I don’t know about you, but I like a little science with my cookies. I was curious to see how I liked my cookies baked: At a higher or lower temperature? I baked some cookies at 350F and 325F.
I started off with some soft batch cookie dough (you swap out 2 T or so of cornstarch for flour in a given recipe to make them soft batch). Refrigerated for a day, and ready to bake.
Hmm, someone’s been eating my cookie dough. Par for the course in Albany Jane’s house.
I also picked up a small cookie scoop and was curious/skeptical of its portioning abilities. Turns out it’s great and man do I ever love it. The cookie above on the left was scooped out with the scooper, the one on the right I scooped out by hand. The right has a little more character, and the one of the left is pretty damn uniform.
Good amount of scooping size consistency, too. Any way, the cookies above were baked at 350F. They had crisp edges and soft, gooey interiors. My kind of cookie. Mmm.
Then I let them go 2 minutes longer at 325F.
OH NOES I DON’T LIKE THIS COOKIE. The cookies cooked at a lower temperature but for a bit longer wound up puffier and less chewy and gooey. If that’s your thing then, well, bake ’em at a lower temperature for a little longer. Very uniform texture. Not very pliable.
My favored cookie on the right. 350F gives the cookie a chance to fully cook, while leaving the interior delightfully chewy and soft. The cookies baked at a lower temperature developed slightly more caramel undertones, but were overall less pleasing to me because of their uniform texture.
So how do you like your cookies? A little crisp on the edges, and gooey in the center? One texture? Crunchy? Or maybe straight out of the container?