Category: Cookies Region: America American measurements
Ingredients
Substitute for sugar:
- 220 g brown sugar
- 120 mL white sugar
Add:
- 0.125 to 0.25 tsp cinnamon (2 to 3 dashes)
Directions
Follow the usual directions for baking chocolate chip cookies.
When it is time to add the dry ingredients, substitute the
220 g brown sugar and
120 mL white sugar for the usual 3/4 c. each and add the cinnamon. There should be just enough cinnamon that you can smell it while the cookies
bake. (As Jeny said, "Enough to know something extra is in the cookies, but not enough to know what.")
Jeny also recommends banging the cookie tin midway through baking. I think this helps them spread -- or do they come off the
tin better? I forget!