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Old 12-23-2006, 03:50 PM   #1
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Question Why aren't my cookies getting crispy??

I love crispy cookies. I can't seem to make my cookies crispy. They always turn out moist. They are perfectly done inside and out but they just don't crisp up. Lately I have been using the TNT Toll House recipe. I scoop the dough out and let it rest on the counter for about 15 minutes before I cook them off. I know my temps are right on the money. The only thing I can think of is the fact that I'm using a gas oven instead of electric. Any help would be great

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Old 12-23-2006, 03:54 PM   #2
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Are you using butter?
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Old 12-23-2006, 06:06 PM   #3
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Yea, only buter. No shortening at all. I know butter melts faster and at a lower temp than shortening which SHOULD make the cookies crisp up better. Right??
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Old 12-23-2006, 06:10 PM   #4
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Quote:
Originally Posted by Home chef
I love crispy cookies. I can't seem to make my cookies crispy. They always turn out moist. They are perfectly done inside and out but they just don't crisp up. Lately I have been using the TNT Toll House recipe. I scoop the dough out and let it rest on the counter for about 15 minutes before I cook them off. I know my temps are right on the money. The only thing I can think of is the fact that I'm using a gas oven instead of electric. Any help would be great
I wish I knew what you were doing because I love moist cookies!
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Old 12-23-2006, 06:48 PM   #5
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Quote:
Originally Posted by Michelemarie
I wish I knew what you were doing because I love moist cookies!
ME TOO ! Try part crisco and butter. Good luck
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Old 12-23-2006, 07:36 PM   #6
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If you are dropping your cookies, you have to flatten them with the bottom of a glass (or what ever you want to use). And they always cook at 375F for 12-14 minutes (but keep an eye on them anyway). Use ingredients like chocolate chips sparingly (you'll probably have 4-6 chips in every cookie depending on size). Don't use large eggs. Store any leftovers in a loosely covered container like a cookie tin.
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Old 12-24-2006, 05:04 AM   #7
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Gosh HC, am not sure. You got me thinking on this one, and I hate to do that.

At first I focused in on the fat. More fatty, more chewy, right? Might try a batch using shortening as Barb said.

The only other thing I can focus in on is the flour. Are you using good old all purpose? If so, maybe it is the brand. Might try using a different one. Different amount of gluten perhaps. Heck if I know.

Would probably make a few batches varying the fat and flour and see how the cookies turn out.

Sounds like fun and you will have happy family, friends, and co-workers, or whomever gets to eat the results.

Chewy or crunchy I love cookies. Prefer them a bit on the crunchy side though.

If you figure this one out, would love to know the answer.
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Old 12-28-2006, 07:49 AM   #8
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Wow, I was just coming on here to ask this very question! I love moist, soft cookies and my boyfriend likes them crunchy. I tried a half shortning half butter recipe, yet they still turned out chewy. I probably need to bake them longer.

Michelemarie, I have an AWESOME soft cookie recipe...I got it from allrecipes. Message me for it!!
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Old 12-28-2006, 04:38 PM   #9
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Thanks for all the replies. Here are a few things I do know...

1. Shortening melts at a higher temp and most often results in a chewier cookie. Therefore I am using all butter.

2. I have used both Pillbsury as well as Gold Medal AP flour and both achieved the same results. I don't think it's the flour.

3. Since I am using all butter I am not having any problems with the cookies flattening out all by themselves.

4. I've never used a fork to make designs in chocolate chip cookies. Maybe in peanut butter cookies but never chocolate chip.

I might make a batch tonight and maybe use a 75 / 25 mix of butter & butter flavor shortening as well as reduce the temp 25 degrees & cook for a longer time. I'll post my results.
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Old 12-28-2006, 04:45 PM   #10
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Brown sugar is what makes the cookies Chewy, and White granulated sugar makes them crunchy. For me, (soft and chewy cookie lover) I use a 3:1 ratio of brown:regular sugar.

To make them firmer and crisper, use a 3:1 granulated:brown ratio. This has always helped me.

To learn a lot about cookies and their science, consider finding the Good Eats episode where Alton talks about them :)
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