes, they said that word. Good job! You're very smart! 😁
Neat, thanks for the info. That's fascinating. I just hope Yew Tewb doesn't mess with your cömmënt; despite their rules saying we can add lìnkz, they usually shãdôwbáñ comments that contain any (And, even any that mention that fact, hence my self-¢ênsørshìp).
@@ZaCloud-Animations___she-her Don't you mean "they actually said that word" and "you're actually very smart"?
@@jamesmcinnis208 Heh, ok, you _actually_ got a chuckle outta me. 😏
This is good to know. I always preferred soft cookies to crunchy or crisp.
*EVERYBODY'S SO CREATIVE!*
I frigging love how thorough this is
Brown sugar makes it more Soft and Moist .......
When I was younger I always wondered why the cookies I made looked pale and uninteresting compared to the ones made in the bakery nearby. Only when I was 20 did I realise that brown sugar makes such a big difference. There is a bakery in my town that makes these dark brown cookies and I think they put palm sugar and it tastes so much better than brown sugar cookies. The darker the sugar the better and healthier.
Um, you dont know mich about sugar to make that last comment do you? There is no duch thing as healthy sugar. Sugar is sugar no matter the form. The only difference between the sugars is what it does to your glycemic index. Watch How to Cook That on youtube and she goes into a full on explaination about sugar, which I already knew but wanted to prove to someone that their so called healthy sugar wasn't really healthy. In fact, the experiments she had done concluded that plain white sugar is actually the best to consume because it doesnt mess up your glycemic index. I'm not explaining well which is why I'm directing you to her video.
@@wintermoon7003 You are so condescending and nasty
@@wintermoon7003glycemic index of any one thing doesn't really matter, unless you eat the sugar in isolation. You can eat it at the same time with your lunch, and the GI of the cookie becomes completely meaningless If you're type 2 diabetic, you have to pay attention to these things, but otherwise.. It's not proven to be important. If you notice you tend to feel hungry too soon after eating, and it's a strong feeling you can't brush off, then yeah, you can keep it in mind, but for people who don't suffer with that, it's just fear mongering.
I remember the episode of Good Eats back in the day that covered this exact subject and the science behind it.
An American friend sent me a recipe once with half white, half brown and it was chewy in the middle; delicious. So that has to be my favourite out of the three.
When he pans the camera over to the dog and it’s literally sitting there just calm, yet baffled. It’s so great.
I haven’t owned white sugar in years. It’s always good to keep around, especially if you don’t want brown lemonade 😂 but it’s fine.
That doesn’t sound too bad while you playing 🤣
We used to make brown lemonade in prison. You would be in an altered mental state for weeks!
Some of the best cookies I've seen!!!
They all looked delicious
By the way this is white sugar that has had molasses added back into it. In many places there's actual cane sugar which is a different kettle of fish. Where i live we call it blqck sugar sometimes
Fun fact about it : its counted as part of the wet ingredients due to its sheer moisture content in baking rather than the dry
How does a high quality video have no comments
My thoughts exactly
Your natural hair color is beautiful.
I was curious but this video answered a question I never had
Would like to see one more added to this comparison which is using white sugar and molasses in your recipe (separate ingredients, not combined as brown sugar) !
I'd like to see that too. I'd also like to see the difference between using light brown sugar and dark brown sugar or would it be the same?
@@LongStoryShortItHitsDifferent oo that’s good. I’d be more interested to see that than what i suggested actually lol cuz i think it’d be the same anyhow. Never experimented with light/dark.
That swatch was everything
Each one looks amazing
Real brown sugar doesn’t *have* molasses in it. It’s just less processed/refined. That’s why you have different grades of brown sugar with different colour and tastes, it means that they’re in different stages of refining and molasses is only the first one.
Now, if in the US they sell white sugar WITH molasses in it, I’d say that that’s a hell of an industry scam and definitely would impact on your health in the long run.
I'm guessing your first paragraph is referring to "turbinado sugar"? Which IS sold as a more natural (blonde) sugar here in the U.S. More expensive & harder to find (I prefer it; it's got body to it).
But for the most part, sadly, the second paragraph IS what the standard U.S. sugar companies do. They remove all the molasses first to make the sugar white, then they re-add it back in, in varying amounts, to make different grades of brown sugar. They do it that way to make it more consistent. 😕
In Australia we call it raw sugar
@@ZaCloud-Animations___she-her this turbinado sugar (hahaha WHAT A NAME) is a “light demerara” in latin america.
