Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Have you ever been in the middle of making a recipe only to realize you were out of a key ingredient? If you say no then you need to tell me what your trick is. Even the most organized cooks has this issue at least once or twice in their careers. It happens. Even the most organized are fallible. We’re human. We make mistakes, we learn and we grow. Well like most of you I found myself in this predicament. I was in the midst of making chocolate chip cookies and found that I was completely out of brown sugar – both light and dark. How in the world does this happen.. to me? See let me explain something about my ‘pantry’ and my kitchen shelving units.

See I have a huge kitchen with huge pantries – yes multiple. And due to my running TKW I have 4 6′ long by 6′ high metal shelving units in a storage room downstairs that houses my kitchen porn props, my supplies and everything in between. I have three 22 quart lidded flour buckets that store 3 different types of flours, a 22 quart bucket of granulated sugar, a 22 quart one that of chocolates, 3 more buckets like that housing other perishable items and an empty 22 quart bucket of brown sugar. Normal homes don’t have this, at least not one that doesn’t have a company like mine.

Now I had promised Mr. Fantabulous a batch of cookie as these are his favorite. I had no desire to go to the store to get more brown sugar. Then it dawned on me… Make your own brown sugar! See brown sugar is nothing more than white granulated sugar before the molasses has been refined out of it. No really, that’s it. So all I had to do was add the molasses back in it – pretty simple, huh? While you can use a spoon to mix this together, it’s a PITA if you ask me. I just let the food processor do the work for me. All you need are 2 ingredients and a food processor.