- Ingredients
- Flour:
- All-Purpose: Balanced structure, thicker cookies.
- Cake: Lighter, softer texture.
- Bread: Chewier, more structured.
- Sugars:
- Granulated: Crispier, more spreading.
- Brown: Moist, chewy, less spreading.
- Fats:
- Butter: Rich, crisp edges, soft center.
- Shortening: Tender, consistent shape.
- Oil: Softer, cake-like texture.
- Leavening Agents:
- Baking Powder: Lighter, cakier.
- Baking Soda: Chewier, more spreading.
- Eggs:
- Whole: Balanced moisture and structure.
- Whites: Lighter, airier.
- Yolks: Richer, softer.
- Dough Consistency and Preparation
- Chilling Dough: Thicker cookies with less spreading.
- Room Temperature Dough: Thinner, crispier cookies.
- Baking Temperature and Time
- Oven Temperature: Higher temps create crispier cookies; lower temps result in softer ones.
- Baking Time: Shorter time yields soft and chewy cookies; longer time makes them crispier with defined edges.
- Add-Ins and Mix-Ins
- Chocolate Chips: Size and type affect melting and distribution.
- Nuts: Add crunch and density.
These factors work together to create the wide variety of cookie textures and shapes we love.
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