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Just realized I've been packing brown sugar wrong for 12 years and a cookie recipe finally showed me
I was baking chocolate chip cookies at my place in Boise two weeks ago and they kept coming out flat and crispy no matter what I did. My friend Dana took one look at my brown sugar jar and asked why it was hard as a rock, then showed me she keeps hers in a ziplock with a slice of bread. That was the moment it clicked that I'd been scooping from a dried out brick for over a decade and blaming my oven the whole time. I tried her trick and the same recipe gave me soft chewy cookies on the first batch. Does anyone else have a fix for keeping brown sugar soft, or am I the only one who never got the memo?
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