Why Did My Chocolate Chip Cookies Come Out Cakey
- July 19, 2022
There is no doubt in my mind that Chocolate Chip Cookies are the ultimate classic baked good and comfort food.And in my early baking years I set out on a mission to develop the most perfect chocolate chip cookie recipe ever.But this led to the question: What is my idea of the perfect chocolate chip cookie?A thick, chewy on the inside crunchy on the outside cookie that has hints of caramel and salt with dark chocolate chips and toasted pecans.Let’s start at the beginning with the Nestle Toll House Cookie Recipe.Chewy in the middle, slightly crispy on the edges, with a fairly one note flavor profile.Each ingredient of this recipe can be altered to change the final product based your own preferences.If you want cakier cookies increase the amount of flour to 2 1/2 cups.You can find this in the grocery store or create your own by grinding old fashioned oats in a blender to a fine crumb.If you want flatter cookies, eliminate the baking soda from the recipe.I usually increase it to 1 1/4 tsp and use Morton kosher salt for a more coarse flake.If you are wanting a nice chew to your cookies and have decided to opt for the bread flour, melt the butter.The water from the melted butter will mix with the flour to create more gluten.to your cookies and have decided to opt for the bread flour, melt the butter.If you want a flatter cookie, eliminate 1 egg and cut back the flour to 2 cups .add another egg white because it helps to dry out baked goods.If you prefer a moist and chewy cookie, eliminate one egg white and add 2 TBSP of milk.Or maybe you even want white chocolate chips or a combo of different kinds!If you want really soft cookies , pull them from the oven with the middles still look underdone.Always bake your cookies in small batches to produce even browning.Make sure you are using the spoon and level method of measuring your flour so you don’t end up with too much in your cookie dough!Using the rules as stated above I have made various cookie recipes over the years with a variety of textures.Below you will find my recipe for Perfect Thin & Chewy Chocolate Chip Cookies. .
If your cookies have baked differently to how you expected, it could be due to many things, but it’s likely either because your method was off or there was something wrong with the recipe you were using.Try multiple different recipes and if you’re still having the same issue, it’s time to take a closer look into what else you might be doing wrong.Unfortunately, it’s not always easy to figure out what you’ve done to cause your cookies to have a cakey texture.You may have spent too long beating the butter and sugar together, which will incorporate too much air and result in a cakey texture.Baking is a science, so it’s smart to measure ingredients by weight for consistent results.Eggs are used as a leavening agent in many recipes, so if you’re adding too much, this can have an adverse effect on your cookies by making them rise up and become cakey rather than spreading out.Many people don’t know the difference between the two and often consider them to be the same, but this seemingly small mistake can have a big impact on the finished result.Using baking powder instead will result in cookies that rise without spreading out very far, which creates a cakey texture.Using an electric mixer will significantly increase the chances of you overbeating them, so it’s smarter to use your hand to manually whisk them.There’s no doubt that it’s more difficult to beat them together by hand, but you’re going to incorporate less air and have better cookies, so I say that it’s worth it.There’s so much room for error with volume measurements, so it’s worth scrapping those cups and getting a kitchen scale.You’ll be able to make the exact same cookies every time providing that you’re using the same oven, temperature, and baking tray.Volume is acceptable when measuring very small amounts of something, such as vanilla extract, salt, or baking soda.These ingredients are added in such small amounts that the tiny variations you’ll get with tablespoons and teaspoons will be negligible.Always make sure that you’re using the correct leavening agent or you’ll end up regretting it.To help you avoid uneccsary mistakes, here are a few tips to remember whenever you’re making cookies.If you get the wrong quantity of an ingredient, the dough could be too wet, dry, or just not bake properly. .
How to Make Cookies Less Cakey: 9 Easy Fixes
Leave this field blank First Name E-Mail I consent to receive this recipe book and other e-mails from Into the Cookie Jar.That cake-like texture that you might accidentally find in your cookies is caused by a combination of ingredients, measurements, and methods.Cakey cookies can be caused by dough that has too much flour, is overbeaten, has too much baking powder, or has too many eggs.Some of these tips for fixing cookies that are cakey are no extra effort at all, like simply skipping a step or decreasing an ingredient.Others require a little extra work, like melting the butter or dropping the pan on the counter (yes, on purpose, we’ll be there).Ultimately, try a combination of these things, preferably 1 or 2 at a time, until you get your cookies less cakey and more dense.Do not try them all at once, as you won’t know which technique worked for your baking in particular, and you may end up with a much denser cookie than you wanted, thus defeating the purpose and swinging too far in the other direction!This often creates a puffier cookie that doesn’t spread as much in the oven, and is overall a good baking tip.However, if you’re making a recipe and it’s coming out too cakey, go ahead and use our permission to not chill the dough.This should make the cookie a bit flatter and more dense, as the butter will melt faster, which can help control the cake-like texture.Take out about 1/4 cup flour from the recipe and do a test bake with a couple of cookies.If your recipe already has baking soda and it still turns out cakey, go ahead and add about 1/4 teaspoon extra to see if that helps (in addition to a few of the other techniques).Decrease by 1/4th teaspoon baking powder at a time and do some test batches before coming up with your new perfect recipe.This method of fixing cakey cookies is fantastic as it doesn’t require any changing of ingredients and can be done in just a few seconds after baking.But if you want that denser, buttery, melt-in-your-mouth kind of taste, swap shortening in your cookies for the same amount of butter. .
