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For Crispier Cookie Creations




Source of Recipe


internet


List of Ingredients




For crispier cookie creations:

1. Use butter instead of shortening in the cookie recipe. Cookies will spread more and be thinner and crispier. Real margarine works even better.

2. Use a little bit more liquid in the batter; that will help cookies to spread more and thus be thinner and crispier.

3. Substitute 1 tablespoon of corn syrup for 1 tablespoon of the sugar called for in the recipe; it will make the cookies crispier and browner.

4. Use bread flour for drier, crispier cookies and they will be darker too.

a. Bread flour absorbs more liquid from the recipe than any other type of flour.

b. All-purpose flour can also make a crispy cookie, which will be more tender than a cookie make entirely with bread flour.

5. Replace the egg called for in the recipe with milk for a crispier cookie.

6. Use baking soda instead of baking powder to make dough less acidic.

a. A less acidic batter spreads more, cookies will be crispier.

b. Substitute 1/2 teaspoon baking soda per cup of flour for the baking powder called for in the recipe.

c. Baking soda in large amounts – more than 1/4 teaspoon per cup of flour – does not contribute to leavening:

i. It is there for better browning

ii. Baking soda neutralizes acidity (cookies will be more alkaline, they will spread more.



Acidic doughs and batters (such as those made with baking powder, which has acids and does not neutralize other acids in the cookie dough recipe) set faster, but do not brown as well. Cookies will be puffier.


Alkaline doughs and batters (such as those with more baking soda) will brown better but spread more. Cookies will be thinner and crispier.

Recipe