Baking cookies is generally easy and simple, but achieving the right texture can be quite a challenge for many bakers. While some prefer their cookies to be thick and fluffy, failing to follow the right method can result in flat and thin cookies. By making a few simple adjustments to the recipe and the baking technique, one can make the perfect cookies that remain thick while maintaining their rich taste.
Use the right quantity of ingredients
One of the key secrets to thick, tasty cookies lies in managing the proportions of ingredients. For baking any type of cookie, regardless of the flavor or type, one will mostly require all-purpose flour, sugar, butter, and baking powder. But when using these ingredients, it is important to follow the ratios suggested by the recipe, even if one’s adjusting the quantities based on the number of cookies or batches to be made. Maintaining the ratios is crucial because a slight change in the quantity may affect the quality of the final product. For instance, using less flour and excessive sugar can cause the cookies to spread out. Likewise, using large amounts of butter can have the same effect.
Avoid margarine
Unless otherwise specified in the recipe, it is generally advisable to avoid using margarine, instead opt for butter when baking cookies. This choice is not just a matter of preference; it serves as one of the simplest ways to prevent cookies from spreading out flat. Butter, with its rich and creamy texture, has a higher melting point than margarine, which helps cookies hold their form better during baking. Additionally, margarine tends to have a higher water content, which can leak in excess moisture and lead to a denser, flatter cookie. With butter, the cookies can easily rise and achieve their perfect texture and shape.
Do not melt the butter
When baking cookies, a crucial mistake to avoid for achieving thick and chewy results is melting the butter. Most cookie recipes require mixing butter with sugar to create a creamy consistency. But more importantly, the butter is at room temperature— not too cold or not fully melted. Melting the butter will make it more runny, which may cause the cookies to spread out more than desired. On the other hand, using cold butter will require a longer mixing process, which is also not ideal for making thick cookies. The butter should be soft enough to leave a slight indentation when pressed with a finger.
Do not overmix the cookie dough
One of the crucial steps in the baking process is to mix butter and sugar to get a creamy texture. That said, it is equally important not to overbeat the mixture, as this can make it too light and fluffy. Over-aerating the dough will cause the cookies to rise and then quickly fall in the oven, resulting in a thin, undesirable yield.
Refrigerate the dough
Once the dough is prepared, it is better to refrigerate it for a few hours before scooping it and placing it in the oven. Cooling the dough is an effective way to ensure the cookies hold their shape during baking. If the dough is warm or not chilled enough, the fat inside it quickly melts in the oven, causing the cookies to spread out quickly. Refrigerating the dough will solidify the fat to a certain extent, preventing the cookies from turning flat.
Do not use greased sheets or baking pans
Another cookie-baking tip for getting fluffy cookies is to avoid using greased sheets or greased baking pans. Placing the cookie dough scoops on greased surfaces for baking will make it easier for the cookies to spread out and flatten. Using non-greased baking sheets, parchment papers, or silicone baking mats will prevent the flattening of cookies and help achieve a thick texture.
Keep the pans or sheets at room temperature
Placing the cookie dough on hot baking sheets or pans that have just come out of the oven will also cause the butter inside them to melt quickly. This will eventually flatten the cookies. To avoid that, it is better to let the pans cool first or use baking sheets that are not too hot. This tip is especially important for making the second batch of cookies thick and soft.
Avoid old baking soda and baking powder
Baking soda and baking powder are the main ingredients that provide the dough to rise in baking recipes. These powders produce gas that gets trapped in the dough, causing it to rise. Eventually, this process is what results in cookies that are soft and thick. To ensure the cookies turn out thick, make sure to use fresh baking powder and baking soda.
Tips to fix flat cookies
Cook a small batch first
Before proceeding to use a huge chunk of the cookie dough, it is better to first make a small batch and check if the final yield is thick enough. If not, simply add some flour to the dough and mix it again.
Use a cookie cutter
Another way to fix flat cookies and make them thick is by using a cookie cutter. Place the baked cookie, which is right out of the oven, in the middle of a circular cookie cutter. Carefully, swirl the cookie around; don’t forget to wear an oven mitt. This will not only give it a good shape but also thicken it slightly.
