Love your chocolate chip cookies extra crispy, chewy or cakey? The Betty Crocker Test Kitchens has tips on using the ingredients in the Ultimate Chocolate Chip Cookie recipe, to make cookies turn out just the way you like.
How to Make Crispy Cookies
If you like your cookie thinner and with maximum crunch, here’s how to make them crispy.
- Instead of using ¾ cup granulated sugar and ¾ cup brown sugar, use 1 ½ cups granulated sugar, which contains less moisture and will help your cookies spread as they bake.
- After taking them out of the oven, let cookies cool on cookie sheet for five minutes. This will allow cookies to keep baking, which will crisp them up further and help moisture evaporate.
How to Make Chewy Cookies
If you like your cookies slightly crispy on the outside and chewy on the inside—what many people consider the perfect texture for a chocolate chip cookie—simply follow the standard instructions for our Ultimate Chocolate Chip Cookies—they’re called “ultimate” for a reason.
How to Make Cakey Cookies
If you like your cookie airy and soft with a cake-like crumb, follow these instructions for making them cakey.
- Add an extra egg to give your cookie additional moisture and structure.
- Increase flour amount from 2 ¼ cups to 3 cups to help the cookies rise, instead of spread.
- Add 2 tablespoons of milk with the egg to help soften the dough as it bakes and gives the cookie a cakey crumb.