It’s okay, but for some recipes it doesn’t really work cause it burns faster and unevenly.
Some european countries would also sell it as demerara or simply as sugar cane sugar, mostly bc you can’t really find varieties of it here and they can’t differ the types. Quite impressive for a kind that literally colonised half of the world specifically for producing sugar. Anyway. The US is a whack ass country for doing this hahaha it makes no sense
You get the sugarcane > juice it > boil > molasses > and so it goes until turns white. It seems so much more complicated processing EVERYTHING instead of just pricing it accordingly 🤦🏼♀️
Recipe please🙏🏼
Instant sub, these sort of questions are my jam
Boy do I love crunchy cookies
Thank you for doing this. I was always curious about it, but it was too expensive and time-consuming to do this experiment. Butter is expensive.
U could try substituting the sugars in single serve cookie recipes
This way you needn't waste much or spend much on butter
Also butter and other baking items are very expensive
I was curious too and for the same reasons you stated I haven’t tinkered with my half brown half white sugar recipe. I have zero time to waste my precious butter and vanilla.
as a chinese person i can confirm that all three cookies are way too sweet
1000% correct. Too much.
As a non Chinese person I appreciate your input, will keep in mind 👍
I looked at the stick of butter and got a heart attack immediately 😩
@@bevaughnhenry4983 cookie recipes call for 2 sticks!😂
Me who is Chinese but complained that she should have used chocolate chunks instead of chips: Uh yeah yeah. 😅😅😅
Food comparison but without mentioning taste difference, 10/10 🎉 Best!
Ooooou, cookie science! 🥳
Why didn't I hear about this class before. Higher temp. to crisp and cook brown sugar cookie?
Swap out granulated sugar for powdered sugar! It makes your cookies super fluffy and delicious
What??? Same measurements? Never heard of that, but I'll try it!😂
@@hubster4477 Yup, same measurements. Let me know how you like the cookies!
What would happen if I used old brown sugar that wasn’t as moist? What do you think would happen?
You can always get the moisture back in there by adding a slice of bread and leaving it for about thirty minutes. Makes all the difference
It's because of the butter. I find if you use all brown sugar and all veg oil (with 1T of cornstarch) you get this heavenly crispy melt in your mouth cookie that you can eat over days (or in one sitting, no judgement lol) that's like a fresh bakery cookie EVERY TIME.
I think a mix of the two works the best.
Rascal discrimination in cookies be like:
For God so loved the world that He gave His only Son so that whoever believes in Him should not perish but have everlasting life John 3:16
I used to always get hard buiscits instead of cookies, so i used no white sugar, brown butter, and condensed milk as a substitute for eggs, surprisingly, it was really good! Gooey,lighter in colour, and crispy around the edges, i really recommend.
I like crispy on outside, soft on in.
dang you're cookies look so bomb
It also depends on the kind of vanilla you’re using.
that cookie dough looks so yummy
Im gonna try all three recipes bc why not? All of them look really good. Im also stoned out of my mind rn so im commenting bc i don't wanna forget this idea.
the playing with the dough is the adult equivalent of slime
This is the most valuable information I've come across on UA-cam.
You make amazing looking cookies
I can only imagine them with white chocolate 😍🤤🤤🤤
the cookie recipe looks bomb
Those cookies like incredible
I have made chocolate chip cookies with only white sugar before because that’s all I had and I much preferred cookies with brown sugar/molasses added! It makes a big difference, they just taste way better. I ended up just buying molasses and adding it to the mix instead of buying brown sugar which wasn’t as cost effective
The way you touch it all with your hands😭
They look good all ways, thank you😁😁😁
Can u please post your recipe? Your cookies look so delicious!
So basically if you want a cookie that both has crispy edges as well as a chewy inside while still maintaining its crispness just use the equality of both sugars
You had me at cookie science
These cookies look amazing 😍😍
I use 1/2 &1/2 they turn out the way I like them every time
Those three cookies have the value range of all the skin colors of the characters in genshin impact.
It’s amazing that bakery goods have more diversity than a gatcha mobile game.
Those cookies looked good man
I think I'd be happy eating any of those three options
My favorite cookie recipe calls for 1/2 1/2, it’s the best of both worlds