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When it comes to chewy or crunchy cookies, everyone has their preference. Some enjoy the snap of a thin cookie, while others prefer the soft, chewy variety. While baking, cookies don’t always come out of the oven with the desired texture, but adjusting baking time and choosing the right ingredients can help you control the quality of your cookies. We spoke with baking expert Hetal Vasavada, author of “Milk & Cardamom“blog and its new recipe book,”Desi pastries” Vasavada told us, “If you want a crispier cookie, bake the cookies one to two minutes longer, but if you want chewier cookies, take them out a few minutes earlier while the edges are set and the center is still a little gooey! “

Baking time is a simple and effective variable to control when baking, since just a few minutes can have a noticeable impact on the texture of cookies. That said, it’s essential to carefully monitor the oven and maintain a timer. Pay attention to factors like height and color: Paler, taller cookies are likely still soft, and browner, thinner cookies tend to be crunchy. After removing them from the oven, as Vasavada recommends: “Always be sure to let the cookies cool on the pan for 10 minutes, as they will continue to cook in the residual heat!”

Learn more: 13 Store-Bought Ice Cream Bars Ranked From Worst to Best

The ingredients of your cookies also make a difference

Many assume that hotter ovens correlate to a crispier cookie, but as Hetal Vasavada told us, “It’s actually more about the ingredients!” The type of sugar, in particular, has an important role to play. “By adding corn syrup or having a higher ratio of brown sugar to white sugar in your cookies, you’ll get a chewier cookie,” she explained. “If you only use white sugar, you’ll get crispier cookies.” Brown sugar has a higher moisture content than white sugar, which generally equates to softer, chewier cookies.

But other ingredients also play their role, such as butter. Actually, Challenger Butter is partnering with Cookies for Kids’ Cancer to encourage charity bake sales this holiday season. Bake sales are the perfect opportunity to practice baking and play with sugar and butter ratios to test different cookie textures. This chocolate chip cookie recipe contains more brown sugar than white sugar and requires melted butter, which results in softer cookies. Additionally, the baking soda in this recipe reacts with the acidic brown sugar and gives height to the cookies. On the other hand, these crunchy oatmeal raisin cookies ask for white sugar and butter at room temperature so the dough spreads thin and browns quickly.

Read the original article on Puree.