What makes biscuit crispy

PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! I like this article. I want to understand the science of these, not just a recipe.

I just wish recipes would state Grams in metric terms, instead of cups or teaspoons as those are vague. I will not use shortening though, I don't think I its a good thing Hi Ollie, you'll notice we've added gram weights as well as volume measurements to all our recipes, so we totally agree! Hi Barbara. The vinegar is to help the cookies rise by reacting with the baking soda, which also ensures that you don't end up with any residual bitter baking soda flavor in your cookies. Happy baking! Hello, too much editorial copy not enough actual recipes.

It would be nice to have a title "soft chocolate chip" followed by their recipe and another "crispy chocolate chip"followed by that recipe. Most people don't care about the chemistry. They just want a recipe that works. A lot of bloggers do this. There must be a formula that you follow. Look at most famous cooking books, you open to the recipe.

Explanation is brief. I couldn't find your recipe for a soft cookie after reading for a very long time. Hi Sam, thanks for your suggestions! Some bakers do enjoy delving into the science and learning to tweak a recipe to achieve their desired result, but you're totally right, this approach is not for everyone. Here's our recipe for Soft Chocolate Chip Cookies , if you'd like to give it a try. I disagree. The reason I keep coming back to KAF for recipes is precisely for articles like this.

I want to know why things work and how changing ingredients changes the outcome. Please keep these enjoyable, enlightening blogs coming. I know I'm not alone in saying that many of us become better bakers because of them. Nobody is forced to read them. Sorry, if this question was already asked What temp should the butter be? Out of the fridge or at room temperature? Does it matter? Hi Mary!

It'll depend on what your recipe is calling for but the recipe we used here calls for room temperature butter. This is often the case for cookie recipes since the butter and sugar are usually creamed together. We hope this can help and happy baking! For flawless chocolate chip cookies, bakers brown their butter — but only some of it.

View our privacy policy. Blog Tips and Techniques Cookie chemistry A simple path to chocolate chip cookies with the texture you crave Author. Recipe in this post. Eggs can also be replaced with flaxseeds or chia seeds.

For leavening purposes, baking powder will add lightness to your recipes. If you only need to replace the egg whites, try using agar powder or aquafaba , which is just canned chickpea brine. Of course, there are also commercial egg replacers that you can buy.

You also want to minimize ingredients that are wet or hold moisture. If the liquids evaporate more, the cookies will be crispier. Flour: Flours that contain more protein create browner, crispier cookies.

All-purpose flour and whole-wheat flour are high in protein. Gluten-free flours, especially the heavier grain flours, usually have more protein. These might include millet, quinoa, and buckwheat flours, nut flours and meals, bean and legume flours, and cornmeal. This recipe for Pomegranate Peanut Flour Cookies with Chocolate Drizzle uses ground peanuts to create a meal-like flour.

Fat: When it comes to fat, high protein, and low melting temperatures allow cookies to spread more, resulting in crispier cookies.

When you use butter, including vegan butter , you want it to be softened but not melted. When softened butter is mixed with sugar, it creates air bubbles. Those air bubbles are then filled with carbon dioxide from the baking soda and as a result, you get crispy cookies. Sugar: White sugar leads to crispier cookies than brown sugar or other sweeteners do. Eggs: Cookies without eggs are usually flatter and crispier since eggs act as leavening agents. For our purposes, that means that agar-agar or aquafaba, which act as egg white replacements, can lead to crispy cookies.

These Fugetaboutit Cookies use aquafaba and cream of tartar for delicious, crunchy cookies. Baking cookies for a few extra minutes will also lead to crispier cookies because they have more time to spread out before they firm up. The thinner the cookie, the crispier it will be. Flour: For chewy cookies, choose flours with a lower protein content.

You can also use ingredients like oats, coconut, and grains in place of flour some or all of it that will add chewiness. These Quinoa Chocolate Chip Cookies use both cooked quinoa and oats for a soft, chewy texture. Sugar: Brown sugar is more acidic than white sugar, so it retains more moisture during baking which leads to a softer cookie.

Cookie Dough Fat Bombs. Vegan Chocolate Chip Cookies. Keto Cookies. Healthy Chocolate Chip Cookies. Chickpea Cookie Dough Dip. Deep Dish Cookie Pie. Her favorite food is chocolate, and she believes in eating dessert every single day.

