What is the effect of white sugar on chocolate chip cookies?

1. Caramelization: White sugar undergoes caramelization when heated, contributing to the golden brown color and the characteristic flavors of chocolate chip cookies.

2. Sweetness: White sugar is primarily responsible for providing sweetness to the cookies. The amount of sugar used can influence the sweetness intensity.

3. Texture: White sugar helps create a crisp, crunchy texture in chocolate chip cookies. It aids in the formation of a crispy outer layer while maintaining a chewy interior.

4. Moisture retention: Sugar attracts and retains moisture, which helps keep the cookies soft and moist. However, excessive sugar can have the opposite effect, making the cookies dry.

5. Spread: White sugar contributes to the spreading of the cookie dough during baking. It weakens the structure of the dough, allowing it to spread more thinly.

6. Browning: Sugar participates in the Maillard reaction, which is a chemical reaction between amino acids and sugars that produces browning and flavor development. This reaction contributes to the overall color of the cookies.

7. Crystallization: White sugar can crystallize if the cookies are not cooled properly. This can result in a grainy texture in the final product.

Overall, white sugar plays a crucial role in the flavor, texture, and appearance of chocolate chip cookies. The right balance of sugar ensures a delicious, well-rounded cookie.