What makes biscuits crisp

To keep cookies from spreading as much, resulting in a thicker, chewier cookie, chill the dough before baking. This is a good technique to use on butter cookie dough recipes when you're looking for a thicker, gooier, but not necessarily cakey cookie.

Baking a cookie for longer will also result in a crispier cookie. Let the cookies bake until the edges start to brown and the cookie is baked all the way through, but don't allow them to burn.

Bake less for a chewier cookie. Note that raw cookie dough carries the same health risks as eating raw eggs , so don't underbake your cookies too much. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Thirty minutes later, your dough will be chilled and your oven fully preheated.

And while we're on the subject — use an in-oven thermometer. The preheating times on ovens are notoriously inaccurate. Only an in-oven thermometer will tell you, for sure, whether your oven's up to temperature and ready to bake. In addition, all ovens bake slightly differently. The baking times I give here work for my oven, and yield cookies that I taste as crunchy, crisp, or chewy.

To nail down your own baking times, bake just 3 or 4 cookies to start. Let them cool sufficiently for you to see if they're the texture you're after. Yes, this seems wasteful, letting your hot oven sit empty while cookies are cooling enough to assess their texture. But how much more wasteful is it to make an entire batch of cookies and then, 20 minutes after they're out of the oven, you decide they're not the texture you were looking for?

Cookies baked on parchment won't spread as much; and their bottoms won't brown or potentially burn as quickly. We've arrived at the end of our chocolate chip cookie journey. And I can hear many of you saying, "Yes, but my chocolate chip cookie recipe uses butter and brown sugar and makes the perfect crunchy chocolate chip cookie!

I have no doubt you can make crisp cookies with butter and brown sugar, and soft cookies with vegetable shortening and white sugar. If you already have your own "perfect" chocolate chip cookie recipe — stick with it! Like so many good things in life, there's more than one way to skin a cat — or bake a chocolate chip cookie. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food!

I like this article. I want to understand the science of these, not just a recipe. I just wish recipes would state Grams in metric terms, instead of cups or teaspoons as those are vague. I will not use shortening though, I don't think I its a good thing Hi Ollie, you'll notice we've added gram weights as well as volume measurements to all our recipes, so we totally agree!

Hi Barbara. The vinegar is to help the cookies rise by reacting with the baking soda, which also ensures that you don't end up with any residual bitter baking soda flavor in your cookies. Happy baking!

Hello, too much editorial copy not enough actual recipes. It would be nice to have a title "soft chocolate chip" followed by their recipe and another "crispy chocolate chip"followed by that recipe.

Most people don't care about the chemistry. They just want a recipe that works. A lot of bloggers do this. There must be a formula that you follow. Look at most famous cooking books, you open to the recipe. Explanation is brief. I couldn't find your recipe for a soft cookie after reading for a very long time. Hi Sam, thanks for your suggestions! Some bakers do enjoy delving into the science and learning to tweak a recipe to achieve their desired result, but you're totally right, this approach is not for everyone.

Here's our recipe for Soft Chocolate Chip Cookies , if you'd like to give it a try. I disagree. The reason I keep coming back to KAF for recipes is precisely for articles like this. This recipe for Chocolate Tahini Cookies uses both tahini and applesauce.

Depending on the recipe, you can replace half the fat with flax or chia seeds , or all of it. Forget the eggs. There are so many ways to replace them. Eggs can be replaced by silken tofu, non-dairy yogurt, or vegan mayonnaise. Eggs can also be replaced with flaxseeds or chia seeds. For leavening purposes, baking powder will add lightness to your recipes. If you only need to replace the egg whites, try using agar powder or aquafaba , which is just canned chickpea brine.

Of course, there are also commercial egg replacers that you can buy. You also want to minimize ingredients that are wet or hold moisture. If the liquids evaporate more, the cookies will be crispier.

Flour: Flours that contain more protein create browner, crispier cookies. All-purpose flour and whole-wheat flour are high in protein. Gluten-free flours, especially the heavier grain flours, usually have more protein. These might include millet, quinoa, and buckwheat flours, nut flours and meals, bean and legume flours, and cornmeal.

This recipe for Pomegranate Peanut Flour Cookies with Chocolate Drizzle uses ground peanuts to create a meal-like flour. Fat: When it comes to fat, high protein, and low melting temperatures allow cookies to spread more, resulting in crispier cookies.

When you use butter, including vegan butter , you want it to be softened but not melted. When softened butter is mixed with sugar, it creates air bubbles. Those air bubbles are then filled with carbon dioxide from the baking soda and as a result, you get crispy cookies.

Sugar: White sugar leads to crispier cookies than brown sugar or other sweeteners do. Eggs: Cookies without eggs are usually flatter and crispier since eggs act as leavening agents.

For our purposes, that means that agar-agar or aquafaba, which act as egg white replacements, can lead to crispy cookies. These Fugetaboutit Cookies use aquafaba and cream of tartar for delicious, crunchy cookies.

Baking cookies for a few extra minutes will also lead to crispier cookies because they have more time to spread out before they firm up.