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12-31-2006, 03:50 AM
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I remember Alton Brown saying that brown sugar is coated in molasses.
Molasses loves moisture. By increasing the amount of brown sugar the finished cookies are guaranteed to attract H2O from the air keeping them moist and chewy. Personally I prefer crunchy cookies! So I use white sugar.     
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12-31-2006, 09:12 AM
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You're quite welcomed - please let us know how they turn out for you!
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