The Sub: Used 3/4 cup in place of each cup of sugar in the classic recipe (see Note about using liquid sweeteners below).
The Verdict: #4. This syrup on its own has a delightfully bright, almost caramel-like flavor. When used in the cookies, it gave them a flavor reminiscent of butterscotch. The cookie was beautiful but a bit spongier than the original. If you use this syrup in your cookies, you can be sure people will ask for your secret ingredient.
*Note: When using a liquid sweetener, in place of granulated white and/or brown sugar, reduce liquids in the recipe by 2 tablespoons for each cup of sugar swapped. (In our testing, we eliminated 1 of the 2 eggs called for in the classic chocolate chip recipe.) And reduce oven temperature by 25°F.