4 Ways to Make Crunchy Cookies

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Many prefer crunchy biscuits to soft and chewy ones, as a matter of flavor and texture. By choosing the right ingredients and adopting proper cooking technique, you will be able to make cookies that crack, rather than melt in your mouth. Prepare the oven and the palate for some excellent crunchy cookies!

Steps

Method 1 of 4: Adapting Recipes to Make Crispier Cookies

Step 1. Reduce the amount of ingredients that retain moisture

00 flour, eggs and brown sugar are all ingredients that retain moisture and produce soft and spongy biscuits. Use less if you want your cookies to be crumbly and crunchy.

Step 2. Use 0 flour

The protein content of this type of flour is higher than the others and this gives the desserts a more golden aspect and a more crunchy texture.

Step 3. Bake the cookies for a longer time and at a lower temperature

This gives the paste time to flatten out a bit before hardening. It also helps dry the cookies further.

Step 4. Use butter

In comparison to margarine and lard, butter has a low melting temperature. This also causes the cookies to flatten out during cooking. It also has a high protein content, which promotes browning and roasting.

Step 5. Use white sugar or corn syrup

Avoid brown sugar, which retains moisture, and instead use refined sugar, which produces drier, crisper cookies.

Step 6. Avoid the eggs

They have a high moisture content and release a lot of steam during cooking, which has the same effect as a leavening agent and makes the cookies soft and spongy. Without eggs, the cookies will turn out flatter, thinner and more crunchy.

Instead of eggs, you can use apple juice, which also contains a certain amount of moisture.
As an alternative, you can also opt for a seed oil.

Method 2 of 4: Make Thin and Crunchy Chocolate Chip Cookies

Step 1. Prepare the ingredients

Before you start making the recipe, prepare the ingredients: 2 cups (440 g) of brown sugar, 1 cup (400 g) of butter, 1 ½ cup (300 g) of granulated sugar, 3 whole eggs, 1 teaspoon vanilla extract (or a sachet of vanillin), 2 ¼ cups (300 g) of flour, 1 ½ teaspoon (30 g) of salt, ¾ teaspoon (11 g) of baking soda and 500 g of chocolate dark. Have all the ingredients on hand before you start making the cookies.

This recipe is used to make about 35 cookies.
Make sure the butter is at room temperature.

Step 2. Preheat the oven to 190 ° C

It is essential that the oven has time to reach the right temperature before baking. If it's not hot enough, you risk the cookie dough blending into one giant mass.

For thinner but still crunchy cookies, preheat the oven to 175 ° C

Step 3. Make the butter dough

In a planetary mixer, combine the caster and cane sugar with the butter and work until the mixture is soft and homogeneous. This takes about five minutes. After mixing the two types of sugar with the butter, add the eggs, one at a time, then mix well. Finally, add 1/3 cup (80 ml) of water and the vanilla extract (or vanillin).

The fats are used to make the cookies more crunchy. The higher the butter content, the crisper it will be.
To make them a little more substantial, add ¼ cup (55 ml) of seed oil as well.
If you don't have a planetary mixer, you can also use a whisk or a hand mixer, or a hand whisk. In this case, it will take longer.

Step 4. Mix the flour with the salt and baking soda

Mix these ingredients in a separate bowl and then incorporate them into the buttercream, stirring on low speed until completely blended. Lastly, add the chopped chocolate.

It is important to mix at low speed, to mix all the ingredients well and to avoid dirtying the work surface

Step 5. Put the dough in the fridge

Line a baking sheet with parchment paper. Take the dough, shape into balls and put them in the fridge. After an hour, place them on a baking sheet lined with parchment paper. As they tend to melt during cooking, keep a distance of at least 10 cm between one ball and another.

If you want more uniform and more evenly distributed cookies, use an ice cream dispenser to form the balls.
Parchment paper prevents the cookies from sticking, as well as making the pan itself last longer.
If you don't intend to cook all of them, remove the extra balls from the pan and place them in a freezer bag. You can keep them in the freezer for up to two weeks.

Step 6. Bake the cookies until golden brown

Bake the cookies and bake them for 15-20 minutes, turning the pan halfway through cooking. The longer they cook, the crispier they become, so experiment until you find the right times for the texture you want to achieve.

Cooking times vary depending on the oven model

Step 7. Let the cookies cool

When they seem crunchy enough, remove the cookies from the oven and let them cool. As they will be extremely thin, use a paddle to detach them without running the risk of breaking them.

