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Date: 2023-04-07 04:12 pm (UTC)Here's what I know about cookies, thanks to my own experiments with chocolate chip cookies:
Granulated sugar makes a cookie spread out. The more white sugar, the flatter, denser, and the crispier the cookie.
Brown sugar gives cookies a soft, cakey texture, and a domed appearance.
Depending on the cookie, you can play around with the ratios or swap one sugar out for the other. I've done it by volume and weight, and both seem to work.