FAQs
Brown sugar—particularly dark brown sugar—makes a cookie chewy; white sugar makes it crispy. If your recipe calls for all white sugar and you want a fudgier result, try swapping out some of the white sugar for brown (go for half and half and adjust from there). You can also use honey or molasses for a chewier cookie.
What makes cookies chewy or crisp? ›
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.
Why are my cookies tough and chewy? ›
Chewy cookies
Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.
Why did my cookies come out crispy? ›
Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.
What ingredient contributes most to a crisp cookie? ›
Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.
What makes a cookie stay chewy? ›
Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.
What can cause a cookie to be too crisp? ›
A few of the most common are:
- Overworking the dough, which can cause the gluten in the flour to become tough.
- Baking the cookies for too long, which can cause them to become dry and hard.
- Using too much flour or sugar.
- Baking at a lower temperature, which allows the cookies to spread before rising.
What is the secret to making cookies soft and chewy? ›
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Why did my cookies come out flat and chewy? ›
The Problem: Your Oven Is Too Hot
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.
What makes cookies flat and crispy? ›
Melted butter – To achieve thin and crisp cookies, I've discovered that melted butter is really crucial. Melted butter helps the cookies to spread out and become flatter with crisp edges.
Go heavy on brown sugar.
It has more moisture than its granulated counterpart, which means the cookie comes out less crispy.
How to keep baked cookies crispy? ›
Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.
What happens if too much butter is in cookies? ›
Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.
What are 3 factors that contribute to a chewy cookie? ›
How to Make Cookies Chewy
- 1 Adding or Substituting Ingredients in Your Recipe.
- 2 Using Baking Techniques to Increase Chewiness.
- 3 Storing Cookies for Chewier Texture.
What makes cookies crispy instead of chewy? ›
How to Make Crispy Cookies. While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.
What is the secret to bakery cookies? ›
Let the dough chill overnight – Have patience, as all good things come to those who wait. By chilling the dough overnight, you're allowing the flour and sugar to fully absorb thus intensifying the flavor. It also allows the butter to solidify so your cookies bake slow and steady in the oven.
What keeps cookies crisp? ›
Summer, though welcomed for the sun and fun, also brings humidity that makes your cookies limp -- not so fun. Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture.
Does more butter make cookies softer? ›
Also, underbaking them by a minute or 2 will help them retain a dense, chewy bite, explains Jenny McCoy, pastry baking arts chef-instructor at the Institute for Culinary Education in New York. Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.