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 and culinary expert, I've spent countless hours experimenting with various cookie recipes and delving deep into the science behind achieving the perfect cookie texture. My passion for cookies extends beyond the conventional, and my expertise is evident in my ability to craft unique and delightful treats that cater to a spectrum of preferences.
Let's break down the key concepts mentioned in the article to better understand the science of making cookies:
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Texture and Moisture Content:
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Crispy Cookies: Achieving a crispy texture involves controlling the moisture content. Soft cookies have a water concentration of 6% or higher. To make cookies crispy, reduce the liquid content or bake them in the oven for a longer duration to dry out the dough. Lowering the baking temperature can also contribute to a thoroughly crispy texture.
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Chewy Cookies: The texture of cookies is influenced by the type of sugar used. Sugar dissolves in baking, forming a syrup as the dough heats up. Different sugars absorb varying amounts of water. White sugar creates crispier cookies, while brown sugar results in chewier cookies. The key to chewiness is maintaining higher moisture levels.
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Butter Texture:
- Melted Butter vs. Softened or Creamed Butter: Melted butter leads to a different cookie texture compared to using softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in chewier and denser cookies. This is particularly desirable for certain types of cookies like chocolate chip or brownie-like cookies.
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Chilling Dough:
- Chilling Cookie Dough: Chilling cookie dough before baking is recommended to prevent excessive spreading during baking. This step helps maintain the cookie's shape and prevents disasters. If time is a constraint, the article suggests popping the dough in the freezer for a quicker chill.
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Specialty Cookies:
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Mochi Cookies: The article introduces a unique twist by combining mochi with cookies, creating a delightful fusion. The mochi can be filled or unfilled based on personal preferences. Additionally, various flavors of mochi can be achieved using freeze-dried fruit powder.
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Beyond the Classic: The article goes beyond traditional chocolate chip cookies and introduces unique recipes like the ube cookie, featuring ube halaya for a fudgy and moist texture. Another unconventional creation is the potato chip cookie, combining sweet and savory elements for a distinct flavor experience.
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In conclusion, the art of crafting the perfect cookie involves a delicate balance of ingredients, understanding the impact of various factors on texture, and the creativity to explore unconventional combinations that result in delightful and unique treats. So, whether you lean towards the crispy or chewy spectrum, there's a science and an art to baking the ideal cookie for every palate.
