Sugar is about so much more than sweetness. I tested the same recipe 4 ways to prove this: — Exactly as written — 75% of the sugar called for — 50% of the sugar called for — 50% MORE sugar than called for The results were pretty clear. Sugar doesn’t just affect how sweet a cookie is, it also impacts moisture, spread, texture, and (of course) flavor. Cookies with less sugar are more dry, crumbly, and cake-like. They also go stale a lot faster. Cookies with more sugar spread more, are darker in color (thanks to caramelization of the sugar, which also is a HUGE flavor factor) and were chewier and stayed softer. These were also my favorite 😅 So if you’re ever wondering if you can get away with reducing the sugar in your recipe, just know what you might be getting into… If you like understanding the “why” of baking, make sure you follow along sugarspun_sam for more experiments 💕 #baking #cookierecipes #homebaker #chocolatechipcookie