How does the amount of flour affect cookies?
Flour. Depending on its ratio to other ingredients in the dough, flour makes cookies chewy or crisp or crumbly. In fluid-batter cookies like brownies, a lower proportion of flour to the amount of liquid or egg results in a cakey or chewy texture.
How are cookies affected when more flour versus less flour is used?
Higher protein flours absorb more liquid, so cookies will spread slightly less than those made from the same recipe with lower protein flours. If your recipe uses cake flour and an egg, however, youll get less spread because the acidic flour makes the egg set fast. Protein levels also affect a cookies height.
What is the best type of flour for cookies?
Flour. Most cookie recipes call for all-purpose or pastry flour. If you use bread flour with its high gluten protein content, or cake flour, which is high in starch, youll end up with cookies that tend to spread less when you bake them.
Why do my chocolate chip cookies go flat?
For most cookies, theres enough fat in the dough to keep them from sticking to your baking sheets—no greasing required. If you grease the pans unnecessarily, the dough will flatten too much as it bakes. Related, reusing baking sheets for multiple batches of cookies can be another cause of flat cookies.
What is the secret to keeping cookies soft?
Store the cookies with bread When you pack up those cookies in a container or storage bag, toss in half a slice of any kind of bread before you seal them up. Basically, the cookies will absorb moisture from the bread, which keeps them nice and soft.
Should I use bleached or unbleached flour for cookies?
Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts. Meanwhile, unbleached flour is better suited for puff pastries, eclairs, yeast breads, and popovers.
Does oil make cookies chewy?
Cooks Illustrated recently published a cookie recipe that includes butter and oil, saying that the oil component makes for a chewy cookie. it has to do with the chemistry (of course) of various fats.