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Using just the right ingredients keeps these cookies crisp

America's Test Kitchen on

To make cookies that are thin and crispy, we picked our ingredients carefully: cake flour, melted butter, egg yolk and a combination of brown and white sugar. Cake flour contains less protein than all-purpose flour does, so it forms less gluten when it’s mixed into a dough.

Since gluten gives baked goods their structure, a cookie with less gluten will spread out more in the oven. Using melted butter makes for a softer, moister dough that spreads out as it bakes. Like gluten, egg proteins help give baked goods structure.

Skipping the protein-packed egg white keeps our cookies thin and crispy. The brown sugar adds molasses-y flavor while the white sugar holds on to less moisture to help with crispness.

Last but not least: Pressing these cookies before they go into the oven encourages them to spread out evenly for optimal crispiness!

Crispy Chocolate Chip Cookies

Makes 12 cookies

 

Recipe note: Make sure to use mini chocolate chips in this recipe. We don’t recommend substituting regular-size chocolate chips — they’ll make the cookies too thick.

3/4 cup (3 ounces) cake flour

1/4 teaspoon salt

1/8 teaspoon baking soda

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