Chocolate chip cookies chewy vs. crispy
How do you like your chocolate chip cookies? Do you like them thin and crispy or thick and chewy? There are certain factors that will contribute to the texture of your cookies.
You can interchange white sugar and brown sugar in most recipes. The white sugar will give you a crispier cookie where as the brown sugar, since it contains molasses will give you a moister cookie.
If brown sugar becomes hard, place a piece of bread in the container overnight and it will soften again. The sugar will draw moisture from the bread!
As sugar caramelizes as the cookies bake, it will help give you cookies a brown color.
The more sugar you use in your recipe, the more the cookie will spread as it bakes.
For the most part if a recipe calls for flour you can use all-purpose flour. Usually if another type of flour is called for it will specifically state for you to use that type of flour, such as: cake flour.
Pastry flour is lower in proteins and will make your cookies more crumbly.
Bread flour will make your cookies chewier.
Butter / Shortening
For chewy chocolate chip cookies: Use brown sugar , bread flour and butter.
For crispy chocolate chip cookies: Use all purpose flour, white sugar and shortening.
Chocolate Chip Mint Cookies
2 ½ cups flour
1 tsp baking soda
¾ cup margarine, melted
1 ½ cups brown sugar
2 tsp vanilla
½ cup chocolate chips
½ cup, Hickory Farms melt away mints
Preheat oven to 350*.
Line 2 cookies sheets with no-stick foil.
In a bowl combine margarine and sugar. Mix.
Stir in egg and vanilla. Mix.
Add flour and baking soda.
Stir in chips.
Drop cookies onto prepared sheets, about 1 tablespoon each. Place them about 2 inches apart, as these do spread a bit.
Bake for 9-11 minutes.
Dough will be sticky.