Why are my chocolate chip cookies crunchy?

Table of Contents:

1. Why are my chocolate chip cookies crunchy?
2. What does an extra egg do to cookies?
3. Which is better shortening or butter for cookies?
4. What makes a cookie soft or crispy?
5. Is it better to use Crisco or butter for chocolate chip cookies?
6. Which is better for cookies baking soda or baking powder?
7. What is the secret to making soft chewy cookies?
8. How do you keep chocolate chip cookies from spreading?
9. What can I do with flat cookies?
10. Why do my chocolate chip cookies not flatten out?
11. Should you flatten cookies before baking?
12. Can I bake cookies at 300 degrees?
13. How do you tell if a cookie is cooked?
14. Is it best to chill cookie dough before baking?
15. Should I use parchment paper when baking cookies?
16. What happens if you don't Chill cookie dough?
17. Can you bake cookie dough straight from the fridge?

Why are my chocolate chip cookies crunchy?

If your cookies are flat, brown and crispy, that means you need to add flour to your dough for the next batch. ... Though the culprit is usually a flour deficit, butter could also be to blame for this problem. Adding too soft or slightly melted butter to the dough can also result in flat cookies.

What does an extra egg do to cookies?

Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness. Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie.

Which is better shortening or butter for cookies?

Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

What makes a cookie soft or crispy?

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

Is it better to use Crisco or butter for chocolate chip cookies?

So here's the results of our fun. If you're going looks, shortening won, hands down. The cookies stayed plump, nicely brown and soft. The flavor was very good, but the cookies were a little more sweet than rich butter cookies.

Which is better for cookies baking soda or baking powder?

Baking soda is strong. In fact, it is about 3-4x stronger than baking powder. More baking soda in a recipe doesn't necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe.

What is the secret to making soft chewy cookies?

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.

1. Always use butter. ...
2. Choose the right sugar. ...
3. Choose the right flour. ...
4. Check your flour is in date. ...
5. Choose the right kind of chocolate. ...
6. Cream the butter and sugar. ...
7. Beat in the eggs. ...
8. Fold in the flour.

How do you keep chocolate chip cookies from spreading?

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

What can I do with flat cookies?

Use shortening instead of butter, or a combination of the two if you don't want to sacrifice that buttery flavor. Add an egg to the dough. Use cake flour or pastry flour. Use baking powder instead of baking soda; if your recipe calls for 1 teaspoon baking soda, you would use 3 to 4 teaspoons baking powder.

Why do my chocolate chip cookies not flatten out?

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.

Should you flatten cookies before baking?

And there are no baking police: If your recipe tells you to flatten your cookies before baking, you just go ahead and do that however you want. So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly.

Can I bake cookies at 300 degrees?

One reason cookies spread: oven temperature "For this practically perfect tray, we dropped the temperature to 300°F, and extended the baking time: 22 minutes for chewy, 30 minutes for crisp.

How do you tell if a cookie is cooked?

Open up the oven, pull out the rack a bit, and push the sides of the cookie very lightly with a spatula or your finger. If the edge stays firm and doesn't fall inwards, then your cookies are done. If you leave a noticeable indention, then your cookies likely need a few minutes more in the oven.

Is it best to chill cookie dough before baking?

Chilling cookie dough controls spread. Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.

Should I use parchment paper when baking cookies?

Lining a baking sheet when making cookies: Not only will the parchment help cookies bake more evenly, the non-stick quality also helps prevent them from cracking or breaking when lifting them off the sheet. Decorating home-baked goods: Parchment paper makes the perfect wrapper for baked goods.

What happens if you don't Chill cookie dough?

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Can you bake cookie dough straight from the fridge?

1 Answer. From the Fridge: If you can scoop it (some doughs are too hard), go straight to the oven, though you will likely need to give them a minute longer baking time. ... most cookie doughs have egg in them and it's best practice to not leave that out for any length of time.