The America Test Kitchen agrees with you.
Their book goes into extensive detail as to why better and dark brown sugar are important to the recipe.
Comment on Too Much
finitebanjo@lemmy.world 2 weeks ago
I like to use a higher ratio of brown sugar and butter, and anybody who wants to take my soft chewy cookies from me can fight me.
CosmicTurtle0@lemmy.dbzer0.com 2 weeks ago
themeatbridge@lemmy.world 2 weeks ago
I was going to say, the butter one looks correct to me.
ownsauce@lemmy.world 2 weeks ago
And the sugar one looks like a Subway cookie
NakariLexfortaine@lemm.ee 2 weeks ago
Otis Spunkmeyer is the brand. We use the same cookies at my job. The secret is to let them sit for about 20-30 minutes after pulling the dough from the freezer(it’s pre-shaped discs), and only bake them for 10-12 minutes at 350 fahrenheit instead of the recommended 15-16.