Why Are My Cookies Cakey? Let's Fix It With These Delicious Recipes

Why Are My Cookies Cakey? Let's Fix It With These Delicious Recipes

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Triple Chocolate Nutella Stuffed Pudding Cookies A baJillian Recipes
Triple Chocolate Nutella Stuffed Pudding Cookies A baJillian Recipes from www.abajillianrecipes.com

Oh, the disappointment when you are expecting a delicious, crispy cookie and instead you get a cakey one. What went wrong? Don’t worry; we’ve got you covered. We will explain the reasons why your cookies are cakey and give you two fantastic recipes to try. So, get your apron on, and let’s bake!

Reasons Why Your Cookies are Cakey

Before we dive into the recipes, let’s understand why our cookies come out cakey:

Too Much Flour

Adding too much flour will make your cookies dry and cakey. Measuring flour correctly is crucial in baking. Use a scale or spoon and level method to measure your flour.

Too Much Liquid

Adding too much liquid, such as eggs, milk, or butter, will make your cookies cakey. Follow the recipe measurements, and don’t add any extra liquid.

Not Enough Fat

Fat is what gives cookies their crispy texture. If your recipe doesn’t have enough fat, your cookies will come out cakey. Ensure that you use the correct amount of butter, oil, or shortening.

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Overmixing

If you overmix your cookie dough, you will activate the gluten in the flour, making your cookies cakey. Mix the dough until just combined.

Recipe 1: Chocolate Chip Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture and mix well.
  5. Stir in chocolate chips.
  6. Drop dough by rounded tablespoonfuls onto an ungreased baking sheet.
  7. Bake for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutritional Information

  • Serving Size: 1 cookie
  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 105mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 1g
  • Sugars: 13g
  • Protein: 2g

Cooking Time

8-10 minutes

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Wire rack

Serving Suggestions

Enjoy these delicious chocolate chip cookies with a cold glass of milk or a hot cup of coffee.

Variations

You can mix up this recipe by using white chocolate chips, adding nuts or dried fruit, or even adding a teaspoon of cinnamon for a warm, cozy flavor.

Substitutions

If you are out of brown sugar, you can substitute with granulated sugar and molasses. For a vegan version, you can use vegan butter and flax eggs instead of eggs.

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Storage

Store your cookies in an airtight container at room temperature for up to 5 days.

Tips

  • Don’t overmix the dough; this will make your cookies cakey.
  • Chill the dough for 30 minutes before baking to prevent spreading.
  • Use a cookie scoop for evenly sized cookies.

Notes

This recipe makes approximately 48 cookies.

Frequently Asked Questions

Can I freeze the dough?

Yes, you can freeze the dough for up to 2 months. Form the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe container.

Why are my cookies spreading too much?

Your cookies may be spreading too much because your dough is too warm or has too much butter. Chill the dough before baking, and measure the butter correctly.

Recipe 2: Peanut Butter Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
  3. Add egg and vanilla, and beat until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture and mix well.
  5. Roll dough into 1-inch balls and place on an ungreased baking sheet.
  6. Use a fork to press down on each ball, creating a criss-cross pattern.
  7. Bake for 10-12 minutes or until lightly browned. Cool on wire racks.

Nutritional Information

  • Serving Size: 1 cookie
  • Calories: 100
  • Total Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 15mg
  • Sodium: 85mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 0g
  • Sugars: 8g
  • Protein: 2g
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Cooking Time

10-12 minutes

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Wire rack

Serving Suggestions

Enjoy these delicious peanut butter cookies with a glass of cold milk or a scoop of vanilla ice cream.

Variations

You can mix up this recipe by using crunchy peanut butter, adding chocolate chips or nuts, or even rolling the dough in sugar before baking for a sweeter cookie.

Substitutions

If you are out of peanut butter, you can substitute with almond or cashew butter. For a gluten-free version, you can use a gluten-free flour blend.

Storage

Store your cookies in an airtight container at room temperature for up to 5 days.

Tips

  • Don’t overmix the dough; this will make your cookies cakey.
  • Use a fork to create the criss-cross pattern on the cookies.
  • Chill the dough for 30 minutes before baking to prevent spreading.

Notes

This recipe makes approximately 24 cookies.

Frequently Asked Questions

Can I freeze the dough?

Yes, you can freeze the dough for up to 2 months

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