this post contains affiliate links, meaning that i could earn from purchases made through them. my favorite secret is to use multiple different types of chocolate. every bite is packed with a full spectrum of chocolate! this comment was the best start to my day!! i just ate a few the past couple days that i had stashed in my freezer a while back ???? hi phyllis, i’m sorry to hear that! this could’ve been caused by a measurement error, potentially with the flour. yes, dark brown sugar can be used in place of the light brown sugar.
since the dark brown sugar contains more molasses they may have enhanced flavor and a darker appearance. our dough has been refrigerated for 4 days now, is it still good? we used all freshly bought ingredients i made this recipe gluten free and let me tell you, i have never saved a recipe so quickly. i subbed out namaste brand all purpose gluten free flour, purchased at many retailers including costco. reading your comment made my day ???? i love that they worked out with gluten free flour, thank you so much for trying this and sharing the results! i’m a self-taught baker, recipe developer & food photographer in chicago! this blog is a way for me to share recipes, tips, and everything i love related to baking & photography. i’d love to help you create beautiful content for your brand!
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