Page 19 - Classic Cookies with Modern Twists

Both LIGHT and DARK BROWN SUGAR are ordinar y rened sugar

with molasses added. In cookie baking, the two are mostly
interchangeable, but because dark brow n sugar cont ains more
molasses (and therefore more moisture), it will often result in a
slightly chewier cookie.

CORN SYR UP attracts and ret ains moisture, helping your cookies
to st ay soft longer. If you’re looking for an alternative to corn
sy r up in a recipe that calls for a small amount, tr y another form
of invert sugar such as honey, agave, golden sy r up, maple sy r up,

or brow n rice sy r up.

Flour

UNBLEACHED, ALL-PURPOSE FLOUR is called for in all of my cookie
recipes. A few combine a small amount of another our with the
all-purpose, to achieve a cert ain avor or texture. Most are small

enough amounts that you shouldn’t get hung up if you don’t
have the special our; substitute the same amount of all-
purpose. (Kim’s Peanut Butter Vanilla Caramel Cookies, which
cont ain kamut our, are the exception.)

WHITE RICE FLOUR is sometimes used as an alternative to
cornst arch in recipes where tenderness (in a baked good, for
example) or thickening (in a sauce, for example) is desired. My
favorite use for it is as a replacement for our when rolling

cookie and other doughs.

Spices, Flavorings & Nuts

I like to buy whole SPICES and grind them myself. They last
longer and t aste fresher. For most spices, you can use a mort ar
and pestle or a clean coffee grinder. Whether you choose whole