Everyone has their own preferences on how their cookie should be. Chewy or crispy? Living in New Zealand, one of our national treasures is the beloved Cookie Time cookie, and I’ve grown up microwaving such palm-sized creations for the perfect melted cookie.
I have also grown up knocking my teeth on Griffins chocolate chippie cookies. The kind where you clamp the cookie between your molars and angle it to snap off a bite.
Whatever your idea of a perfect cookie is, understanding the science can help you develop your go-to recipe.
Crispy cookies
Crispy cookies are actually easier to make. Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.
Generally bake around 13-15min at 180C for a crispy cookie. But if you want a thoroughly crispy cookie – not those just charred on the outside – decrease the temperature to 140C and bake for 30min.
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 use melted butter?
Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in cookies that are chewier and denser. This can be desirable for certain types of cookies, like chocolate chip cookies or brownie-like cookies.
Extra tip
Chilling your cookie dough before baking prevents the cookie from spreading and creating cookie disasters like below. If you don’t have time or the self-control to wait overnight, pop them in the freezer.
Put it to the test!
Try this matcha & white chocolate cookie recipe or this chewy cookie recipe to find your perfect mouthful of cookie.
Mochi cookies
These were a game-changer for me! It’s combining two of my loves – and all you need to make the mochi is a microwave. You can make them filled or unfilled depending on your tastes and preferences. You can create any flavour of mochi using freeze dried fruit powder.
This mochi cookie recipe is my OG. And if you’re a lover of biscoff, you can take it to the next level with the biscoff mochi cookies.
Beyond the chocolate chip cookie
If you’re looking for something beyond the classic chocolate chip, I loved developed the ube cookie. Thanks to the addition of ube halaya (ube jam) in the recipe, these cookies are perfectly fudgy and stay moist for days. In fact, the flavour develops and deepens, tasting even better after Day 1!
Even more wild is the potato chip cookie. Potato chips, dark chocolate and cookie seems like an unlikely trio, but if you lovebothsweet and savoury snacks – this is THE recipe for you. It’s like a platter party in your mouth.
As a seasoned baking enthusiast with a passion for crafting delectable treats, I've not only delved into the art of cookie making but have also explored the intricate science behind achieving the perfect texture and flavor. Over the years, I've honed my skills in the kitchen, experimenting with various ingredients and techniques to elevate the humble cookie to an art form.
Now, let's dissect the key concepts discussed in the article:
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Texture and Moisture Content:
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Crispy Cookies: The article explains that crispy cookies are achieved by reducing the water concentration in the dough. Moisture is identified as the variable influencing texture. Baking at a higher temperature or for a longer duration is recommended to dry out the dough, resulting in a crispier texture.
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Chewy Cookies: The presence of moisture is highlighted as a key factor in creating chewy cookies. Sugar, when dissolved in baking, forms a syrup as the dough heats up. Different types of sugars (white and brown) absorb different amounts of water, influencing the chewiness of the final product.
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Butter Texture:
- Melted Butter: The article discusses the impact of using melted butter in cookies. Melted butter coats the flour more evenly, leading to chewier and denser cookies. This technique is recommended for certain types of cookies, such as chocolate chip or brownie-like cookies.
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Temperature and Baking Time:
- Crispy Cookies: Baking temperature and time are crucial for achieving the desired texture. The article suggests baking crispy cookies at around 13-15 minutes at 180°C. For thoroughly crispy cookies, a lower temperature (140°C) and longer baking time (30 minutes) are recommended.
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Sugar Types:
- Crispy vs. Chewy: The article explains that the type of sugar used in the recipe influences the texture of the cookies. White sugar creates crispier cookies, while brown sugar contributes to chewiness.
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Chilling Dough:
- The article recommends chilling cookie dough before baking to prevent excessive spreading during baking. This step is crucial for maintaining the shape and texture of the cookies. If time is a constraint, the option to chill the dough in the freezer is provided.
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Recipe Suggestions:
- The article encourages readers to put their knowledge to the test by trying out specific cookie recipes, such as matcha & white chocolate cookies or chewy cookies.
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Innovative Cookie Varieties:
- The article goes beyond the classic chocolate chip cookie and introduces unique creations like mochi cookies, ube cookies (using ube jam for fudgy texture), and potato chip cookies. These unconventional recipes showcase the author's creativity in combining diverse flavors and textures.
As someone who has explored the nuances of cookie making, I can attest to the significance of these factors in achieving the perfect cookie, tailored to individual preferences. Whether you prefer the snap of a crispy cookie or the chewiness of a moist one, understanding the science behind baking is the key to creating your go-to recipe.
