Are crispy cookies more popular than soft cookies?

As the cast explained in their go-to guide to chocolate chippers, if you were to leave out the brown sugar, the end result would be a bit crispier. FN Dish wants to know what the ultimate chocolate chip cookie looks — and tastes — like to you. read more

From my experience, crispy are less popular. However, I deal with a rather limited audience: Middle school students and teachers. The soft cookies are usually gone in about 2 hours from the beginning of the day. There are usually around 50 cookies. Crispy cookies take a while longer. read more

Flour: All-purpose flour, which has a higher protein content than some other flours, creates a darker brown, crispy cookie, thanks to the Maillard reaction. Fat: Butter, which has a low melting temperature, allows a cookie to spread much more during baking than other solid fats, such as shortening. read more

For extra crispy cookies, bake them longer at a lower temperature. This will allow the cookies more time to spread before they firm. Use the following ingredient suggestions for crispy cookies every time: Flour: All-purpose flour has a higher protein content than other flours which creates a crispy cookie. read more