Chewy Chocolate Chip Cookies Recipe
In order to make these fantastic chewy chocolate chip cookies you will need:.Butter gives the cookies texture, and flavor, and helps with the structure.Butter gives the cookies texture, and flavor, and helps with the structure.– The brown sugar contains molasses which helps add moisture to the cookie.White granulated sugar – is an essential ingredient for making the perfect cookie.– The eggs will add structure to the cookies as well as a bit of leavening and essential moisture.Step 2: How to make soft chewy chocolate chip cookies.TIP: If your butter is not quite soft enough, go ahead and put it in the microwave for 10 to 15 seconds or place it in the oven for a little bit.Next, add the eggs and vanilla extract to the chewy chocolate chip cookie dough and mix until combined.In a separate medium bowl whisk or sift together the flour, salt, and baking soda.Before adding the last bit of flour, add your chocolate chips, the star of the dish.Step 3: Bake those soft chewy chocolate chip cookies.When I was a young kid and would make cookies with my mom, cleaning the beaters was my favorite part, because she always gave me a taste.I don’t recommend eating raw cookie dough, even though I did all the time as a kid and still do on occasion, haha.If you run into an issue with them spreading really thin and flat, try chilling the dough first, it should help.Now take a spoon or small cup or ice cream scoop, and get about 2 tablespoons worth of dough, depending on the size of the cookie that you want, and then place on your cookie sheet lined with parchment paper or an Artisan Mat (Silicone Baking Mat).I absolutely love my baking mats, it lasts a super long time, is very easy to clean, and helps to prevent the cookies from burning on the bottom.For soft chewy chocolate chip cookies bake them for a little less time than you think.Once the cookies come out of the oven, you will notice a little browning around the edges and a bit on the tops.How long do soft chewy chocolate chip cookies last?If stored in an airtight container or zip lock bag, the cookies will last a few weeks at room temperature.Why did my chewy chocolate chip cookies turn out cakey?Don’t add a heaping teaspoon of baking soda, make sure it is only 1 tsp.Why did my chewy chocolate chip cookies turn out flat?The most common reason for chocolate chip cookies going flat is the butter was melted or much too soft.Also, avoid putting the cookie dough on a warm or hot cooking sheet.Then if needed you can adjust the chewy chocolate chip cookie dough.You can try adding a tablespoon or two of molasses along with the white granulated sugar if you have it, and that will help.This recipe for soft chewy chocolate chip cookies is amazing.1/2 cup chopped walnuts or pecans, optional Instructions Preheat the oven to 350 degrees F. (177 C).Now add the vanilla extract and the eggs and mix until combined, then scrape the bowl again.In a separate bowl whisk together the flour, baking soda, and salt.Then we add the flour about a third to a fourth of it at a time to the dough, mixing in between, and scraping the sides as needed.Take two spoons or ice cream scoop, and get about 2 tablespoons worth of dough, depending on the size of the cookie that you want, and then place on your cookie sheet lined with parchment paper or a silicone baking mat.Watch this video on YouTube Notes These values are based on 24 larger cookies. .
To get here, you can leave it out on the counter while you preheat your oven (or about 20 minutes) You can also microwave it for 5-10 seconds.This will lead to the butter melting quickly in the oven and spreading your cookies too thin.Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance.Using melted butter is acceptable, but not suggested as a regular method. .
