There is a science to cookie baking. Follow the recipe exactly and every once in awhile the perfect cookies will emerge from the oven. But I want to know how to get those excellent treats every time!
For example, if you want a crispy cookie with a soft center, use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda. Want it more cakey? Use more baking soda to puff the cookies up.
Ooey-gooey: Add 2 cups flour (instead of 2 1/4).
A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.
Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
Chewy: Substitute bread flour for all-purpose flour.
Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.
Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.
Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
Chewy: Substitute bread flour for all-purpose flour.
Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.
Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”
Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
Bonus Tip: Use your nose, instructs the Ted Talk. That delicious cookie smell signifies cookie doneness as effectively as a timer.
Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.
More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.
The best trick to have moist, fluffy cookies is to add a box of instant vanilla pudding to the flour mixture.
The best trick to have moist, fluffy cookies is to add a box of instant vanilla pudding to the flour mixture.
the 3 rules for baking good cookies are:
1. UNDERBAKE2. UNDERBAKE3. UNDERBAKE
Note the longer you keep the cookie on the cookie tray once you take it out of the oven it will continue to brown and harden. Put cookies on cooling racks to cool down right away.
1. UNDERBAKE2. UNDERBAKE3. UNDERBAKE
Note the longer you keep the cookie on the cookie tray once you take it out of the oven it will continue to brown and harden. Put cookies on cooling racks to cool down right away.
In addition to under-baking, add a slice of bread to the container you store the cookies in. They will absorb the moisture from the bread and stay soft for days! (That is largely based on how much brown sugar you've used. Brown sugar has properties that allow it to absorb moisture from the environment. An all white-sugar cookie will never soften from outside moisture.)
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