Sign up ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

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?

share|improve this question

3 Answers 3

I think if doubling the batch of chocolate chip cookies, one should also add egg whites to lend stability and hold cookie together. Too few eggs will make dough crumbly.

share|improve this answer

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.

share|improve this answer
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
and generally in cookies, flour contributes to a cake-like texture. Whole eggs generally make a cookie chewier. – SourDoh Nov 14 '13 at 0:42
This is not a forum, answers should be standing on their own ground to the original question, not interjections against other answers. – Lars Viklund Jan 8 at 20:32
@LarsViklund Yes, it starts with "wrong" and obviously was replying to something. But it also makes a specific claim about what the answer to the question is (eggs make things cakelike and fluffy), so it is also certainly an answer. – Jefromi Jan 8 at 21:03

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.

share|improve this answer
Another trick is to use extra large or jumbo eggs, even though most recipes call for large. There is only about 10-15% more egg 'stuff' per egg, but it can make your baked goods a little moister without making the dough too gooey. My mother does this all the time, and we all know Mom's cookies are the best. I usually just have large eggs around the house for various reasons, but using larger eggs has never been a problem in my experience. – JSM Jun 5 '14 at 17:23

protected by Community May 16 at 4:29

Thank you for your interest in this question. Because it has attracted low-quality answers, posting an answer now requires 10 reputation on this site.

Would you like to answer one of these unanswered questions instead?

Not the answer you're looking for? Browse other questions tagged or ask your own question.