What makes a cookie soft, hard or chewy in texture?

I keep making cookies often. Sometimes crispy, sometimes crunchy and sometimes chewy. Learned to make these from my grandmother.So through my experience I feel the following: The first and foremost thing is the type of sugar or sweetener that makes a big difference in the texture of the cookies.

That is: 1. Cookies made with white sugar will be crispier and crunchier. But 2.

Cookies that contain brown sugar, molasses, honey, or a little bit of corn syrup will tend to be chewier. Even using half butter and half liquid vegetable oil like corn, canola, or sunflower oil, or peanut oil, results in a chewy cookie.3.. Adding a "dollop" of sour cream improves the texture of the cookies, 4. For a less hard but crunchy cookies.

Add a little milk (one or two tbsps) Finally for a crisper cookies, 5. Make a warm, soft cookie dough . This will spread more while baking and would result in flatter and crispier cookies.

I love chewy cookies! I have found that the most important difference in baking chewy vs. crispy cookies is the time you cook them. Undercook them slightly and they will be soft and fall apart, cook them perfectly (in my opinion) and they will be semi-chewy but more rigid, overcook them and they will be hard and crispy.

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