Double Chocolate Spelt Cookies Recipe » LeelaLicious (2024)

FAQs

What does extra flour do to a cookie? ›

Too much flour and your cookies will heavy, dense and dry. Too little flour, and the fats in the dough will spread out, creating a thinner cookie, and depending on the sugar content, they will either be thin and crispy, or thin and need to cool completely to solidify.

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

Flat cookies can be the result of a number of issues. Here are some of the main possibilities: OVEN TEMPERATURE: Be sure to have your oven pre-heated and ready to bake. Also be sure that the thermometer is reading correctly.

Not Enough Flour

If your cookies are flat, brown, crispy, and possibly even a bit lacy around the edges, that means you need to add flour to your dough for the next batch.

Fiber from whole grains may also help to reduce your risk of developing type 2 diabetes. The fiber and other nutrients in spelt and other whole grains can help to improve the health of the good bacteria that live in your digestive system. It may help to reduce inflammation and promote healthy digestion.

Whole-grain spelt has moderate impact on blood sugar

Glycemic index is a scale that ranks a carbohydrate-containing food or drink by how much it raises blood glucose after it is eaten or drank. In contrast, refined spelt and wheat are both high-GI foods because they cause a large and rapid spike in blood sugar levels.

Lowers blood glucose levels: The fiber content of whole-grain spelt helps reduce blood sugar levels in people with diabetes. Improves gut health: The fiber content and other nutrients in spelt can boost the amount of good bacteria in your gut, leading to a healthy digestive system and overall better immunity.

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.

A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

What does cornstarch do in cookies? ›

“You can count on [it for] a softer and more tender crumb.” “A bonus benefit is it prevents the cookie from spreading too much while baking,” he adds, noting that a more compact, thick cookie typically yields a chewier outcome. But incorporating cornstarch isn't the only tip to make a cookie more palatable.

Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.

Too much flour can result in cookies that look like scoops of ice cream. Packing the flour — tapping the measuring cup on the counter or pushing the powder down with a spoon — will result in using too much.

Ok, I know this seems obvious... you scoop your flour into the measuring cup, which means it's a cup,right? Wrong! When measuring flour, you never want it packed too flat. Too much flour will cause your dough to have a cakey, unfinished texture while too little flour will cause your cookies to simply collapse.

The type of flour affects the overall texture of the cookie too. All-purpose flour is often used because of its versatility, bread flour adds more chew, and cake flours produce a softer texture, paler color, and less spread. Unbleached flour provides more structure than bleached versions.

Using too little flour will prevent rising, and too much sugar will result in more spreading since sugar liquefies when heated. The baking sheet was too warm or greasy. Always use room temperature baking pans and cool your baking sheet between batches.