Cookie Texture
what is your preference? Do you like crunchy or stiff or soft cookies? Or do you like two kinds or all? I personally like all kinds based on mood and cravings. If you are really into baking, it's important to know the fundamentals of the cookie science. Texture is a key characteristic that gives each kind of cookies their own identity. So, by knowing what makes how they are is very useful when following a recipe to get it to a better product. This can also help prevent making mistakes even when you are not looking at a printed paper and following instructions. Especially, if you are planning to bake for commercial purpose. In this cookie basics by baker Nalaka Daundaratne, talk about texture basics, mixing methods and some useful calculations that will be useful. Let’s start by talking about what factors contribute to their texture formation and what to consider when you make your preferred cookies. You can learn what makes cookies soft, chewy, crunchy and the spreading quality of certain doughs while they bake in oven.
Soft Cookies Basics
There are number of key elements that determine what makes your cookies soft in texture. Learn following point about how to make your cookies softer and apply to your baking projects as relevant.
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Increased moisture or fluids in the mixture will help make your cookies softer
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Lower the amount of sugar in the formula
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Relatively, lesser amount of fat also helps
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Do not overbake! So, always follow the recommended times and temperatures when baking. Ideally, know your oven and check if you are not sure before they become stiffer. Ideally, decreased baking time = softies
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More chubby, the better. When they are formed in larger sizes, will turn softer.
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Liquid sugar forms like molasses and honey will hold more moisture within the cookies compared to sugar crystals. So, using alone or with a combination with sugar will improve soft consistency and texture
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Do not let airdry for too long once baked. Once they cool off, store in a sealed container to prevent drying
Crunchy Cookies Science
Factors that make cookies crunchy are the opposites of all what makes them softer.
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Proportionally, using less quantities of fluids in the mixture will yield crispier cookies. Dryer and stiffer the better.
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More sugar content means more crunchier
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Use relatively higher amount of fats
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Bake at higher temps and longer durations compared to softer cookies
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Storing requirements are same if you want to preserve the crispiness. Cover them well and limit exposure to humidity to prevent becoming moist and soft
How to Make Chewy Cookies
Remember, even though these are soft in nature, there are unique differences between soft cookies and chewy ones in their composition and preparation methods. Pay attention to following key requirements when following your recipes of cookies with chewiness.
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By proportion, it is important to use higher amounts of fluids and sugar when forming the batter
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Also, do not use lot of fatty ingredients and limit to lowest as possible
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Utilize a strong flour which would have high protein or gluten content
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Knead your dough well enough to help gluten to pop. Simply, pick a small ball of dough and hand-stretch to see if it can reach to a thin semitransparent film without breaking. If you can to that, it means you are good to go and well done with gluten formation.
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Commonly, these recipes have lower-to-moderate temperatures and relatively short baking times.
Spreading Cookies Tips
Cookies come in all shapes, textures, and sizes and some needs to have the spreading attribute when baking. This is another important subject that most newbies find challenging. So, let’s see what makes your cookie spread and what not.
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These recipes need higher liquid proportions, and the batter is typically softened by using creaming mixing method
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For better spread take coarse sugar instead regular or caster sugar
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Use creaming mixing method for better spreading. Puffier and creamier batter means more air incorporation and it makes it flowy
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Remember, like soft cookies, use lower temperatures when baking
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Use more baking powder or soda which will help to spread
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Ideally, use cake or pastry flour, as stronger kinds tend to give more gluten making the batter stiffer
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Finally, don’t forget to grease your tray well enough. This will prevent your baby cookies sticking on to surface at early stages that might affect spreading process freely.
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