Orange Cookies Recipe (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

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It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

17, 2021. The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

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All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

What helps cookies rise when baking? ›

Baking Powder. The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Melted butter is important in cookie making because it helps create a unique texture and flavor that cannot be achieved with solid butter. During the melting process, the butter's water content evaporates, leaving only fat behind. This results in a more concentrated flavor and a softer texture in your cookies.

White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in cookies that are chewier and denser.

Brown sugar—particularly dark brown sugar—makes a cookie chewy; white sugar makes it crispy. If your recipe calls for all white sugar and you want a fudgier result, try swapping out some of the white sugar for brown (go for half and half and adjust from there). You can also use honey or molasses for a chewier cookie.

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly.