According to this recipe, I did exactly what the author wrote. I ended up with a dough that was too wet and brown. I have several questions about to this recipe.
- When the recipe calls for both white and brown sugar, am I suppose to add white sugar first, beat until incorporated, then mix in the brown sugar; or can I add them both in at the same time?.
- Melted butter: I melted until it turned liquid. Mixing it with white and brown sugar resulted in a thick, dark brown liquid different from what I learned about using the creaming method. Did I melt my butter for too long?
The more I bake the more problems I find.