For smaller recipes I've tried the smaller boxes and that seems to be a good amount. Too much flour and you will have hard cookies. I tend to use cook and serve, but I have used instant as well and have not noticed a difference in texture or baking. A .75 oz scoop makes portioning cookies very easy and the the cookies bake more evenly. Our cookies have to be delivered at 9 in the morning. Keep those cookies crisp by storing them in an airtight container. When the acidic components of each ingredient mix with baking soda, it will neutralize and create carbon dioxide which makes the baked goods tender. https://chocolatecoveredkatie.com/keto-cookies-recipe/, https://chocolatecoveredkatie.com/vegan-chocolate-chip-cookies-recipe/. Does too much baking soda make cookies flat? If you are having troubles with your cookies not retaining their shape, try lowering the amounts of sugar or baking soda. I've owned these pans for over 5 years and I would not trade them for anything! Danke! I've used instant pudding mix to make cupcakes more moist; had never thought of putting them in chocolate chip cookies! Sugars, like fats liquefy in the oven. If a recipe calls for all-purpose that is what you have to use. Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. I found a cookie recipe that doesn't call for butter, margarine, shortening at all. Question: I sometimes cheat and use store-bought cookie mixes. Answer: I generally use the larger 5oz package for recipes over a dozen. Freezer zip lock bags also work well, as long as most of the air is let out of the bag. However, they get hard within a week. Cholee Clay (author) from Wisconsin on March 26, 2018: Yes I am referring to the pudding mix :) I use Jell-o brand, but any brand of pudding mix will work. Cookie jars and other containers that allow air in will make the cookies turn hard. Who knew!?! Once the … How To Make Crispy Cookies – The 3 Tricks. Cook and serve can be found in the same aisle as the instant. But for chocolate chip cookies, you’d use baking soda because it allows the dough to spread, and you get thinner, crisp edges with a tender center. Knowing how your ingredients are going to react when mixed together is the key to making perfect soft cookies. Trick #1: Don’t Use Brown Sugar: It has more moisture than white and is also more acidic, meaning it reacts with baking soda to produce air that helps cookies to rise. When you said you use cook'n'serve jello, did you mean Jello cook"n'serve pudding mix? Dough will be soft. Question: How else can I keep my chocolate chip cookies moist? Just because the recipe calls for a flour that is all-purpose does not mean you can substitute any type of flour and get the same results. Question: I make an oatmeal cookie that is great for breakfast, very filling. Answer: I always cool my cookies for 3 minutes on the pan and then transfer them to a cooling rack to cool for an additional 10 minutes (Do not leave on the pan unless you took them out early as the cookies will still bake while on the pan). Stephanie Bradberry from New Jersey on January 05, 2012: Now this is my kind of hub. I would like to be able to salvage the rest of the dough. LOL.. I'm not familair with instant pudding cook and serve jello mix. Using ingredients that are not fresh or past their use by date will result in sub-par cookies. Leave at least 2″ between the cookies since they do … The next day they are nicely set and crispy. Answer: I have heard of this, however I have not tried it. Soft, melted, cold, and room temperature all have different meanings and the temperature of the butter will make a difference in your end result. Try these tips to get soft, warm, and moist cookies every time. I let cookies cool throughly. Hard cookies should be stored in metal tins to keep their crispy texture. The cookie sheets I use are non-stick and bake my cookies evenly that I feel parchment paper is unncessary. I actually have two sets, four pans total and I use every single one of them. You can also store them in airtight containers if you plan to eat most of them right away. Cookie recipes made without brown sugar will be harder, flatter, and crispier. If you try the recipe, be sure to leave a comment or rate it below! Cookies aren't crispy: Type of fat used. How your cookies turn out not only depends on the ingredients, but also on the type of baking sheet you chose to use. Question: I read somewhere about adding a small amount of water to a cookie recipe to make a softer cookie. This is the best cooking site I've seen. Store cookies such as Biscotti, or other hard cookies in cookie jars or containers with an easily removable lid. As a general rule, crispy cookies are best stored in a cookie jar or glass container instead of plastic. Combine first 5 ingredients in a large bowl. Long before the internet, folks at home knew how to do the exact same thing with baking soda and cream of tartar, so baking powder didn't prove an instant commercial success. I never use parchment paper. Without baking soda, your cookies would not be soft and fluffy and both their taste and their texture would suffer. Adding too little flour can cause cookies to be flat, greasy and crispy. Same can be said for cookies that are to wet. I follow the recipe exactly and then add in the mix before I combine the wet and dry ingredients. Cholee is a stay-at-home mom who enjoys creating family and budget-friendly recipes from scratch. Vanilla, chocolate, and cheesecake are my go to flavors. However, too much flour can also make them tough. Trick #2: Lower your oven temperature. Hi Cholee, Thanks for a great article. 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