How Much Sugar Can You Remove Before It Ruins a Cookie?

Name: How Much Sugar Can You Remove Before It Ruins a Cookie?
Total time: 45 min
Ingredients: 1 cup Butter; 1 ¼ cups Brown sugar; ½ cups Sugar; 1 Egg; 1 ½ tsp Vanilla; 2 ¾ cups Flour; 2 tsp Cornstarch; 1 tsp Baking soda; 1 tsp Salt; 1 ¾ cups Chocolate chip

By Sugar Spun Run · 45 min

Ingredients

Butter1 cup
Brown sugar1 ¼ cups
Sugar½ cups
Egg1
Vanilla1 ½ tsp
Flour2 ¾ cups
Cornstarch2 tsp
Baking soda1 tsp
Salt1 tsp
Chocolate chip1 ¾ cups

Instructions

Combine the melted, cooled butter with both sugars in a large bowl and stir very well.
Add the egg, the egg yolk and the vanilla, and stir well.
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt.
Gradually add the flour mixture to the wet ingredients, stirring until all the flour is absorbed.
Stir in the chocolate chips.
Refrigerate the dough for 30 minutes.
Preheat the oven to 350°F (177°C) and line cookie sheets with parchment paper.
Scoop the dough in rounded 1 ½ tablespoon (47g) portions onto the sheets, at least 2 inches apart.
Bake at 350°F (177°C) for 11 minutes. The centers may look slightly soft; they finish cooking on the sheets. Do not overbake or they will be too hard.
If you like, press extra chocolate chips into the warm tops and sprinkle with flaky sea salt.
Let the cookies cool completely on the sheets.

Summarized from Sugar Spun Run's video. Watch it for the details.

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