Chocolate chip cookies: what ingredients make them chewy vs crispy or hard?!
And I'll take your recipe for any additional ingredients you like: M&Ms, coconut, nuts, etc...
Answers: Face it: We're talking about the King of Cookiedom here.
And I'll take your recipe for any additional ingredients you like: M&Ms, coconut, nuts, etc...
What makes them crispy vs soft, and flat vs cakey, depends on a couple of things. The freshness of your baking soda is important - the outdated stuff you're keeping in your freezer to eliminate odors isn't what you should be using for cookies. Ditto the baking powder - buy new. The next most common difference is the number of eggs - a larger number of eggs will make the cookie chewier, rather than fluffier and cakier.
The condition of the butter or oil will also make a difference. If your cookie calls for butter, it should typically not be melted. melting the butter ahead of time can cause it to 'leak' out of the batter, making the cookie crispy, or even hard. This can also happen if you bake the cookies at too low a temp - the cookies aren't 'set' yet when the butter melts. So, using oil or applesauce as substitutes for real, softened (but not melted) butter will f*** with the texture of your cookies as well.
Believe it or not, that's just the most common of the differences between people's cookies. Altitude, type of flour, sifting, water-vs-milk, and the 'add-ins' can all make a difference.
My favorite recepie is the one on the back of the Toll House Morsels. I like to use larger, higher-quality chocolate pieces (I'm a fan of Valrhona, when I can find it) in the cookie and leave the chips for kids. When I add anything, it's usually something simple, like some chopped macadamias, or sometimes dried cranberries.
Have a blessed day!
The longer you cook them the harder they become.Timing is important...Try putting hershey kisses on each one ,when they first come out of the oven...
The higher ratio of fat to flour gives them a chewier texture. Also, the addition of brown sugar. If you give them more time to bake in the oven, they will harden. The trick to making soft cookies has alot to do with timing. Pull them off the baking sheet immediately after baking- that way they don't continue to bake from the residual heat.
The oven temperature makes a difference too. A lower oven temp with a slightly longer baking time makes mine come out chewy, as compared to a hot oven and short baking time.
I love them both ways. What is the problem?
There are several factors. Butter vs oil is one. I think oil makes softer cookies or is it the other way around? Size of the cookies, larger ones tend to be chewier than smaller ones. Oven temp. Hotter oven, crispier cookies. Also how you cool them has some impact. For crispy, cool on a wire rack, for softer ones cool on 3-4 layers of tea towel, and put another tea towel over top while cooling.
In my opinion, chocolate chip cookies are not complete without nuts, preferably walnuts or pecans. I like oatmeal cookies (the recipe on the Quaker box) and add chocolate chips and nuts. And politics aside, if you can track down a copy of Laura Bush's cherry chocolate chip cookies, they are WONDERFUL. The recipe would probably show up with a google search as it was kicking around the internet two or three years ago. If not, try adding dried cherries to your favorite recipe.
I've heard that shortening (Crisco makes butter-flavored shortening) contributes greatly to the softness of the cookie.
try a little light corn syrup, and cut down on the baking time
i think shocolate is fake(most)so,be carefull when buy or take,especialy when eat