Tips on tweaking your favorite cookie recipe

OK, so you enjoying whipping up a batch of fresh chocolate chip cookies now and again, but your happiness factor on the end results could be improved.  What to do?

Well, if you google recipes for this monster classic, the results will knock you off your feet!  Do you have the time to systematically go thru recipe after recipe to get it right?  I know I don't!  So here are a few tips I found works well with tweaking the old cookie recipe:

1.  Cookies look more like pancakes?  The ratio of butter and flour is off.  Increase your flour to increase the size of your cookie.  I would try a 1/4 cup more flour.

Still flat?  Make sure the cookie dough is chilled before baking, be sure not to overcook the cookies and incorporate the dough but be careful not to over mix.  Add these techniques to your regular routine and the cookies should change their form!

2.  Cookies not moist enough?  There are several options to try: add 1 egg and 1 egg yolk for additional moisture OR my favorite, melt your butter before adding it to the mix.

Melted butter also assists the granulated sugars to melt faster which leads to a better consistency cookie dough and better texture in the baked cookie!

3.  Here is a great rule to follow - you can never have too much vanilla! (and please, do us all a favor and flavour by splurging on REAL vanilla extract)  Typically, if my recipe calls for 1 teaspoon, I dump 1 tablespoon in!  It does help with a more moist cookie.

Here is everything you needed to know about vanilla, and more

http://www.uni-graz.at/~katzer/engl/Vani_pla.html

4.  Trying to cut back on sugar?  Yes, you can substitute Splenda products 1:1 in your recipe but be prepared the cookie WILL taste different.  Generally, I add another portion of Splenda to top up the sweetest factor and here's when the extra dose of vanilla is especially handy to counter the flavour loss from omitting real sugar!

5.  Add a tablespoon of milk to your batter - it loosens the batter and the cookie result will be less crunchy.  If you happen to enjoy crunchy cookies, keep the milk for the glass to accompany your warm cookie!

6. I know we are all trying to be health conscious, so to butter or not to use butter?  Yes.  I will admit, I use Becel in my recipes from time to time, but nothing can replace butter for taste, consistency and texture.  Another reason to use real butter instead of margarine or Crisco: HYDROGENATED FATS. As in, margarine and Crisco are teeming with them, while butter is a natural product and contains no hydrogenated fats. So, take the good with the bad and more of a French view on life: everything in moderation!
FACT: if you have patience and willpower (which I lack), make your cookie dough and set it in the fridge a few hours or overnight before baking - you will notice a difference in the final product!  I can't describe it, but it just tastes better!  There is probably a science behind chilling a batter with butter in it, similar to making pie crust, but I will have to use google and get back to you on this one!

 

Let's face it, ANY cookie recipe tastes good about 2 minutes out of the oven!  But for longevity, check to see if the recipe you are about to download and try is for a thin crispy version or a thick and chewy - we all have a preference!