Chocolate chip cookies can be soft, chewy, cakey or crusty. Many people like soft texture, but a couple of the best to be crunchy and crisp. A standard recipe for chocolate chip cookies is generally not crispy cookies. Use these tips to change your feet and make sure they leave the center crispy sweet or sweet.
Reduction of brown sugar or leave it alone
Sometimes I want to increase the amount of brown sugar when I want a soft biscuit. If you want to make them crispy, brown or decrease or leave the recipe as is. When you increase or decrease the amount of sugar regularly adjusted simultaneously. For example, if the recipe calls for 3/4 cup each, and you want to add brown sugar, 1 cup brown sugar and 1/2 cup of regular sugar. This route is still the same amount of sugar at the end.
Increase butter
The butter is what makes the cookies crisp and beautiful. Im more extensive and fry the edges a bit. To make crisp, the cookie should be thinner and golden.
Increase of 2 to 4 tablespoons of butter. There must be many more. When you add butter cookies spread more butter is melted because its more of a butter cookie. In addition, will all my bubble and fry crisp edges without burning.
Tad Bit Cook more
I usually do not say to increase the cooking time as it does crackers. Crispy cookies, you want them to be a little more difficult. So when they come out thinner, they are more crunchy or hard.
Allow the cookies to cook for a minute or two longer than usual. There should be a golden light around the entire top of the cookie and a little darker at the edges.
Using Mini Chips
When crispy cookies, I want to use chips instead of regular mini-pieces, as they tend to be thinner. When they are thinner, the bumpy look bulky and large chips. Mini chips are flatter and more chocolate cookie again. In this way, you always get chocolate in every bite, even in shallow cookies. It tastes good and still looks like a cookie.
Reduction of brown sugar or leave it alone
Sometimes I want to increase the amount of brown sugar when I want a soft biscuit. If you want to make them crispy, brown or decrease or leave the recipe as is. When you increase or decrease the amount of sugar regularly adjusted simultaneously. For example, if the recipe calls for 3/4 cup each, and you want to add brown sugar, 1 cup brown sugar and 1/2 cup of regular sugar. This route is still the same amount of sugar at the end.
Increase butter
The butter is what makes the cookies crisp and beautiful. Im more extensive and fry the edges a bit. To make crisp, the cookie should be thinner and golden.
Increase of 2 to 4 tablespoons of butter. There must be many more. When you add butter cookies spread more butter is melted because its more of a butter cookie. In addition, will all my bubble and fry crisp edges without burning.
Tad Bit Cook more
I usually do not say to increase the cooking time as it does crackers. Crispy cookies, you want them to be a little more difficult. So when they come out thinner, they are more crunchy or hard.
Allow the cookies to cook for a minute or two longer than usual. There should be a golden light around the entire top of the cookie and a little darker at the edges.
Using Mini Chips
When crispy cookies, I want to use chips instead of regular mini-pieces, as they tend to be thinner. When they are thinner, the bumpy look bulky and large chips. Mini chips are flatter and more chocolate cookie again. In this way, you always get chocolate in every bite, even in shallow cookies. It tastes good and still looks like a cookie.
