Some like them soft and chewy while others like them crispy and crunchy. How do you like your cookies?
The Secret To Crispy Cookies
The trick to crispy cookies is to reduce the amount of ingredients that hold moisture in the recipe. For example using less flour, egg, and brown sugar make it easier for the liquid to evaporate during baking, thus producing crispier cookies.
For extra crispy cookies, bake them longer at a lower temperature. This will allow the cookies more time to spread before they firm.
Use the following ingredient suggestions for crispy cookies every time:
Flour: All-purpose flour has a higher protein content than other flours which creates a crispy cookie.
Fat: Butter has a low melting temperature which allows cookies to spread much more during baking than other fats like shorting. Butter also contains protein, which aids in browning and crisping.
Sugar: Use white sugar or corn syrup to produce a crisp end product.
Egg: Recipes that don’t use eggs will yield flatter, crisper cookies. Eggs provide moisture which produces steam – a leavening agent in the cooking process. Cookies without eggs tend to be flatter, thinner, and crisper.
The Secret To Soft Cookies
If you like your cookies soft and chewy high moisture content is the secret! You will need to adjust the recipe, bake time, and temperature to retain moisture. Your dough may need a little less liquid and a little extra flour to help make it stiffer. Stiff dough spreads less, less liquid evaporates, and the outcome is softer cookies.
Size also helps cookies stay moist. Big spoonfuls of dough will make softer and chewier cookies than tiny ones. Bake thick cookies for a shorter time at a high temperature so that they firm quickly. But don’t bake them too long! Make sure that you remove them from the oven when the edges of the cookies are brown but the tops are only just beginning to brown. This will produce a soft center.
Use the following ingredient suggestions for soft and cakey cookies every time:
Flour: Cake flour has a lower protein content than other flours and is also more acidic than all-purpose flour. This helps to create more steam for leavening during baking.
Fat: Shortening has a high melting point which allows it to stay solid longer during the baking process. This will prevent cookies from spreading. A cookie that spreads less during baking will be softer and chewier.
Sugar: Brown sugar is more acidic than white sugar, which helps it to retain more moisture during the baking process to create a softer, moister cookie.
Egg: Eggs provide moisture for steam and can help give cookies structure for thickness. The steam will help leaven your cookies, creating softer, moister cookies!