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Cakey Cookies

I'm not much of a baker. I prefer to cook, but every now and then, I'll make cookies for my kids' school events or the church choir or something.

I love chewy cookies. Mine always end up being cakey, though. I can never get my cookies to be large, thin, crispy around the edges and chewy in the middle. What am I doing wrong?

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  1. Well, first mistake is posting this question in the Chains forum!

    What you want is what everyone wants - it's not easy! I've had luck with the CI recipe for chocolate chips cookies. Uses melted butter (browned, in fact), and more brown sugar enhances chewiness. You let the sugar dissolve in the browned butter for 10 minutes before adding the flour to enhance crispy edges.

    1 Reply
    1. re: sbp

      <What you want is what everyone wants - it's not easy! >

      :) Not true. Some people like cakey cookies, and they can be very delightful. My carrot cake cookies and chocolate waffle cookies are intentionally cakey.

      http://blackbookkitchendiaries.files....

    2. If you can get ahold of Momofuku Milk Bar book (or google it) Christina Tosi's cookie method is amazing. The basic idea is to cream the sugar and butter for 2-3 minutes then add the eggs, then beat for 7-10 minutes. This makes for the BEST chocolate chip cookies I have ever made, large, thin, crisp edges, chewy center. I'd suggest looking at your local library.

      1 Reply
      1. re: sarahjay

        Interesting, because the CI recipe has you whisk the melted butter, sugar and egg mixture 3 times, with a 3 minute rest in between each whisking. I think they're going after the same thing.

      2. It's all about ratios and oven temp.

        Without knowing what you are doing -- just knowing your results without knowing *how* you got there -- it's impossible to help you.

        1. The basic variables...

          Sugar: white for crisp, brown for cakey
          Flour: all-purpose (higher protein) for crisp, cake for cakey
          Fat: butter for crisp, shortening for cakey
          Egg: don't add for crisp, add for cakey

          3 Replies
          1. re: goodhealthgourmet

            Yes, but each one of those variables will vary depending on what you do with the other variables. Not to mention how much you use of each ingredient relative to everything else.

            In baking, things are hardly ever ceteris paribus.

            1. re: ipsedixit

              True, but if the recipe includes *all* the variables from one column - plus the proper oven temp & pan as Cinnamonster wisely pointed out - you're much more likely to achieve the desired result. My point was simply to set the OP on the right path to getting her cookies to turn out the way she prefers.

            2. re: goodhealthgourmet

              Don't forget the oven (temperature runs hotter/colder) and pan type (dark vs/light, nonstick/not nonstick, airbake/regular, etc.).

            3. Have you tried the chocolate chip cookie recipe that includes chopped hard boiled eggs-very moist & chewy cookie.

              http://www.the-girl-who-ate-everythin...