Chewy muscovado sugar cookies
Cookies
I will always, ALWAYS, choose a chewy cookie over a crispy one. And these are the absolute chewiest. Muscovado sugar is my new love, my new obsession, and I'm all for using it anywhere and everywhere I can (because it's delicious, for one, but also because I bought a case of 10 and Taylor's been dropping not-so-subtle hints that I need to use it up. You know, seeing our serious lack of storage space and all, he says I should have consulted him before making such a purchase... I say, 'here, husband, have a cookie because your cranky pants are showing.') The recipe originally called for dark brown sugar, which has a delightfully molasses-y flavor as is, but muscovado sugar takes it up even another notch, so much so that you'd swear these were some glorious new kind of gingerbread, but with the texture of a perfectly chewy chocolate chip cookie (minus the chips). Both brown sugar and muscovado sugar (along with other liquid sweeteners like honey and molasses) are much more hydroscopic
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