Are you a fan of soft cookies but your friend prefers thin and crispy ones? If only someone would come up with a universal recipe for baking cookies that suit everyone’s tastes. But don’t despair — Kendra Nyberg, an American bioengineer and chef, claims to have finally developed it.
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 g unsalted butter at room temperature
- 100 g granulated sugar
- 100 g brown sugar
- 1/2 teaspoon vanilla
- 1 egg
- 50 g chocolate
How to make them:
Preheat the oven to 180°С. Line a baking tray with parchment paper.
Mix together the flour, baking soda, and salt in a medium-sized bowl. Combine the butter, white sugar, and brown sugar using a mixer. Then add the egg and vanilla. Continuing to stir, gradually add the flour mixture and then the chocolate.
Scoop up half a tablespoon of the mixture and place on prepared baking sheets. Bake for 10 minutes or until the cookies turn golden brown. Allow the cookies to cool down slightly before removing them from the baking sheet.
How to bake the best cookies you’ve ever tasted:
- For squishy cookies: Add 2 cups of flour.
- For crunchy cookies with a soft center: Add 1/4 teaspoon of baking powder + 1/4 teaspoon of baking soda.
- For an attractive color: Set the temperature in the oven above 155 degrees. The cookies only become caramelized above 180 degrees.
- For more spongy cookies: Switch ordinary flour for baking flour.
- For cookies straight from the store: Add equal amounts of butter and shortening.
- For thicker and less crunchy cookies: Place the dough in the freezer for 30-60 minutes. The butter will freeze, becoming less runny during the baking process.
- For cookies like a pastry: Add more baking soda. This will get rid of some of the carbon dioxide gas which helps to ’inflate’ the cookies.
- For cookies with a toffee-like aroma: Use 3/4 cup of brown sugar instead of the ordinary granulated sugar.
- For very smooth cookies: Add 1 tablespoon of corn syrup and 1 tablespoon of granulated sugar.
- More, I need more: Set the cookie mixture aside for 24 hours. This will help it to increase in size and produce a stronger aroma.
Author Kendra Nyberg