7 Ways to Upgrade Your Chocolate Chip Cookies (2024)

FAQs

What are the 7 cookie methods? ›

There are many varieties of classifications for cookies. This refers to the way in which the cookie is prepared after the dough has been made. For example, there are drop, icebox, bar, sheet, cut out, pressed, rolled, molded or wafer.

Butter Instead of Margarine

Instead of margarine or shortening, add butter to your cookie mix. Butter results in a richer flavor, which makes sense when you consider it started as cream! Margarine contains more water than fat. This means your cookies spread while baking, resulting in thin cookies with a gummy texture.

What Are Seven-Layer Cookies? They are called Seven-Layer Cookies because there are seven basic ingredients that are layered one by one in the order in which they appear in the recipe below: butter, graham cracker crumbs, coconut, chocolate chips, butterscotch chips, sweetened condensed milk, and chopped pecans.

Chocolate Chip Cookie Mix Hacks

Try your favorite chopped candy bar, toasted nuts, mini marshmallows, pretzels, chips or whatever your heart desires! Better yet, try a variety to create the ultimate monster cookie. Just be sure to keep your add-ins to ½ cup, otherwise, you risk overwhelming the dough.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

The caramelized butter, sugar, vanilla, chocolate, and subtle notes of salt offer a balanced flavor profile. The saltiness highlights and enhances the preexisting flavors. But what makes for the perfect chocolate chip cookie? You get what you pay for, and high-quality ingredients equate to a high-quality product.

Why are my chocolate chip cookies crunchy and not chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Not using enough sugar resulted in dry and bready cookies. They weren't chewy at all, and they puffed upward in the center.