How to make cookies crispy and melt in your mouth?!
How to make cookies crispy and melt in your mouth?
Trying to figure out the recipie, but my grandma said that she uses the basic Toll House Cookie Recipie but she modifies it a little. But she would not say what the extra ingredient in the recipie that makes the cookie crispy and melt in your mouth taste. Can't seem to get the right ingredient. Anyone know?
Answers:
The trick to super excellent chocolate chip cookies is to just slightly undercook them, so that the outside edges are crispy, but the middle is soft and moist. No secret ingredient (and Grand-ma is mean in not sharing if there really IS a secret ingredient). You have to watch each batch as it is cooking to get the desired effect I mentioned. Good luck!
I get those with pilsbury chocolate chip cookie dough in the tube. it's kinda cheating, but they also taste better then the ones I've tried to make from scrach.
Could have more butter in it or maybe she uses a finer flour.
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I have always had good luck using a dark cookie sheet, and placing the cookies close to the burner, which cooks the outside quicker than the inside.
Butter - the more there is, the crispier and meltier they will be!
A lot of cookies texture comes from the amount of butter in them. So play with the quantities of butter and you'll get your desired result
Good luck and please send some cookies!!!
all ovens are just a bit diferant but under cook is a better ... try just a little bit more oil and less cooking time til you get the timing right once you find out that time you be cooking great cookies
add a little more baking powder 1/4 tsp & bake on hot cookie sheet.
The "secret" ingredient is probably either extra butter or even shortening--these are really the only additions that would make the cookie crisp more than others and would certainly contribute to the "melt in your mouth" feeling.