Thin and Crispy Chocolate Chip Cookies Modern Honey

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For cookies that spread fast, use very soft, room temperature butter or even melted butter. In addition, never chill your dough if you want flat cookies. Sugar: Perhaps the most quintessential ingredient in cookies is the type of sugar you use. This makes a difference in the crispiness of the cookie.

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To make sure that your butter isn't too soft for cookies, you'll want to use room temperature butter. Typically, when you take a stick of butter out of a traditional fridge, it will take about 30 minutes for the butter to come to room temperature. This may change if your house is considerably hot or cold.

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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed. Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Beat in the milk.

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Instructions. Preheat oven to 365 degrees. Cream butter until smooth, add sugars and cream again. Add eggs and vanilla and mix until combined. Add flours, salt, baking powder and baking soda, mix until incorporated, then mix in chocolate chips. (A stand mixer is recommended as the dough will be very thick).

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7. Use Browned Butter. Browned butter famously gives you flatter, denser, and chewier cookies, and choosing browned butter over just plain melted butter will take that chewiness up another notch. Browned butter is butter that has been cooked gently in a pan on the stove, which brings out a nutty and rich flavor.

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Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey, or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.

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4. Bake at a Higher Temperature. Yes, you read that correctly. Sometimes, your cookies need to be baked at a higher temperature to get the fluffy result you crave. Now, this doesn't mean cranking up the oven to 450F. But going for 375F instead of 350F can make a world of difference.

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Mistake 1: The butter is too soft. Kitchens tend to heat up during any baking extravaganza, meaning the butter you leave on the counter to soften might get too soft. If this happens, the butter will melt faster in the oven and your cookies will flatten before they can set. Thirty minutes is usually enough counter time to soften butter.

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Instructions. Preheat the oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined.

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More fat equals flatter cookies. That's right, folks. So if you're aiming for flat, don't skimp on the good stuff. But remember, there's a fine line between flat and oil slick, so find that buttery sweet spot! Sugar Types and Cookie Spread. Now, let's sweet talk. Sugar isn't just there to make things sweet; it's a key player in.

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Making chocolate chip cookies spread or thinner in size is as easy as removing the baking soda in the recipe. Baking soda causes the cookie dough to rise when you bake them. Removing the baking soda gives you soft and chewy chocolate chip cookies in the center with crisp edges. Now, other factors cause cookies to become flat when baked.

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1 - Refrigerate Your Cookie Dough. The key to thicker cookies is to refrigerate your cookie dough. Refrigerated cookie dough produces thicker, chewier, tastier cookies even it's only been in the fridge for a couple of hours. For best results, stash your cookie dough overnight. Refrigeration is a magical process for cookie dough.

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The fondant smoother makes things simple with its flat bottom and cute little handle on top. Just place it on your warm fresh from the oven cookies, and gently glide it across the top of each cookie. Apply even pressure and you move it across the tops of your cookies. If you press too hard it will make the cookies lose their shape a little so.

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There are several reasons why you may want your cookies to be flatter. Flat cookies may be your personal choice, which is a good enough reason to prepare them that way. Let's take a look at some tried-and-true methods for making a flatter biscuit. Contents. Find a Recipe for Flat Cookies;

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Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt. Step 2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms.

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Use a mixture of butter and shortening in your cookie dough to help control the spread. Using all butter can cause the cookies to become too puffy, so adding shortening to the mix can help keep the cookies flatter. Additionally, using bread flour instead of all-purpose flour can also help to create a chewier texture and keep the cookies from.