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darkedeneurope.com / Alexandra Cristina Nakamura
If your cookies come out flat on top, with a cake-like texture, you've added too many eggs. In this case, my mom và I added two extra eggs. Adding extra eggs is not a common issue, but we were curious. The results looked presentable, though the chocolate chips were lost a bit in the dough. Biting into the cookie, however, we could tell a big difference. Yuck. They were gummy và lost much of their sweetness.
Saving cookies from too many eggs isn't as straightforward as saving it from too much or too little flour. It takes a little finagling. địa chỉ some flour and maybe a little bit more sugar.
What my mom and I ended up doing was going with the egg-induced texture lớn create something entirely different. We added more flour, more sugar, chopped nuts, & baked the dough in a greased 9"x12" pan. Voilà, blondies!
darkedeneurope.com / Alexandra Cristina Nakamura
I wouldn't dare presume khổng lồ define the perfect cookie. It's different for every person. I personally like them the way my mom makes them, chewy in the middle & crispy on the edges, a little flat but not brittle. They hold up well when sealed in an airtight container and freeze beautifully. These are made by following the recipe above, only the butter is perhaps a little softer than called for.
Some folks want their cookies khổng lồ be a bit fluffier, a tad taller. In that case, adding a sprinkling of extra flour and chilling the dough can help achieve that goal.
If you like chewy cookies, chill the dough before forming into balls và baking, them remove from oven just before they look completely done. (The tops should not be wet.) One person I know swears by sticking the entire baking sheet into the freezer immediately lớn stop any baking from residual pan heat, but you can also just transfer them to a wire rack to start cooling right away.
The Role of Each Ingredient
As a bonus, I did a little research lớn find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel lượt thích experimenting.
Flour adds fluff & texture lớn the cookies. Adding too little flour can cause cookies lớn be flat, greasy, và crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.
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Baking soda helps cookies spread outward & upward while cooking. Adding too little can cause flat, lumpy cookies. Adding too much can lend a bitter taste to the cookies.
Salt enhances the flavors & balances the ingredients. Forgetting salt can result in overly sweet cookies. Adding too much salt can result in an awful taste.
Butter is an emulsifier và it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat & greasy. Adding too little butter can cause the cookies to lớn be tough & crumbly. You should use unsalted butter lớn control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly.
Sugar sweetens the cookies và makes them an enticing golden brown. Adding too little sugar can affect the taste và texture of cookies. Adding too much can cause them to lớn be brittle. Take your time creaming the sugar and butter together at the beginning. Many bakers underestimate the amount of time required khổng lồ blend the two ingredients thoroughly, as this is rarely specified in a recipe, & it has a significant effect on the kết thúc result. Aim for 2 minutes khổng lồ start.
Brown sugar adds a beautiful màu sắc as well as a more complex flavor. They'll also make cookies chewier, softer, and thicker than white sugar. Adding too much can result in dark brown cookies. Adding too little results in paler cookies.
Eggs bind the ingredients & make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately & thoroughly. If you run out of eggs while baking & find that you need more, you can địa chỉ cửa hàng 1/4 cup vegetable oil for each egg required. Another vegan substitute is khổng lồ mix 1 tablespoon of ground flaxseed in 3 tbsp water và soak for five minutes until it thickens.
Chocolate chips are the star of the recipe. Adding too many can result in thin, overcooked cookies. Adding too few is just plain sad. Experiment with blending different kinds of chips for variety; butterscotch, salted caramel, trắng chocolate, & milk chocolate are always popular.
For an unexpectedly amusing video clip about the chemical reactions that take place during cookie baking, check out the TedEd video clip below on the chemistry of cookies.
