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Chocolate chip cookies
How do you like your chocolate chip cookies? Do you like them thin and crispy or thick and chewy? There are certain factors that will contribute to the texture of your cookies.
Sugar
You can interchange white sugar and brown sugar in most recipes. The white sugar will give you a crispier cookie where as the brown sugar, since it contains molasses will give you a moister cookie.
If brown sugar becomes hard, place a piece of bread in the container overnight and it will soften again. The sugar will draw moisture from the bread!
As sugar caramelizes as the cookies bake, it will help give you cookies a brown color.
The more sugar you use in your recipe, the more the cookie will spread as it bakes.
Flour
For the most part if a recipe calls for flour you can use all-purpose flour. Usually if another type of flour is called for it will specifically state for you to use that type of flour, such as: cake flour.
Pastry flour is lower in proteins and will make your cookies more crumbly.
Bread flour will make your cookies chewier.
Butter / Shortening
Butter ads flavor to your cookies. Butter and margarine will cause cookies to spread more than shortening. Butter or margarine will give you a moister cookie where shortening will help give your cookies more of a crisp.
To learn about the different types of chocolates, click here: Chocolate facts
Quick tips:
For chewy chocolate chip cookies: Use brown sugar , bread flour and butter.
For crispy chocolate chip cookies: Use all purpose flour, white sugar and shortening.
Photo taken from yahoo.com.
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