Peanut Flour Chocolate Chip Cookies - Divalicious Recipes (2024)

FAQs

What is the secret to making cookies soft and chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Too much flour can result in cookies that look like scoops of ice cream. Packing the flour — tapping the measuring cup on the counter or pushing the powder down with a spoon — will result in using too much.

If you want a thinner cookie, leave a tablespoon or two of flour out. If you want thicker cookies add a tablespoon or so of extra flour. If you want cookies that are a bit crispy around the edge and soft and chewy in the middle, use insulated cookie sheets and increase baking time.

What happens when you add extra flour to cookie dough. If your cookies are coming out looking flatter than you'd like, a little extra flour goes a long way. As Baking Kneads explains, flour not only prevents cookies from spreading too much, but it also gives them height.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

Adding too little flour can cause cookies to be flat, greasy, and 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. Baking soda helps cookies spread outward and upward while cooking.

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.

What happens if you put too many eggs in cookies? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Baking Powder. The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

Water in the butter will aid in leavening the cookie during baking and any remaining water after baking will contribute to moistness in the cookie's texture. The higher butter cookie has slightly more spread than the low butter and control. The biggest difference is in the flavor and mouthfeel of the cookie.

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

For chewier cookies and bars, we melt our butter instead of following the usual procedure of creaming softened butter with sugar. This simple switch frees up the water content of the butter so that it can freely interact with the flour in the dough or batter.