I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown sugar with a combination of cane sugar and molasses.
My question is this: Must we premix the cane sugar with the molasses? Or may we just add the cane sugar and molasses into the mixer at the "creaming" stage? Or add the cane sugar at the creaming stage and the molasses in with the eggs? What would be the anticipated outcome of each scenario?
I am aware of the hydroscopic properties inherent in the brown sugar, but somewhat confounded by the question of whether separating the molasses from the cane sugar, then reuniting them in the dough, would impact this.