Fixing Flat Cookies and Other Cookie Fails Dish
Chewy Sugar Cookies Photo by Melissa Goff.Use shortening instead of butter or a combination of the two if you don't want to sacrifice that buttery flavor.Using the wrong size egg could also add extra liquid, resulting in too much spreading.Use parchment paper to prevent your cookie sheets from becoming greasy in between batches.That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies.According to the science geeks at Serious Eats—we love you!—baking powder yields a cakier cookie than baking soda.But if you use baking soda instead, your recipe needs acid (like in buttermilk or brown sugar) to activate it.If your recipe calls for all white sugar and you want a fudgier result, try swapping out some of the white sugar for brown (go for half and half and adjust from there).Leave them on the sheet for about 5 minutes to set completely, then remove them to cool on a rack.A greater fat ratio (butter, margarine, shortening, etc.).Start by adding just a ¼ cup additional to your recipe.Melting the butter before adding it to the sugar will also up the chew factor.Try using an all-purpose flour; its higher protein content results in a crispier cookie. .
How Do You Make Cookies Less Cakey?
If you click one of these links and make a purchase, I may earn a commission at no additional cost to you.With that being said, when you realize that you are making cookies with the wrong texture, but it keeps happening, this may be a sign that there is something off about your ingredients.After all, it is the number and type of ingredients that you include in your cookies that ultimately dictates the texture.To better achieve that end result, you should have an idea of what is needed to make your cookies reach that goal.Crispy cookies tend to be very thin and fairly brittle, meaning that they can easily snap rather than bend and break.Chewy cookies are the opposite, as they tend to be somewhat malleable and bendable before they split into two pieces.To make cookies thinner and crispier, you will usually want to aim for more granulated sugar and butter.However, if you are able to notice beforehand, there are a couple things that you can do to try and salvage your recipe, turning it into something that resembles a cookie more than a cake.If you prefer your cookies to be dense, you may want to consider leaving out the milk altogether, or using very minimal amounts of it. .
Easy Chocolate Chip Cookie Recipe
This chocolate chip cookie recipe was first published on March 24, 2020 when things in the world were strange and uncertain.One of my primary goals in creating this recipe was finding a great cookie that used only all-purpose flour, which most of us always have in our pantry.Baking Soda - These provide the dough with just a bit of lift, giving the cookies that soft and tender texture.Those two sugars work together to give the cookies the balance of crisp edges and soft centers.(If you only have table salt, reduce the amount listed in the recipe by half to avoid your cookies being too salty.).At our house, we also all love a light sprinkle of flaked sea salt (I use Maldon ) on top of the warm cookies.It’s totally optional but gives the cookies a hint of extra salt and a tiny bit of crunch.Eggs and Pure Vanilla Extract - You can’t have great chocolate chip cookies without these two things.Egg yolks are essential to giving cookies that familiar chewy texture.Egg yolks are essential to giving cookies that familiar chewy texture.Carefully measure dry ingredients - flour, baking soda, and salt.(Use a kitchen scale for the flour if you have one or gently scoop it out of the bag into a measuring cup so that it doesn't compress.).Use a heaping tablespoon to measure out the cookie dough onto a greased or parchment paper-topped baking sheet.If you are following the recipe exactly and keep getting cakey cookies, it may be simply be an issue with the brand of flour you are using.I tested these cookies with Gold Medal Unbleached All Purpose Flour and find it gives the best, most consistent results.If you are following the recipe exactly and keep getting cakey cookies, it may be simply be an issue with the brand of flour you are using.Double check that you are using standard "large" size eggs and be sure to stop mixing them as soon as they are evenly combined with the butter-sugar mixture.Double check that you are using standard "large" size eggs and be sure to stop mixing them as soon as they are evenly combined with the butter-sugar mixture.Baking these cookies for the right amount of time is key to their chewy + crispy texture.As they cool, the cookies will continue to firm up and the surface will turn golden brown.50 years of searching and I've finally found THE chocolate chip cookie recipe.To make your chocolate chip cookies look extra polished (you know there are few things that Instagram loves as much as a beautiful cookie shot), just press a few chocolate chips into the tops of the dough balls right before they bake.Print Recipe 4.28 from 461 votes Crispy and Chewy Chocolate Chip Cookies These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers.2 sticks (1 cup) Unsalted Butter, softened to room temperature (see note).Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.(This step is important as the cold dough is key to the soft centers of the cookies.).Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these “heaping” tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough.Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 9 to 12 minutes.When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).Try switching to Golden Medal Unbleached and use a kitchen scale to weigh your flour.Kitchen scale - To get that crispy / chewy texture, it's a really good idea to measure your flour and sugars by weight.Softened Butter - This tends to feel like the most finicky step of making chocolate chip cookies, but it’s important.The butter should be soft enough that you can easily make an indent with your finger but should still be cool to the touch.You want it to hold its shape a bit as you combine it with the sugars and then soften to a fluffy texture after the full 3 minutes of beating.To Freeze: Cookie dough can be formed into balls and frozen on a sheet pan. .