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Cakey Cookies

t
TX_Mommy Jun 1, 2013 01:56 PM

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. sbp RE: TX_Mommy Jun 1, 2013 03:44 PM

    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
      Chemicalkinetics RE: sbp Jun 2, 2013 05:31 PM

      <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. sarahjay RE: TX_Mommy Jun 1, 2013 06:10 PM

      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
        sbp RE: sarahjay Jun 1, 2013 06:32 PM

        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. ipsedixit RE: TX_Mommy Jun 1, 2013 07:11 PM

        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. goodhealthgourmet RE: TX_Mommy Jun 1, 2013 07:52 PM

          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
            ipsedixit RE: goodhealthgourmet Jun 1, 2013 07:56 PM

            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
              goodhealthgourmet RE: ipsedixit Jun 2, 2013 09:04 AM

              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
              c
              Cinnamonster RE: goodhealthgourmet Jun 1, 2013 07:59 PM

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

            3. h
              HillJ RE: TX_Mommy Jun 1, 2013 08:02 PM

              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...

              1. chowser RE: TX_Mommy Jun 2, 2013 05:15 PM

                Sharing the recipes would help us figure it out.

                How are you measuring your ingredients? If you're using the same recipe as someone else, it could be as simple as that. Weighing is most accurate but I also turn my container of flour (or sugar) upside down to fluff it and then carefully scoop and use s straight edge across the top to take off the excess. More sugar or butter will flatten it out, as a simple solution.

                1. Chemicalkinetics RE: TX_Mommy Jun 2, 2013 05:28 PM

                  Cakey cookies are usually the result of being egg heavy.

                  <I can never get my cookies to be large, thin, crispy around the edges and chewy in the middle.>

                  If you need something which is crispy outside and moist and chewy inside, then you need to use high temperature and short duration baking. It is similar to the idea of cooking. Basically, what you are shooting for is that you slightly overbake the exterior and slightly underbake the interior.

                  For now, I would suggest you to simply focus on getting away from cakey cookies by reducing your egg, and increase your butter and sugar. Both butter and sugar will "flatten" your cookies, so they will get you away from cakey cookies. Sugar and butter, however, will have different effects.

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