You run out of brown sugar and decide to use 1.5 cups granulated sugar instead. The cookies come out much thinner than usual. Design a controlled experiment to test your hypothesis, describing how you would interpret your results. Please limit your response to one paragraph.

Answer 1

What is your hypothesis?

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Answer 2

One possible hypothesis is that without the brown sugar would be fewer components (present in brown sugar) that contribute to the cookie growth. Perhaps due to reaction with the baking soda... brown sugar acids releases? How I make a experiment to test this?

Answer 3

Bake one batch with brown and one with white to compare thinness.

Answer 4

Example full-credit answer: "Make an (experimental) batch of cookies following the recipe above, but in place of 3/4 cup brown sugar, substitute 3/4 cup white sugar plus sufficient strong acid to react with the baking soda. Compare the height of the experimental-batch cookies to the height of cookies made using the normal recipe (positive control) and made by simply substituting white sugar for brown sugar (negative control). If the experimental batch should have leavening similar to that of the positive control batch, then our hypothesis is supported. If the experimental batch resembles the negative control batch instead, this suggests that our hypothesis is incorrect."