Brown Rice Syrup: “Most Likely to Have a Meltdown!”
The Sub: Used 1 1/4 cups in place of each cup of sugar in the classic recipe (see Note about using liquid sweeteners below).
The Verdict: Because brown rice syrup is less sweet than sugar, the total volume needed overwhelmed the cookies and caused them to spread out into thin, lacy treats. Some tasters loved the candylike texture of the cookie; others hated the “rice-y” flavor. It wouldn’t be our first choice (or second or third), but if you want to bake with brown rice syrup, we highly recommend a nonstick baking mat to prevent your cookies from sticking to the baking sheet.
*Note: When using a liquid sweetener, in place of granulated white and/or brown sugar, reduce liquids in the recipe by 2 tablespoons for each cup of sugar swapped. (In our testing, we eliminated 1 of the 2 eggs called for in the classic chocolate chip recipe.) And reduce oven temperature by 25°F.