These cookies all start with the same recipe but use different types of molasses—light, dark, and blackstrap. The cookies resulted in different flavors, textures, and colors. Here is why: Light molasses (1st boil) = sweeter, softer cookies with a mild caramel flavor. Dark molasses (2nd boil) = chewier cookies with bold, rich flavors. Blackstrap molasses (3rd boil) = dense, hearty cookies with an intense bittersweet taste. The longer sugarcane juice boils, the more sugar is removed, concentrating
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