Many prefer the taste and texture of a crispy cookie to that of a chewy flaky one. With the right ingredients, and the proper cooking technique, it is possible to bake a cookie that will snap off in your mouth instead of melt in it. Prep your oven, and mouth, for some crunchy cookies.
Adapting Recipes for Making Crispier Cookies
Reduce ingredients that hold moisture. Flour, eggs and brown sugar all hold on to moisture, leading to fluffy moist cookies. If you are look for a crispier treat, try using less of these three ingredients.
Use all-purpose flour. All-purpose flour has a higher protein content compared to other flours. Extra protein helps create a browner appearance and crispier texture.
Bake the cookies for longer at a lower temperature. This will allow the cookies time to spread before they firm. It will also help dry out your cookies as well.
Use butter. Compared to shortening or oil, butter has a lower melting temperature. This will allow your cookies to spread more during baking. Butter also has protein in it, which helps with browning and crisping.
Try white sugar or corn syrup. Avoid using brown sugar, which holds on to moisture, and instead use a processed sugar. This will lead to a drier and crispier cookie.
Skip the eggs. Eggs hold a lot of moisture and, when cooked, they release lots of steam. This steam acts as a leavening agent, making cookies moist and fluffy. You will get a flatter, thinner and crispier cookie without eggs.
- You can substitute applesauce instead of an egg, but applesauce also has a lot of moisture in it.
- You could also try out vegetable oil.