I really like the taste of chocolate chip cookies, but I’m not happy with their texture. I want them to be completely crispy and flat while spreading out. Can you help me adjust the proportions of ingredients in my go-to recipe?
1 cup butter
1.25 cups white sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
3 tsps baking powder
1 cup chocolate chips
15 minutes at 350°F
Here’s a good explanation that should help you out.
Also, the Food Network has a guide on the chemistry of cookies.
Try this method for getting them to spread and be crispy: Pan-Banging Chocolate Chip Cookies (The Original Recipe)
Vic said:
I like my chocolate chip cookies crispy too I flatten mine slightly and bake for 20 to 25 minutes
When I try to flatten and bake them longer they end up with a strange burnt caramel flavor
Baking powder will make them rise. You’ll want to use baking soda instead, I think You’ll also need to increase the sugar I was trying to create cookies like that not too long ago and was somewhat successful. I would have adjusted them more, but then my situation changed. I’ll link my post later.
In the meantime, here’s a great resource for changing a chocolate chip cookie recipe.
Vic said:
Just want to make sure I’m not confused Are you looking to have them spread out evenly? Like not piled on top of each other? Or am I not getting the question right
Sorry I wasn’t clear. Maybe it got lost in translation. When people bake cookies, they often shape them into little balls on the baking sheet, but as they bake, they melt and spread out flat. That’s what I meant. I want them to do that while still being crispy after baking