I am going to try my hand at baking a batch of chocolate chip cookies. I have never made cookies before, so this will be a learning experience and somewhat of an adventure. I am going to start with a simple recipe, what may be considered a standard, the Toll House recipe.
The recipe calls for brown sugar, and at the supermarket last night I saw a few types of brown sugar: dark brown, light brown, some just described as brown, etc. What does brown sugar bring to the recipe, and how do the different shades of brown sugar effect the result?
Also, all the recipes I've looked at call for "packed" brown sugar. How much do I pack it? The degree of packing would change the amount of brown sugar in the mixture, which would, I imagine, change the result. Are there some "packing" guidelines?
Is there a standard for the various brown sugars, or do different brands of dark have different amounts of molasses in them (it's molasses that makes the sugar brown, yes), so that one brand of dark may not be the same as another? And this, then, goes back to the question, "what does brown sugar bring to the recipe?"