post #1 of 1 Thread Starter  Has anyone ever tried to substitute
white sugar for light brown? and so how is the texture and
flavor affected? Thanks in Advance! Here is the recipe  (BAKE
360) Chocolate Cut-Out Cookies {modified from Cookie Craft}  1
tsp instant espresso powder 1/2 tsp. coarse salt 1 c. unsalted
butter 1 c. sugar 1 egg 1 tsp. vanilla  Preheat oven to 350.
Line baking sheets with parchment paper.       Freeze cut
cookies five minutes.  Bake 8 minutes. Let cool completely.