Would switching brown sugars ruin a recipe?

Question

I want to make some Double Chocolate Chip Cookies but I don't have any brown sugar. All I have is light and dark brown sugar. I can't go out and buy some because I don't have any money. Any advice?

Answer 1

you can use either the dark will just make them a little darker than the light brown is all.
If the recipe calls for just brown sugar, I always use the light brown.

Answer 2

Brown sugar either comes "light" or "dark"- there is no plain brown sugar. You can use either one in a recipe.
I like to use dark brown for cookies that I want to be extra moist and chewy, because the extra molasses present in dark brown sugar holds on to moisture, and leaves you with a moister cookie.
Either way, your cookies will be yummy! Double chocolate chip sounds delish!

Answer 3

There's two types of brown sugar light and dark. The difference is the amount of dark molasses in the white sugar.
When a recipe asks for brown sugar they are most likely referring to light brown sugar.
If you like a darker and softer cookie stay with the dark stuff.
Dark brown sugar is mostly used in syrups like barbeque and maple.

Answer 4

YES THEIR TASTED IS DIFFERENT ..THATS WHY ITS CALLED DARK BROWN SUGAR..

Answer 5

i dont no