What are two factors that affect the consistency of a cookie as it bakes?

A low temperature and longer baking time yields crisper, thinner cookies; a higher temperature and shorter baking time makes softer, thicker cookies.

The texture of baked goods in particular can be altered by adjusting variables like sugar ingredient ratios and baking times. To examine their effect on cookie chewiness, sugar ingredient ratio and baking time were varied in two sets of cookie batches.

Why do my cookies have a cake consistency?

Chocolate chip cookies are too cakey or dry, or both. The most common cause is using a different flour than usual, such as cake flour, and measuring flour with too heavy a hand. Using larger eggs than called for can make cookies cakey, as will the addition of milk or more milk or other liquids than specified.

What consistency should my cookies be?

Butter makes cookies spread if the dough is too soft before baking. Not having the butter at the right consistency when making the dough. The dough should be soft enough to allow you to poke an indentation with your finger, but the indentation shouldn’t stay.

IT IS INTERESTING:  Should you put a bandaid on a boil?

How do you get the desired texture of cookies in terms of how it is baked?

How can I get the cookie texture I want?

  1. If you want chewy cookies, add melted butter. …
  2. If you want thin, candy-like cookies, add more sugar. …
  3. If you want cakey cookies, add more eggs. …
  4. If you want an open, coarse crumb and craggy top, add baking soda. …
  5. If you want a fine, tight crumb and smooth top, add baking powder.

What does adding an extra egg to cookies do?

Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness. Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie.

How do you make cookies softer instead of crunchy?

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

What do I do if my cookies are too flat?


  1. Decrease the amount of butter and sugar.
  2. Use shortening instead of butter, or a combination of the two if you don’t want to sacrifice that buttery flavor.
  3. Add an egg to the dough.
  4. Use cake flour or pastry flour.

How do I fix runny cookies?

This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix. Soft – Dough that’s “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix.

IT IS INTERESTING:  How do you know when boerewors is cooked?

How long should you bake cookies at 350?

Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)

Is baking soda or baking powder better for cookies?

What we learned: Leavening agents determine the spread, rise, and cakiness of cookies. … Unless you want cakey cookies, avoid using baking powder: The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder.

Let's eat?