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If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies?

Likewise if it calls for two eggs and I only put in one egg what will the effect be?

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2 Answers

Eggs contribute to better texture, leavening and they extend shelf life. More eggs = moister (sp!) cookie. Eggs are also crucial in building structure. They are about 75% moisture, 12% protein, 10% fat and 2ish % sugar.

The white provides strength, stability and moisture.

Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor.

Therefore, if you put an extra egg, you will get a chewier cookie. I do it all the time. If you put less, you will get a more crumbly cookie.

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Wrong. The more eggs, the more cakelike a brownie or cake recipe will become. The less--the more moist and dense it will be. Eggs cause fluffiness.

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Nope. Whipped egg whites (or even whipped whole eggs, to some degree) add fluffiness, sure. But just stirred/beaten into the other ingredients? They add fat and moisture, and they're not adding any air. They're not going to make a cookie fluffy. –  Jefromi Nov 13 '13 at 22:18
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and generally in cookies, flour contributes to a cake-like texture. Whole eggs generally make a cookie chewier. –  sourd'oh Nov 14 '13 at 0:42
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