Caramel Pecan Chocolate Chip Cookies Recipe (2024)

FAQs

Is it better to bake cookies at 350 or 375? ›

We've found that the optimal temperature for cookie baking is 350F. It gives the butter in the dough time to melt and lightly spread before the remaining ingredients cook through. When your oven is too hot, it rushes this process, resulting in a puffy, dry and potentially burnt batch.

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Using all light brown sugar will yield cookies with a lighter flavor (that's not a bad thing!). They'll be buttery with accents of vanilla and a soft interior, but a lighter molasses flavor. Opting for all dark brown sugar will give you a richer flavor and ever-so-slightly softer centers.

Chilling cookie dough is a golden rule to be sure, but there are exceptions. If you're going for a thin cookie that spreads out or you have a delicate dough like macron or madeleine, those are the instances where you'll want to bake your cookies at room temperature instead.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Slightly underbaking cookies with brown sugar in them makes them softer as well. Just make sure to store brown sugar in an airtight environment so it doesn't dry out. Flour plays its part by contributing protein. The lower the protein, the softer your cookies will be.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

Why put cornstarch in cookies? ›

Starch is the magic ingredient that your cookie has been missing. in order to get that perfect chewy, gooey, cakey texture in the middle and really nice, thin, crispy texture on the outside. You will never have a cookie a different way again.

Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.

Homemade chocolate chip cookie dough is pressed into the bottom of a cake pan, then baked until crisp on the outside and gooey in the center. Decorating it is where the fun comes in. Wilton's #2 tip).

For chewier and more flavorful cookies, use more brown sugar than white sugar. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it contains more molasses.

Every oven setting has its own unique cooking and heating properties, which will have different effects on how a bake turns out. Conventional heating is great for cakes, while fan-assisted convection (specifically the mode in combination with conventional heating) is better suited for cookies, brownies and blondies.

Try using convection bake mode on your oven. The airflow that accompanies the convection setting means that heat circulates evenly around cookie sheets.) Dark (well-seasoned) pans may burn or over brown the bottoms of your cookies by absorbing heat; adjust your temp or use a lighter color pan.

Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

40 to 45 min. That is, bake it for 40 min and then check it to see if it's done (or otherwise check it 5 minutes earlier than you otherwise would). The difference between 350F and 375F in actual cooking is generally dwarfed by the temperature inaccuracy of home ovens.