They were really good. Very good point, storing in glass keeps cookies crispier! Katie should change the post to note this. Vegetable oil works well. Texture-wise it should be fine though. Be sure to report back if you try!

Love that there were so few ingredients and they came together in minutes. Thanks for another great recipe! Tried today this recipe and OMG these cookies are what heaven is made of? I made this recipe as instructed but did not yield the same results. I live in a much different climate than Katie however so I wonder if humidity may play a role.

I required at least another tablespoon of milk to even get the dough to come together at all it was sand before , and then pressed the cookie balls down and baked as directed. They were still a bit pillowy and not browned, chewy inside and a slight crunch to the outside when cooled.

Still would make them again. My toddler loved them and helped! I made these with rice flour and coconut sugar and there are not totally crispy, but that is okay. My oven died at the beginning of the pademic.

I made your soft chocolate chip cookies yesterday and these today. Everyone in my family agreed that these were better even though we all liked both. I had always thought that the way to achieve crispy cookies was to add more fat. I guess, according to the recipe notes and comments, that I also did everything wrong. I used spelt flour, coconut sugar, olive oil, and regular sized chocolate chips.

And I added some walnuts. One of the best cookies ever! And pretty low-fat as cookies go. I am not the biggest crispy cookie person, but if I were to snack on cookies like a cracker, this would be perfect! Thank you very much!! After reading the comments I was a bit nervous to make, but gave it a shot anyways. Mine turned out great. I use a gas stove so baking at degrees was not an option. I baked them at and added a few minutes to the cook time.

They were crispy all around except a very small part of the center that was chewy. The chewy-ness went away after about an hour of sitting.

I also used Nutpods Hazelnut creamer for the milk…Gave them a nice nutty flavor. Will I make these again…. Thanks again. Your picture looks so good and I really love the hazelnut creamer idea.

Definitely need to try that now. I did make 2 small changes, I replaced the oil with melted butter and replaced 1 tablespoon white sugar with brown, just for a bit of those flavors. I stored them in a lidded, glass casserole dish and though they lost their crispness, they kept their flavor and remained tasty for nearly a week.

All and all, a great little cookie! Thanks for the recipe! I made the recipe and the cookies were delicious! Did you mixed the dough with your hands? I had to do this to gather all the ingredients and at the end the dough became a little sticky. The final appearance was not the same as yours, mine was more plain at the top.

What can I do to make it more lumpy? I used all purpose flour, white sugar and corn oil. All products from Brazil, that can be a little different from there. But I made then again today and worked! The dough was a little less sticky then yesterday using the same ingredients. Hi, The others ingredients were the same as the original recipe.

The milk measure is two tablespoon or two cups? Thank you. Hello, thank you so much for this recipe. Would love to make mine this weekend. My question is this: all the ingredients listed are dry ingredients. This is my first time trying to make a cookie, would really appreciate a response. Thank you so much. But parchment can be used if you prefer.

Just made these this morning and followed your recipe exactly. My only substitute was Olive Oil instead of vegetable but they are just awesome.

Thank you very much. I am also on a cholesterol watch, so the fact that there are no eggs or butter is great. The cookies turned out great! The only issue that I had was needed more liquid because it was such a sand texture so I added an extra tablespoon of I also used maple syrup instead of vanilla extract and turn out perfect. I made the cookies but it turns out different. I made with three trays from the same dough. The first tray was not crispy at all and I thought I have put it too thick.

The second tray, I made thinner and smaller but its not as crispy as I thought. And the third tray I had to adjust the oven by myself and it is works. Thank you in advance. If they need an extra extra long time, then set to warm, place in oven, then turn oven OFF. Repeat until crisp.

I really want to know a flour replacement choice that without impacting its crispness. Whats the closest replacement? Try flattening them yourself with a spoon, either before or right after baking.

Let me know if that works! Made these because we like a crspy cookie snd they were good out of the oven but then they got super hard like a hockey puck. I put a slice of bread in to see if it would help. So my experience is they are more hard than crispy. The taste of the recipe is wonderful.

Cookies came out crispy and chewy, easy ,simple and small yield recipe. Only commenting what I did hoping to help others with the questions. I had no mini chips, used regular size, I used Almond milk, grapeseed oil, I loosened AP flour prior to measuring, used white sugar. I used gluten free flour, rice bran oil and soy milk in this recipe. Took the crunchiness a bit too far for my liking! Ok- these are so addictive. My husband and I ate the whole batch in one sitting.

The perfect amount of crunch with chewiness….