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Moist vs Crunchy cookies

post #1 of 8
1/15/12 at 2:08pm
Thread Starter 
So, I've been playing around with some cookie recipes and I think I've got it down to one I like.

However, it seems at times, depending on the "flavor" of cookie, they get to be really REALLY crunchy! Is there some particular ingredient to add to the flavors that end up crunchier to make them more soft and moist?

For example, I use the same recipe for all of them but chocolate comes out hard and crunchy. The only difference from the other cookies, is the flavor. Is there something I could add to this particular type to keep it moist? More eggs? More something else? icon_smile.gif

Thanks so much!!
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post #2 of 8
1/15/12 at 2:23pm
I'm new here, and relatively new to baking and decorating, but I will hazard a guess: try cutting out some flour. If you add cocoa powder to a recipe to make it chocolate, you should compensate for that. I don't think that adding eggs would be the answer, but maybe adding some more fat (butter, oil, etc.) would.

The other suggestion I would have would be to bake them for a little bit less time so that they stay softer.

Like I said, I'm a newbie, but hopefully that will be a helpful place for you to start.
-Stephanie
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-Stephanie
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post #3 of 8
1/18/12 at 5:37pm
Quote:
Originally Posted by smm99

I'm new here, and relatively new to baking and decorating, but I will hazard a guess: try cutting out some flour. If you add cocoa powder to a recipe to make it chocolate, you should compensate for that. I don't think that adding eggs would be the answer, but maybe adding some more fat (butter, oil, etc.) would.

The other suggestion I would have would be to bake them for a little bit less time so that they stay softer.

Like I said, I'm a newbie, but hopefully that will be a helpful place for you to start.



I'm not very experienced in cookies but you sound right on. Especially with the compensating for the flour.
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #4 of 8
1/19/12 at 5:40am
Thread Starter 
Thank you so much for your ideas!! I think I may try the butter idea. These are all all cake cookies and are made with cake batter. When I have the trouble with the crunchiness, it's always with the darn fudge swirl cookies, so I figured it was because I added cocoa to the chocolate portion... I just didn't know how to really fix it. But now (duh) it makes sense. icon_smile.gif

Thanks so much!!
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post #5 of 8
1/19/12 at 7:14pm
Let us know how they turn out!
icon_smile.gif
-Stephanie
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-Stephanie
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post #6 of 8
1/2/13 at 8:54am
they are right on . about the cocoa .
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post #7 of 8
1/2/13 at 10:50am
Quote:
Originally Posted by smm99 View Post

I'm new here, and relatively new to baking and decorating, but I will hazard a guess: try cutting out some flour. If you add cocoa powder to a recipe to make it chocolate, you should compensate for that. I don't think that adding eggs would be the answer, but maybe adding some more fat (butter, oil, etc.) would.
 

I can confirm that you need to compensate when you add cocoa powder.

 

What I do is I put the cocoa powder into the measuring cup and then I add flour to the original volume that the recipe called for.  It works fine.

 

I can also share that I do add extra egg when I want the cookies to be soft NOT more butter or sugar.  Especiually when I want the cookies to be less sweet, I add double the egg and double the flour to a stated amount of butter and sugar--it works very well and the consistency comes out right.  So if the recipe calls for 2 eggs and 2 cups flour, I add 4 eggs and 4 cups flour (usually to 1 cup butter and various amounts of sugar).

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post #8 of 8
1/31/13 at 6:45am

Hey Friends These are very excellent cookies,have been creating them for a few decades - I always beat them until a little previous foamy and they come out flavored really excellent.Thanks!!

orange county gym

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orange county gym

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