You definitely want a nice rise to your cookie, with a fluffy and soft texture inside – but not so much that it feels like you’re eating a cake.
If your cookies are coming out cakey, then there might be a few things that you are doing wrong.
So, if you have been wondering, ‘why are my cookies cakey’, you’ve come to the right place!
Eggs act as a leavening agent when beaten, so adding too many eggs will also cause your cookies to be more cakey.
If you want your cookies to be more chewy than cakey, reduce the egg quantity or don’t add any extra eggs.
If your mixture requires more liquid, instead of adding another egg, substitute it with one tablespoon of water instead.
This will add the right amount of liquid you need in your cookie dough without acting as a further leavening agent.
You’ll find that most cookie recipes call for one egg anyway, so unless you do want cakier cookies, just stick to the one egg.
Also, stick to the recommended size of eggs.
If a recipe asks for medium eggs, don’t reach out for large eggs as you’ll end up adding a larger quantity of eggs into your cookie dough, making it cakey.
The flour used will also influence the texture of your cookie. The higher the protein content in the flour, the more chewy your cookie will be.
Try and use all-purpose flour or bread flour for your cookies if you want them more dense and chewy.
Avoid using cake flour when making cookies as they will definitely turn out more cakey, not chewy and will be very soft and delicate.
Using too much flour will also make your cookies too cakey. So, if you find that your cookies are constantly cakey but are using the right flour type, try reducing the amount of flour.
Before you make your next batch, find out what flour to use for cookies so you get the perfect flour type and ratio.
Baking Powder & Baking Soda
You will find that baking powder and baking soda are called for in a lot of cookies recipes.
Baking powder can make a cakier cookie, depending on the amount added.
So, if your recipe calls for baking powder but you don’t want your cookies to rise at all, substitute it with ¼ teaspoon baking soda.
If you do use baking soda, make sure you use some type of acid, like brown sugar, to activate the baking soda.
I like my cookies to be big and chunky, so I add both baking powder and baking soda to my chocolate chip cookies.
Once you put your cookies in the oven, there is no going back. So, whether they come out cakey or not, you’ll just have to wait and see what you are met with when you open the oven!
There are things you can do to try and avoid getting cakey cookies, if that’s not the texture you are going for.
If the recipe calls for baking powder, just omit it completely. This way, your cookie will come out flatter and not cakey.
Reducing the flour will also help. Next time, reduce the flour by 2 tablespoons or so, depending on how less cakey you want your cookies to be.
If you do like a thin, crispy cookie, go for a recipe that is for thin and crispy cookies so you never have to second guess the recipe you are already using.
If cakey cookies aren’t your thing, there are many things you can do to avoid you wondering why are my cookies cakey!
Change up your recipe and play around with the quantities until you find the perfect cookie for you!
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