Emma DeLoughery

Emma DeLoughery

Jan 19, 2016

Group 6 Copy 699
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About This Project

Sugar has an impact on baked goods that goes far beyond sweetness, influencing texture and spread as well as other aspects of flavor. I am curious as to what effect changing the type of sugar (among granulated, dark brown, and corn syrup) has on three classic cookies: sugar, chocolate, and chocolate chip. You should never have to settle for an un-tasty cookie, so with this experiment I hope to learn and share how to adjust the sugar of your recipe to enhance your cookie experience.

Blast off!

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