What makes cookies chewy vs cakey?

For softer, chewier cookies, you will want to add much less granulated sugar, slightly more brown sugar, and a fair bit less butter. For cakey cookies, you will often be including even less butter and sugar.

What is the secret to chewy cookies?

Rest the Dough

A secret baker's trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your cookies chewy. The longer you allow your dough to rest in the fridge, the chewier your cookies will be.

What gives cookies chewy texture?

Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.


How do I make my cookies chewy instead of crunchy?

Flour: For chewy cookies, choose flours with a lower protein content. Cake flour works well for chewy cookies like these Chocolate-Dipped Almond Shortbread Cookies. You can also use ingredients like oats, coconut, and grains in place of flour (some or all of it) that will add chewiness.

What makes a cookie more cakey?

The most common cause is using a different flour than usual, such as cake flour, and measuring flour with too heavy a hand. Using larger eggs than called for can make cookies cakey, as will the addition of milk or more milk or other liquids than specified.


Chocolate Chip Cookie 101 | Chewy, Crispy and Cakey



How do you keep cookies from being cakey?

How to Fix Cakey Cookies
  1. Don't Chill Your Cookies. ...
  2. Use Melted Butter instead of Room Temperature Butter. ...
  3. Use Less Flour. ...
  4. Don't Beat the Butter and Sugar Too Much. ...
  5. Add Baking Soda. ...
  6. Decrease Baking Powder. ...
  7. Drop the Pan on the Counter a Few Times after Baking. ...
  8. Decrease the Amount of Eggs.


What determines the moistness of a cookie?

Sugars: Sugars, like fats liquefy in the oven. White sugar will make your cookies crispier while brown sugar contains more moisture and will result in a softer and more chewy cookie. Most chocolate chip cookie recipes call for both sugars.

What makes cookies soft?

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

What causes cookies to be soft?

A cookie that spreads less during baking will be thicker, softer, and chewier, even without any extra rise from leavening. Sugar: Using brown sugar, which is more acidic and hydrophilic, retains moisture during baking. This creates a softer, moister end product.


What factors impact the texture of cookies?

Just like in the laboratory, even the seemingly smallest changes can affect the outcome — oven temperature variations, moisture and even the order in which you add the ingredients are just a few of the factors that can affect texture and taste. And while some may love a soft cookie, others prefer a crispier variation.

Does brown sugar make cookies more chewy?

Brown sugar makes my sugar cookies spread thin and keeps my oatmeal cookies from spreading at all; it makes both of them extra chewy. It also adds flavor to my crispy gingersnaps. White sugar turns my oatmeal cookies crisp and thin, and keeps my sugar cookies soft and thick.

Does brown sugar make cookies chewy?

Brown sugar

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

What does adding cornstarch to cookies do?

It is a terrific ingredient for thickening puddings, soups and pie fillings, and is also used in many baked good recipes. When added to cake, cookie and shortbread recipes, cornstarch helps create a crumbly and tender dessert-like texture. Commercially, cornstarch is often used as an anti-caking agent.


Why does melted butter make cookies chewy?

O'Brady is specific that the butter be melted slowly, over low heat to prevent any evaporation. In its liquid state, butter mixes readily with both the sugar and flour, making for a softer dough that actually develops more gluten (thanks to the butter's moisture hydrating the flour).

Is it OK to use melted butter instead of softened?

You can absolutely use melted butter. Softened butter can also be used. Even chilled butter has its place in some baking recipes.

What type of flour is used in the chewy cookie?

Higher protein flours, such as bread or unbleached flour, can create more of the strong elastic gluten that makes cookies chewy. If cookies are too crumbly, use bread flour and sprinkle it with a little water (to form gluten) before combining the flour with other ingredients.

Which flour for cookies is best?

Most cookie recipes call for all-purpose or pastry flour. If you use bread flour with its high gluten protein content, or cake flour, which is high in starch, you'll end up with cookies that tend to spread less when you bake them.


How do you make baked cookies soft?

Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

Does high fat and sugar content help make cookies crisp?

High fat and sugar content help make cookies crisp. Cookies can be made chewier by decreasing their egg content. Overbaking increases crispness. The following factors all increase spread in cookies: heavily greased pans, high sugar content, high liquid content, high oven temperature.

What causes toughness in cookies?

The most common reason that cookies are tough is that the cookie dough was mixed too much. When flour is mixed into the dough, gluten begins to form. Gluten helps hold baked goods together, but too much gluten can lead to tough cookies.

How can I make my cookies fluffier instead of flat?

9 Tips to Remember
  1. Use Real Butter and Keep It Cool. The low melting point of butter may be what makes your cookies flat. ...
  2. Use Shortening. ...
  3. Chill Dough Twice. ...
  4. Use Parchment Paper or a Silicone Liner. ...
  5. Measure Precisely. ...
  6. Use Fresh Baking Soda. ...
  7. Use Optional Add-Ins. ...
  8. Buy an Oven Thermometer.


What does egg yolk do in cookies?

Egg yolks are high in fat in relation to the egg white which is high in protein so often acts as a binder. Adding egg yolks to the cookies yields a super tender, chewy cookie.

What happens if you add too many eggs to cookies?

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

What does milk powder do to cookies?

Powdered milk helps baked goods rise more, making cookies and brownies chewier and more tender. Per Woman's World, when heated in an oven, the sugar present in milk powder can caramelize and give your baked goods a lovely brown hue while making the flavor more rich and nutty.

What does Brown Sugar do in cookies?

When we use only brown sugar in a cookie recipe, the cookies will have more moisture and typically be chewier. Since the molasses in brown sugar also is acidic, it reacts with baking soda to help leavening; it will be puffier.