Question: Should I change the amount of flour when adding pudding mix to cookie recipes? Always scoop flour out with a spoon and put it into a measuring cup leveling off with a butter knife. A .75 oz scoop makes portioning cookies very easy and the the cookies bake more evenly. If your cookies look good, you likely baked them too long or at too high of a temperature. Different styles and colors of cookie sheets will result in different end products. You want to ensure that the cookies are completely cooled before storing. I KNEW there was some reasons why my cookies weren't so fluffy ever since I left my parents house! Answer: I have never frozen flour or worked with flour that has been previously frozen, however I'm going to assume that it will keep indefinitely in the freezer like most other frozen goods. Dough will be soft. In addition, baking powder produces a slightly different texture in cookies than baking soda does. Ever other type of cookie I make I do not chill the dough. Answer: I don't adjust temperatures. Bake cookies a few minutes longer than suggested and immediately remove them to wire racks to cool. To achieve the best cookie results, use a … baking soda (if you use this to replace the baking powder, keep in mind it's thought to be 3x as strong, so reduce accordingly. Jason Menayan from San Francisco on January 05, 2012: Terrific advice. It tends to get distributed throughout the cookie more evenly and gives the cookies a really attractive finished look. Which is better for cookies baking soda or baking powder? Keep those cookies crisp by storing them in an airtight container. However, they get hard within a week. This knowledge is the fundamental corner stone for creating soft cookies. To keep crisp cookies crisp all you need is a stapler, a coffee filter, some baking soda, and an air-tight container. Always mix baking powder/soda into the flour and other dry ingredients to ensure they are being mixed throughout the dough. Having a dry and crumbly dough will result in uneven baking and dry cookies. (I rolled 16 balls, which turned into the cookies in the photos. However, too much flour can also make them tough. You've made the perfect cookies, but after baking and a few days have past, they are slowly becoming hard and crumbly. Should I add shortening and if so how much? For example, baking sheets with left over or baked on grease, or darker pans will result in crispy bottoms and undone middles. Do not store them with soft cookies, they will lose their crispness. Putting more egg into a mix also creates a more "cake-like" cookie, but sugar and temperature are the primary indicators of crunchiness or softness. Cookies are judged after 4 or five grueling days of baking pies, cakes and special things. Baking soda helps cookies spread outward and upward while cooking. Baking Powder, Baking Soda, and Flour: Make sure these ingredients are top notch and at their freshest. Baking soda helps cookies spread more than baking powder. Cholee Clay (author) from Wisconsin on September 19, 2017: I only use one packet of jello. After baking cookies, how long should they cool on a rack before putting them away? Depending on the type of cookie you are making a higher temperature could yield a softer thicker (cake like) cookie, but I wouldn't say it will make your cookies moister. I have also added a few teaspoons of milk and that has worked out well for me. chemical leaveners that work to create light textures in baked goods – but only when they’re fresh and accurately measured I have never had a single cookie stick to these pans, and I am looking forward to the next 5 years of baking with these perfect sheets. Question: For the added pudding mix in the cookie recipe do you add it to the dry ingredients? Some people toss a piece of bread in with the cookies to help absorb any excess moisture. It is not a substitution for anything. Freezer zip lock bags also work well, as long as most of the air is let out of the bag. They may hold the same volume, however they are used differently and the likelihood of wrong measurements due to using the wrong cup is very high. It makes it easier to cut the cookies and they keep their shape better. To keep crisp cookies crisp all you need is a stapler, a coffee filter, some baking soda, and an air-tight container. Cholee Clay (author) from Wisconsin on October 08, 2017: Hi Lisa, I’m afraid without looking at the actual recipe I can’t tell you how to substitute or change the recipe. Enjoy soft and chewy cookies every time with these simple and easy tips. Now I just want to make cookies. On average you will end up with less liquid if you measure in a measuring cup meant for dry ingredients. Fold in the chocolate chips. Trick #2: Lower your oven temperature. I would also pay attention to how you are storing them. Thin & Crispy Salted Oatmeal Cookies adapted from an America’s Test Kitchen recipe. Cookie chemistry: The difference between a crunchy and crisp cookie is thickness; we perceive thicker cookies as crunchy, thinner cookies as crisp. The problem could be not enough butter. If one over measures flour for example (either because it was packed or scooped out of the container), the dough is likely to become dry and crumbly. I like to mix my dough just until everything is combined and the dough comes together. I fixed the wording in the article, so I hope this brings better clarification for others. You can also store them in airtight containers if you plan to eat most of them right away. I compete in the California State Fair. Question: My chocolate chip cookie dough came out good and moist. Baking soda does not contribute so much to texture other than how much is in your recipe and how much they will rise. It's also possible that the dough was over mixed. Sugars, like fats liquefy in the oven. Knowing how your ingredients are going to react when mixed together is the key to making perfect soft cookies. I make sugar cookies, so after cooling on a rack, I line the cookie sheet with aluminum foil or wax paper, place a single layer of cookies and cover with foil or wax paper. However, my kids would prefer that the cookie be more moist. You could try storing them in an airtight container with a slice of bread and see if they soften up at all after a day. They also get crispier as they sit. Do not store with crisp cookies. You could also add a packet of instant jell-o pudding mix without having to change the recipe you are currently using. Use egg yolks in place of a whole egg. How to make cookies crispier: For crisp, crunchy cookies, use all butter and a proportion of white sugar. I love making chocolate chip cookies, and it took me years of tweaking until I found the recipe I like the most. Question: How else can I keep my chocolate chip cookies moist? Personally I have a different baking sheet for my cookies than I do for making other meals. I appreciate all the tips. Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. There are separate cups for measuring dry and wet ingredients. Depending on the type of cookie it may take more or less time to be completely cool. Brown sugar makes cookies chewier. 1. I don't make many recipes under a dozen though, so I usually end up using the larger box (I don't usually keep the smaller size on hand) and it hasn't changed the texture of my cookies. If you are wanting to adjust temperatures or baking times, your best bet is to turn the heat up ever so slightly and keep an eye on your cookies. Simone Haruko Smith from San Francisco on January 11, 2012: Aha- I had forgotten about the butter vs. margarine/shortening thing! Subsequently, question is, how do you make soft cookies crispy? Wax paper will also allow for multiple flavor profiles to be stored in the same container without transferring flavors to the surrounding cookies (The exception would be any cookies made with peppermint or other strong scent that can be transferred through air alone). Tammy from North Carolina on January 13, 2012: Thank you for sharing your secrets with us. Using cold butter and fats will also help to keep the original shape. I was happy with the type of cookie I got as it was a fantastic dunking cookie. Answer: I add the pudding mix right into the other dry ingredients. Lower temperatures cause longer bake times which will likely dry out your cookies. You could also re-crisp them by baking on a … Haven't thought of using pudding mix in cookies. A wet sticky dough is likely to cause the cookies to be underbaked, too gooey in the middle, or depending on why the dough is too wet, the cookies could also become thin and crispy. In recipes that involve baking soda, the primary role of acidic brown sugar is to react with sodium bicarbonate and produce carbon dioxide, making cookies thick, puffy, and soft (cakey at first, then crunchy if they continue to bake). To make sugar cookies without baking soda, start by mixing flour and salt together in a large bowl. Hard cookies should be stored in metal tins to keep their crispy texture. If you are having troubles with your cookies not retaining their shape, try lowering the amounts of sugar or baking soda. When you're finished, … Butter tends to make the cookies crispier than shortening. Different ingredients carry different results and knowing these results will help ensure you are preparing the best possible end product. Hi Cholee, Thanks for a great article. Thank you for the great tips for baking cookies. My all time favorite bakeware to use for cookies are my 2 Calphalon non-stick toffee colored cookie sheets. I personally think it does help make them softer/chewier. You never want to pack flour. My pans have not darkened, become warped, or collected grease which makes me feel like I'm using a brand new pan every time. Maybe they've completely flattened out, turned brown, and crunchier than you would have liked. Are they crumbly as well? Vanilla, chocolate, and cheesecake are my go to flavors. Whisk the flour, baking soda, and salt together in a large bowl. Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. I still have to remind myself some days even now, so I think it's important to mention here. Wheat and other soft bread would work as well, as long as one is mindful of what flavors could transfer to the cookies. I follow the recipe exactly and then add in the mix before I combine the wet and dry ingredients. Question: I read somewhere about adding a small amount of water to a cookie recipe to make a softer cookie. Let cool on the baking sheet for one minute before transferring to a cooling rack. It is also very important to use the correct flour when baking cookies. So if the recipe calls for water you could certainly add a little bit more to make the cookie softer, I simply prefer milk so I tend to stick to that if I'm not using pudding mix. Bake the cookies for 30 minutes in a 325°F oven. Cookies aren't crispy: Type of fat used. I can see how my previous comment can be confusing. Non-stick pans let you skip the greasing step, however cookies baked on these sheets do not spread as much and will result in cake-like cookies. Shortening and margarine are stable and will help your cookies keep their original unbaked shape. Just because the recipe calls for a flour that is all-purpose does not mean you can substitute any type of flour and get the same results. Pour into dry ingredients and mix everything together until completely combined. Try these tips to get soft, warm, and moist cookies every time. I've used instant pudding mix in cakes but not cook and serve. I never use parchment paper. Answer: Without the actual recipe, I'm not going to be able to give specifics, but I can give some ideas on why the cookies might have come out hard. This is wonderful and helpful! Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus an acidic ingredient (cream of tartar). Answer: I have heard of this, however I have not tried it. Assuming your flour has been kept in an airtight container it should still be good. This means depending on the type of cookie you are making, they can stay puffed up if you don't flatten them slightly yourself. Substitute 2/3 cup granulated sugar for the brown sugar. I love using margarine, keeps the cookies from flattening and all around turns out a better cookie then using butter. 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