The Sub: Used white granulated sugar cup for cup in place of brown sugar in the classic recipe.
The Verdict: The dough was significantly lighter in color than the original. The cookies turned out crispier, and had almost no chewiness by Day 2. Their color paled in comparison to other batches and tasters noted a more pronounced buttery feel. The cookies were lacking in caramel flavor. If white sugar is all you have on hand and you want to bake up some cookies, we’d recommend sticking with a sugar cookie or shortbread style rather than a chocolate chip.