How to Make Soft or Crispy Cookies
A cookie that spreads less during baking will be thicker, softer, and chewier, even without any extra rise from leavening. Sugar: Using brown sugar, which is more acidic and hydrophilic, retains moisture during baking. This creates a softer, moister end product. Oct 06, · For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.
There are two schools of thought when it comes to cookies —soft or what is the best over the counter treatment for scabies. Some people like them soft and chewy, while others prefer them crispy and crunchy. There is a surprising amount of science in the art of baking cookies. By tweaking a few ingredients, you can determine the texture, shape, and color of your favorite cookie recipes.
Sometimes a flat, crispy cookie what makes cookies soft and chewy desired. Gingersnaps are a classic crispy cookie, and some people prefer chocolate chip cookies with a crunch. The trick to a thin, crunchy cookie is using ingredients that allow the cookie to spread during baking. Use the following ingredient suggestions to make sure your cookies come out crispy and delicious every time. Oatmeal cookies and sugar cookies are often enjoyed for their fluffy, soft texture.
If you like your cookies more cake-like in texture, be sure to choose these ingredients. Other factors that can impact the texture of cookies are chilling or not chilling and baking times. Cookie dough that is unchilled will spread more readily, resulting in a crisper cookie.
To keep cookies from spreading as much, resulting in a thicker, chewier cookie, chill the dough before baking. This is a good technique to use on butter cookie dough recipes when you're looking for a thicker, gooier, but not necessarily cakey cookie. Baking a cookie for longer will also result in a crispier cookie. Let the cookies bake until the edges start to brown and the cookie is baked all the way through, but don't allow them to burn.
Bake less for a chewier cookie. Note that raw cookie dough carries the same health risks as eating raw eggsso don't underbake your cookies too much.
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Ingredients and Utensils
There are two types of people in this world: crunchy cookie people and chewy cookie people. To all those who love chewy cookies, this is the article for you! I have tons of tips and tricks to help make your cookies perfectly chewy, even keeping them chewy for days after they bake.
Cookie chemistry is a tricky science to master. The way that the sugar and fat interact with the flour and eggs is something you need to think about in addition to how everything will mix together. Then there is the baking time and temperature which also has a huge effect on the texture of a cookie.
However, if you are looking for a chewy cookie, you are essentially looking for one important thing: moisture. You want a cookie that has more moisture inside, making it soft and chewy rather than crisp and brittle. Cookies that have a higher moisture content are going to be chewier no matter what so the trick is to figure out how to add moisture to the cookies while still getting a cookie that holds its shape when baked, is fully cooked, and tastes delicious.
It can be quite the challenge! One of the biggest factors in baking perfect, chewy cookies is to assess the baking time. You do not want the cookies to bake for too long or they will dry out in the oven. All the moisture in the cookie will heat and evaporate, leaving you with a crisp, very brown cookie- not what you want!
However, you also want to ensure that your cookies are baked long enough to be safe to eat. The first way to determine how long to bake your cookies is to simply read the recipe.
Then, check the cookies a little sooner than the recommended time. If the recipe recommends baking the cookies for 10 minutes, then check them after 8 minutes. When a chewy cookie is fully baked, it will be golden brown around the edges and the center will still be soft.
It is a good thing for a cookie to have a soft center but, once again, you do not want it to be raw. Not only would this not be considered safe to eat, but the cookie will also fall apart as it is still essentially just dough. When the center of the cookie looks soft but is no longer shiny, that is when you should remove the cookies from the oven. A soft, dull center shows that the batter in the middle of the cookie is baking and is likely safe to consume. Cookies will also continue to bake once you take them out of the oven, especially if left on the hot sheet pan to cool.
The residual heat from the pan will bake the cookies more and give them a nice firm base. The key take away here should be that your cookies will be chewy when the edges begin to brown, the center is soft but not shiny and the cookie has been baking for about the time listed in your recipe.
Baking time will vary between each cookie recipe and also will depend on your personal oven. It can be trial and error for sure! Be sure to write down how long you baked your chewy cookies for on your recipe so you remember it! The type of sugar that you use in your recipe will have a huge impact on how chewy your cookies are. Brown sugar is much more moist than white sugar and it also retains its moisture when it bakes. Think about how each sugar feels when you measure it- brown sugar packs down into the measuring cup, is firm and slightly wet feeling.
