So here’s the story…about 1:30 this afternoon I took advantage of a napping baby and decided to make chocolate chip cookies. They are the BEST chocolate chip cookies in the world. I know what you’re thinking…your grandma’s are better, but sadly, you are wrong. These cookies use twice the amount of salt as most cookies combined with milk chocolate chips, as apposed to semi-sweet, which makes for an irresistible balance of salty and sweet.
Anyway…I opened my trusty Tupperware that houses my brown sugar and, much to my dismay, there was only about 2 tablespoons left! I always have brown sugar!
So, if you were paying attention…you know that I have a napping baby so there’s not a chance I’m going to the store!
I learned in home ec that brown sugar is simply granulated sugar and molasses, so I set to work.
This is quite a complicated and tedious process, requiring TWO whole ingredients and a fork.
For light brown sugar all you need is:
1 cup granulated sugar
1 tbsp molasses
Mix with a fork until combined. It’ll be all kinds of annoying and crumbly for a bit but just keep at it and you’ll end up with soft, fluffy light brown sugar!
If you want dark brown sugar then simply add another tbsp molasses!
I’d say it worked just fine!
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