|Reduce ingredients that hold moisture – Flour, eggs and brown sugar all hold on to moisture, leading to fluffy moist cookies. If you are look for a crispier treat, try using less of these three ingredients.
Use BREAD flour – Bread flour has a higher protein content compared to other flours. Extra protein helps create a browner appearance and crispier texture. (Do not mistake bread flour and bread mix, they are not the same)
Bake the cookies for longer at a lower temperature – This will allow the cookies time to spread before they firm. It will also help dry out your cookies as well. A reduction of 25°C should help
Use butter – Butter has a low melting temperature. This will allow your cookies to spread more during baking. Butter also has protein in it, which helps with browning and crisping.
Use white sugar – Avoid using brown sugar, which holds on to moisture, and instead use a processed sugar. This will lead to a drier and crispier cookie.
Skip the eggs – Eggs hold a lot of moisture and, when cooked, they release lots of steam. This steam acts as a leavening agent, making cookies moist and fluffy. Cookies without eggs are usually flatter and crispier since eggs act as leavening agents. However, it’s the yolks that make cookies chewy, while the whites lead to crunchier cookies.
- You must login to post comments