Sugar Used In Cookies

Our answer

Nigella's Totally Chocolate Chocolate Chip Cookies (from NIGELLA EXPRESS) uses a combination of brown sugar and white sugar. The brown sugar helps to keep the centre of the cookies soft while the white sugar helps to form a crisp crust as the cookies bake. If you live in the UK then we would prefer to use caster sugar as this has finer crystals than granulated sugar and dissolves more easily when being creamed with the butter and brown sugar. For Australia white sugar is finer than British granulated sugar and can be used, though caster sugar can also be used.

If you live in the US and most European countries then regular, white sugar has finer crystals than British granulated sugar and can be used for the recipe, though you may need to cream the butter and sugars for slightly longer to make sure that the sugars have dissoved fully. Superfine sugar, or fine crystal white sugars labelled as used for baking, can also be used. The quantity, both by weight and volume, is the same for all of the types of white sugar. However very fine, powdery icing sugar (confectioner's sugar) is not suitable for the recipe.