How To Make Chocolate Chip Cookies (Part 2)
May 14, 2008 by Kayla
Now for all of you who have a soft spot in your heart for that perfectly crispy cookiethis article is for you… how to make a chocolate chip cookie.
In order to make a good crunchy and crispy cookie you basically just do the opposite of what you do to make a soft and chewy cookie, which was discussed in my last article, How To Make Chocolate Chip Cookies (Part 1).
For a crispier and crunchier cookie all you need to do is find a recipe that has a lower number of ingredients that retain moisture (like flour, brown sugar and eggs). This way, the moisture can evaporate easier producing a crispy cookie with a bit of a crunch!
With a recipe that has less moisture-holding ingredients, the fat content will be higher. When the added fat heats up it melts fairly fast, making the cookie spread more than a chewy cookie so your cookie is bound to be on the crunchy side!
Also use ingredients that are at room-temperature (or at least not ice cold). It is fine to have eggs at room-temperature for baking but if your recipe calls for milk, you might want to keep that slightly chilled.
Another tip is to use more granulated (white) sugar than brown. Finally, for a crispy cookie, bake it longer at a lower temperature, and the cookies will have time to spread and crisp up.
Now these are only a couple of the tips for your perfect cookie.
Have you asked yourself, How to make a chocolate chip cookie? Dont you want your chocolate chip cookie to be the best it can be? Arent there other factors that you wish you could change in your cookie? Is it too cake-like when it should be chewy? Do your chocolate chip cookies spread too much? Is your recipe delivering chewy chocolate chip cookies one time and crunchy cookies the next time?
How can you fix these things! Arent you longing to know more about how to make a chocolate chip cookie?
Well, keep reading and youll find out more helpful hints in my sequel article, How To Make Chocolate Chip Cookies III
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