Crisp Vs. Chewy Cookies
Jan 08, 2006 | From the kitchen of Rose
MARCELLA QUESTION
Feedback: sometimes i like my cookies crisp-other times chewy.does substituting oil for shortening(or butter )make a difference or are there other factors?Thanks for any help.
ROSE REPLY
you are right--there are many factors involved so the best thing is to make the type of cookie that is intended to be crisp or the type that is intended to be softer and chewy and store these cookies separately from eachother so they stay that way!
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Barbara Reed
03/28/2008 11:38 AM
I have been baking cookies for years, but it seems like now they come out soft instead of crisp. After I bake them, I put them back in a 300 degree oven for about 10 min, and they crisp up. Barbara Reed
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Rose Levy Beranbaum
02/26/2007 10:56 AM
for maximum chewiness it's important to underbake the cookies to slightly as they continue baking after coming out of the oven. if you add a few tablespoons of molasses or corn syrup this will also increase chewiness.
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Kelsey
02/26/2007 03:25 AM
What makes a chewy cookie? I've been searching for chewy chocolate chip and chocolate chip oatmeal cookie recipes without any luck.
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Rose Levy Beranbaum
09/17/2006 02:51 PM
cookies are very forgiving and unlike cake will not be very affected by time of creaming although of course they must be thoroughly mixed.
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Taryn
09/17/2006 02:40 PM
I was wondering how the time of creaming affects the density of sugar cookies?
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