How to make perfect cookies is as much a matter of preference and taste, as it is using quality ingredients and proven cookie making and baking techniques!
Baking cookies at home can be fun and rewarding, especially when your cookies turn out just the way you like them, or frustrating when your results are less than desirable.
Because cookies contain so few ingredients and are low in liquid, even slight variations can significantly change the character of your cookies.
A little cookie chemistry know how can go a long way toward perfecting your cookie making skills. Here are some common cookie fixes for how to make perfect cookies.
How To Make Perfect Cookies Fixes For Common Cookie Complaints
Here are some adjustments you can make to your cookie dough to get the kind of cookies you desire. Any of the following suggestions will change the texture of your cookie dough and resulting cookies. Usually just one change is enough!
For Thinner, Less Puffy Cookies:
Increase the amount of fat.
Use all butter. It has a lower melting point and spreads more than shortening.
Add 1 to 2 tablespoons of liquid (water, milk, or cream but not egg).
Use a low protein flour such as bleached all-purpose flour.
Decrease the amount of flour.
Add 1 to 2 tablespoons sugar.
Switch from baking powder to baking soda.
Use semi or bittersweet chocolate instead of unsweetened chocolate.
Use Dutch process cocoa powder instead of regular unsweetened cocoa powder.
Use room-temperature ingredients or let dough stand at room temperature.
For Thicker, Fatter, Puffier Cookies:
Decrease the amount of fat.
Use shortening instead of butter. It has a higher melting point so cookies don't spread as much as with butter.
Use egg instead of water, milk, or cream for liquid.
Use cake flour or high protein unbleached all-purpose flour.
Increase the amount of flour.
Cut the sugar by a few tablespoons.
Use unsweetened chocolate instead of semi- or bittersweet chocolate.
Use regular cocoa powder instead of Dutch process cocoa powder.
Chill cookie dough thoroughly before baking with it.
Let dough sit in the refrigerator for up to 36 hours before baking it.
For More Tender Cookies
Use low protein flour (bleached all-purpose or cake flour).
Add a few tablespoons of sugar.
Add a few tablespoons of fat.
For Less Crumbly, More Tender Cookies
Use higher protein flour (unbleached all-purpose or bread flour).
Cut the sugar by a few tablespoons.
Cut fat by a few tablespoons.
For Cookies With More Color
Use an egg for liquid.
Use unbleached all-purpose or bread flour.
Substitute 1 to 2 tablespoons of light corn syrup for sugar.
"I have been researching and trying a number of recipes to make a healthy cookie similar to one that our Gym coffee shop sells for $3.50! This particular recipe was adapted so instead of bars I made thick round cookies and cooked them just underdone so they were soft and chewy. They were a hit with all the girls. Thanks for the great recipe."
How to make perfect cookies is as much a matter of preference and taste, as it is using quality ingredients and proven cookie making and baking techniques!
by Shirley Corriher.
