Most everyone enjoys a good cookie. But if you were to take a poll, and ask people what is a good baked cookie for them? Some might say, a cookie that is thin and crispy, another may say, soft and chewy, and yet another, light and cakey.
Do you have cookie lovers in your home who may prefer a cookie that is made the way they like it, that is crispy, or chewy, and possibly light and cake like? We have the solution to please all cookie lovers in your life.
To get a Thin & Crispy – Soft & Chewy – Light & Cakey cookie, you need to make a slight modification to the ingredients in the cookie recipe.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
2 large eggs, room temperature
12 ounces chocolate baking chips
If you want a Thin & Crispy cookie, you add this amount of butter, and sugar, with the addition of brown sugar.
2 1/2 sticks butter, softened
1 1/4 cups sugar
3/4 cup brown sugar
If you want a Soft & Chewy cookie, you add this amount of butter, and sugar, with the addition of brown sugar.
2 sticks butter, softened
1/2 cup sugar
1 cup brown sugar
If you want a Light & Cakey cookie, you add this amount of butter, and sugar, with the addition of brown sugar.
Take note, that in this adjustment you use unsalted butter.
1 3/4 sticks unsalted butter, softened
3/4 cup sugar
1/4 cup brown sugar
Baking Cookies 101
How does sugar effect cookies? To answer, we will share a little Cookie 101. All sugars, either granulated, brown, powder or confectioners, have the ability to attract water. By doing so, sugars attraction of moisture helps keep it away from structure builders of the cookie, like the starch and proteins that are present in the flour and eggs.
The adjustment in the amount of sugar you do or do not put will determine the structure or substance of your baked cookies.
Another suggestion that will help to please your cookie lovers is using room temperature ingredients, particularly the butter and eggs.
How many recipes have you seen that call for room-temperature butter and eggs? Quite a few. Bon Appetit says that it’s a step you should not ignore, as many baked goods start by creaming together butter and sugar, which is made infinitely easier with gently warmed ingredients.
Is creaming the butter and sugar a big deal? Yes it is. Bon Appetit says, “Creaming together butter and sugar with a handheld or stand mixer, for example, should be done before the addition of wetter ingredients, like eggs. Why? The fat in butter holds air, and when whipped, expands. In the creaming process, sharp sugar granules slice through the butter, creating air pockets that ultimately give the pastry lift. Skip that step (or do it half-heartedly) and your end result will be dense and heavy (BonAppetit).
Now you know how to make a cookie, that all cookie lovers in your life will go for. And you may just become, the Master Baker At Baking The Perfect Cookie.
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