  Today is all about the sweet stuff!! We used the Nestlé Toll House chocolate chip cookie recipe as our base recipe and adjusted the amount and types of sugar for each variation. Before we dive in to what we learned about sugar, here's a note from Jesse: A Note From Our Writer: You're probably familiar with the 50/50 combo of light brown sugar and white sugar for making chocolate chip cookies. (As was I!) But I wanted to see what would happen if we played around with that formula. What would happen if we increased the brown sugar? Or went all in and used 100% brown sugar? Turns out, a lot can change with just a simple swap in the sugar! What We Learned: Sugar can drastically change the flavor, texture, spread, and color of your cookies — so choose wisely. Brown sugar is slightly acidic, while white sugar has a neutral pH level — so they react with leavening agents differently.
1. The darker the brown sugar, the more flavor your cookie will have: This also means the darker your cookie will turn out, so be careful. Too much dark brown sugar = a cookie that looks burnt. 2. White sugar makes cookies spread a bit more and look super pale, so you need to balance it out with a bit of brown sugar.
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