Beets or Molasses?

10 Aug

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I just made some spur of the moment chocolate chip cookies with some staples that I had around the house.
It became apparent to me that I only had dark brown sugar instead of the light brown sugar which I have usually used.
I think I understand that my preference has to do with the caramelization that can be seen on the edges of chocolate chip cookies baked using light brown sugar.
I know cookies are done and taste good and the texture is just right, I’m just giving myself poor marks for presentation.

…but yeah….they are still tasty! Nom-nom-nom!

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