From chewy and soft to cakey and moist or even buttery and creamy, there are tons of ways you can have your cookies. But when baking at home, do you end up with results different from what you may have wanted?
Ever happened that you were going for cakey but ended with crispy? Well, making cookies isn’t as easy as it seems. From a slight change in the temperature to the mixing technique, cookies are easy to get wrong.
This is why in this article, I am going to give you some tips and tricks to get them just as you want every time.
Tip 1: The first and foremost thing you need to get right is the baking sheet. If you use the thin aluminum foil at home your cookies are most likely to be burnt at the bottom since it will cook faster. This is why I recommend using a heavy aluminum sheet.
But even better than aluminum sheets is parchment paper. That is because these do not need to be greased. Your cookies will come right off once they are baked which makes clean-up easy peasy.
More importantly, they have the right amount of thickness which means your cookies bake all-around without losing their shape. You will also be able to get them onto the cooling rack faster thus preventing them from overcooking.
Tip 2: Once you put the cookies into the oven your oven temperature is key. Usually, I bake my cookies at about 175-degrees but not all ovens are the same. You need to watch your cookies like a hawk and manage the temperature accordingly. Bake them for a lesser time and they will come out chewy, bake them longer and you will have some crispy snacks to go with evening tea.
Tip 3: Any baker knows that you are either going to be using baking powder or baking soda for leavening. For cookies, baking soda would be ideal. That is because neutralizes the acidity in the dough. This, in turn, gives the cookies the golden brown color that makes them seem so tempting.
Tip 4: Don’t forget to throw in a pinch of salt into your cookie batter. Missing out on this means the flavor of your cookies will be flat as salt helps enhance the flavor of the other ingredients.
Tip 5: If you want your cookies to be chewy you need to mix the dough well. That is because when you mix the gluten in the dough is released. This gives the cookies its chewy consistency. But avoid overmixing as it can give the cookies stone-like toughness especially if your dough has lesser fat in it. That is because of fat stop gluten production and thus keeps the cookies softer.
Tip 6: When you place the dough on the parchment paper give the cookies some breathing space. This should be anything between 2-4 inches in every direction so the cookies to do not end mixing with each other as they fluff. You want them to have the perfect round shape, right?