1

I'm looking to make very crispy thin, light, airy cookies. Kind of like dog-treats but for humans.

What makes some cookies chewy and other "snap"? What makes cookies "heavy"?

  • Related/Possible duplicate: cooking.stackexchange.com/questions/49592/… – Cindy Apr 25 at 10:46
  • 2
    Do you have a recipe you're trying to make crispier, or are you open to any version? (For example, biscotti have away struck me as sort of like dog treats!) – Erica Apr 25 at 11:44
  • Alton Brown covered much of this in the Good Eats episode 'Three Chips for Sister Marsha'. recipes and transcript – Joe Apr 25 at 22:43
  • Thin dough/batter will spread out more during baking, resulting in a crisper cookie. – John Gordon May 2 at 17:03
1

In my own cookie making experience, substituting margarine for butter yielded a crispier cookie than butter. Sometimes too crispy. The Perfect Cookie dismisses non butter fats for cookies although they did suggest the trick of substituting a small amount of butter for liquid oil to increase chewiness.

The margarine cookies slump and get crispy and almost toasty/ fried. If that sounds good, try making a batch of toll house cookies with margarine and see what you think.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

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