I was baking cookies last week using granulated sugar (white and brown) and they were great.
The recipe says to put all 3 sugars into the molten butter and to stir for a while. Yesterday I thought it would be easier to grind the sugars into powdered sugar and add it that way.
The cookies this time are drier and taste less like vanilla than before. Could that have something to do with the powdered sugar?
I hope the question is on point enough. Sorry for the metric units.
250 g flour 2 g baking powder 0,33 tsp. salt 170 g butter, melted 110 g brown sugar 50 g white sugar 1 pck. vanilla sugar 1 pck. vanilla pudding powder 1 egg 1 egg yolk 200 g chocolate chips