White sugar is dry and grainy, pouring quickly into a measuring cup. The brown sugar definitely has more moisture and is exactly what you want in a chewy cookie! In addition to choosing to use brown sugar rather than white sugar to make a chewy cookie, you actually want to use less sugar.
When baked or heated, sugar will melt and that can cause the cookie to spread. If the cookie spreads to thin, it will bake quickly and get crispy. Not what a chewy cookie lover wants! The cookies will be plenty sweet, spread less and be chewier thanks to the moisture in the brown sugar. You may be surprised to learn that baking cookies with shortening will not produce a chewy cookie.
The type of flour that you use will have an effect on your cookie texture. Most cookie recipes call for all-purpose flour which usually works wonderfully. Yet all purpose flour contains a moderate amount of gluten which leads to a tougher, stronger cookie texture.
This is great for structural purposes but now to ideal if you want a chewy cookie. If you are able to reduce the amount of gluten in the recipe, the cookies will be more tender and therefore chewy. One way to lower the gluten content in your cookie recipe while still keeping the structure that gluten provides is to use half all purpose flour and half cake flour.
Cake flour has much less gluten and will give you a chewier cookie. Since you are only replacing half of the quantity of the flour, your cookies will still keep their shape and not spread. Another option is to use cornstarch in your recipe. Cornstarch will also help prevent the cookies from spreading too much, making them nice and thick, keeping the center soft and chewy.
One tried and true way to make your cookies chewier is to cool the dough for at least 30 minutes after mixing. When the dough is given time to chill in the fridge, it will not only develop more flavor as he ingredients mingle together, but it will also help the center of the cookies stay soft when baking. You can chill the dough right in the mixing bowl and scoop it right before you bake or you can scoop the soft dough into balls, chill them on a sheet tray and then bake.
Either cooking option works well! A chewy cookie is much different than a cakey cookie. While both are soft, one will be very moist while the other can be quite dry. You likely want to make sure that you bake the chewier, more moist version rather than the drier option. There are a few things that can make your cookies cakey rather than chewy. One reason is the type of leavener you use. Recipes that call for baking powder will be more cakey as the baking powder will cause the cookies to puff up in the oven quickly, drying hem out much faster.
Opt for a cookie recipe that utilizes baking soda instead which will give a slower leavening power. If cookies have too much flour, they will also come out more cakes and crumbly. When you measure your flour, be sure to make each scoop of flour completely level rather than piling it up. It is always a good idea to measure the flour into a separate bowl before adding it to the cookie batter to ensure you do not add too much by accident!
Too many eggs in a recipe can also lead to cakey cookies. Eggs bind the ingredients together and do help add moisture which is essential for a chewy cookie. But adding too many eggs can make for a gummy, dense and cakey cookie. Stick to the quantity of eggs your cookie recipe asks for- this is one ingredient you do not want to play around with too much! While I have given you many ways to help make chewy cookies, it is important to remember that making too many changes to a recipe can lead to a cookie catastrophe.
On the other hand, a few little changes can lead you to the perfect chewy cookie that you have been dreaming of! My suggestion is to find a cookie recipe that you really like and then assess it using this chewy cookie guide. Beginning with a good recipe will save you a lot of time and trial and error! Does the recipe use brown sugar or white? Does it have all-purpose flour or cake flour? Are the cookies completely perfect except they seem to cook just a little too long?
Answer these questions and then make a small change and try the recipe again. Swap the sugar for brown sugar or add that teaspoon of cornstarch to the flour mixture to prevent gluten from forming. After you have baked an amazing batch of chewy cookies, be sure to wrap them well, storing them in an airtight container or on a plate covered in plastic wrap. Cookies that are exposed to the air for too long will dry out and you know what that means- they will get crunchy!
You can also place a piece of white bread in the container with the cookies to add some moisture. The cookies will absorb the moisture from the bread and this will help keep them soft and chewy.
You now have a lot of insight into chewy cookies, why they are chewy and how to make your cookies even chewier. The majority has spoken and the chewy cookie has prevailed. Hi Sarah. Thanks for some great tips that I will definitely use.
I am a little confused however when it comes to shortening-v -butter. In this post you say to stay away from shortening for chewier, softer cookies, which I prefer, however in your post advising how to keep cookies chewier you advocate for using shortening. Again, thanks for some wonderfully useful tips, I will certainly incorporate them in my cookie baking. Save my name, email, and website in this browser for the next time I comment.
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