The Oven Trick For Cookies That Are Both Crispy And Chewy

It's hard to get a consensus on what makes the perfect chocolate chip cookie: some people like them thin, while others prefer a thick and fluffy cookie. But, like scrambled eggs or mac and cheese, chocolate chip cookies are one of those simple recipes that elicit strong opinions and inspire endless variations from professional chefs. According to Kitchn, Ina Garten prefers a recipe that produces flat, crinkly cookies. Chef Judy Joo, meanwhile, extolled the virtues of big, cakey treats to Delish.

As The Spruce Eats notes, you can use various techniques to ensure that your cookies match your personal preferences. For example, recipes that leave out eggs and opt for butter over shortening will result in flatter cookies since butter has a low melting point and eggs act as a leavening agent. On the other hand, if you prefer thicker cookies, add egg and use shortening, which has a higher melting point. Ingredients aren't the only variable, though. If you're searching for a recipe that will produce chocolate chip cookies that are crispy on the outside and soft on the inside, consider adjusting your oven temperature.

Temperature is critical

Food & Wine spoke to pastry chef Paola Velez to get the low-down on how to get the perfect texture for your chocolate chip cookies. Velez recommends experimenting with temperature to find the texture that works best for you. For example, try raising the temperature by 10 degrees Fahrenheit and make a few different batches to see what provides the best outcome for you.

Food Network agrees, citing 375 degrees Fahrenheit as the perfect temperature for gooey cookies that still have a bit of crunch. The high temperature will bake the outside to a crisp while leaving the inside slightly undercooked. If you dare, you can try upping the oven to 400 degrees Fahrenheit. Be careful, though; Velez warns that anything over 375 degrees Fahrenheit runs the risk of burning the chocolate. Baking Is A Science also notes that temperature has a significant effect on cookies. Higher temperatures result in thicker cookies because the dough will set faster in the oven, preventing spread. The temperature of the dough prior to baking has an effect, too: If you chill it before baking, it'll spread less because the butter takes longer to melt.