Cool them directly on the pan to get an even more crunchy texture

Method 3 of 4: Make Crunchy Oat Flakes Cookies

Step 1. Prepare the ingredients

Before you start making the recipe, prepare the ingredients: 1 cup of flour (130 g), ¾ teaspoon (11 g) of baking powder, ½ teaspoon (8 g) of baking soda, ½ teaspoon (10 g) of salt, 14 tablespoons (200 g) of butter, 1 cup (200 g) of granulated sugar, ¼ cup (55 g) of brown sugar, 1 large egg, 1 teaspoon of vanilla extract (or a sachet of vanillin), 2 1/2 cups (250 g) of rolled oats.

This recipe is used to make about 25 cookies.
Make sure the butter is at room temperature.

Step 2. Preheat the oven to 350 degrees Fahrenheit

Make sure the oven actually reaches the prescribed temperature - this is an essential aspect of making crispy cookies.

Step 3. Mix the flour with the other dry ingredients

In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set aside until the butter mixture is ready.

Step 4. Combine the two types of sugar with the butter

In a large bowl, combine the caster and brown sugar with the butter. If you are using a stand mixer or electric mixer, start mixing for 30 seconds at low speed to incorporate the ingredients, then switch to medium speed and continue for about a minute, until you get a soft and light mixture. Now add the egg and vanilla extract (or vanillin) and continue mixing on medium speed until all the ingredients are perfectly blended.

Remember to start at a low speed and gradually increase it so as not to get dirty everywhere.
You can also work the dough by hand with a whisk - keep in mind that it will take longer.

Step 5. Added dry ingredients

When the buttercream is ready and well whipped, add the other dry ingredients and knead the dough until it is homogeneous. Afterwards, gradually add the rolled oats and mix everything well. The kneading of the dough after adding the dry ingredients takes about two minutes.

Finally, mix with a wooden spoon to make sure the mixture is smooth and without flour bubbles

Step 6. Arrange the dough on a cake pan

Using a spoon or an ice cream dispenser, take small pieces of dough about the size of two spoons, shape into balls and place them on the pan about 6 cm away from each other. If you prefer lower cookies, mash the dough. They should still melt on their own and become quite thin.

A pan can hold at least 8 cookies, but the number varies according to the size of the pan

Step 7. Bake the cookies

Place the cookies in the preheated oven and bake them until golden, which is about 15 minutes. You can also extend the cooking times, depending on your taste. You understand that they are ready when the edge becomes crunchy, while the center remains a little softer.

Cool them directly on the pan to get an even more crunchy texture.
Cooking times vary depending on the oven model.

Method 4 of 4: Make Crunchy Sugar Cookies

Step 1. Prepare the ingredients

Before you start making the recipe, prepare the ingredients: 1 cup (230 g) of butter, 2 cups (400 g) of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract (or a sachet of vanillin), 5 cups (650 g) of 0 flour, 1 ½ teaspoon (22 g) of baking powder, 1 teaspoon (15 g) of baking soda, ½ teaspoon (10 g) of salt, ¼ cup (60 ml) of semi-skimmed milk.

This recipe is used to make a hundred cookies.
Make sure the butter is at room temperature.

Step 2. Preheat the oven

Turn on the oven and set a temperature of 175 ° C. If the temperature is too high or too low, you will not be able to achieve the desired consistency.

Step 3. Knead the butter and sugar mixture

In a large bowl, mix the sugar with the butter and knead until the dough is soft and light. When the cream is ready, add the eggs, one at a time; lastly, add the vanilla extract (or vanillin) and mix well. A few minutes should be enough with a planetary mixer or an electric mixer.

The butter should be softened, but not melted

Step 4. Mix the flour with the other dry ingredients

In a bowl, mix the flour, baking powder, baking soda and salt. When the mixture is completely blended, add it, little by little, to the butter cream, alternating it with the milk until the ingredients are perfectly incorporated.

Remember to start at a low speed and gradually increase it as you work

Step 5. Put the dough in the fridge

Leave the dough in the bowl and cover it with a cloth or cling film. Refrigerate it for 15-30 minutes, or until it becomes easily malleable, while remaining relatively firm.

Step 6. Shape the cookies

Remove the dough from the fridge and arrange it on a floured surface. Roll out the dough with a rolling pin, to a thickness of about 3 mm. Use molds to give the cookies the shape you prefer.