Whether it’s a soft chewy cookie or a crunchy cookie, to each their own preference. Or you could love both just the same! This baking tip is for you to know Chewy Cookies vs Crunchy Cookies.
All’s fair in chewiness and crunchiness in this article. If you are hoping to bake the cookies in the texture you want them, you have come to the right place. We are going to keep things simple here for you. Keeping in mind with how you would usually bake your batch of cookies, you just need to look out for the ingredients that play a part in making that change of texture in the cookies.
You know which kind of cookie you like, but do you know how to make it happen? Fortunately, it’s not through magic or luck. Baking is science so, let’s see…
Extra soft, chewy, and just turns into a crumbly melty goodness in your mouth, chewy cookies are just your dreams coming true in bite sizes. For chewier and more cake-like textured cookie: Have cake flour, shortening, brown sugar, and eggs in your ingredients. This is something that everyone should have in their recipe for a chewy cookie goodness.
Crackly and buttery, anyone would fall in love with the satisfying crunch they can get in every bite. They’re so irresistible that it’s almost impossible to eat just one. So, for a thin and crunchy cookie: Use ingredients that allow the cookie to spread during baking like all-purpose flour, butter, white sugar. This time the eggs are omitted (Sorry, eggs. Nothing personal.) Or, if you still insist on the egg, use the egg yolk. One egg yolk adds richness and structure but leave out the egg white. The reason is that egg whites fluff up when beaten or whisked. We want to avoid the fluff for our crispy cookies!
We can’t wait for you to start baking your cookies (Check out these Chocolate Cookies and Onde Onde Cookies). One of the greatest pleasures is biting into a freshly baked cookie still warm from the oven when the filling is warm and gooey. They can be dunked in milk, coffee, or even hot chocolate! What is not to like?
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