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How to make cookies less cake-y

I'm trying to experiment with a cookie recipe that I love - specifically these Zucchini-Lemon Cookies http://www.food52.com/recipes.... They are quite cake-y, and I would like to make them more cookie-like: less puffed, more chew and/or crunch. What is the best way to adjust the ratios of ingredients to get this texture?

asked by Brette Warshaw about 7 years ago

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francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 7 years ago

Up the fat, lower the dry ingredients. Play with that relationship. I feel a cookie sandwich coming on ...

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AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 7 years ago

Also, reducing the baking time by a minute or 2 often produces a chewier cookie. ;o)

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drbabs
drbabs

Barbara is a trusted source on General Cooking.

added about 7 years ago

This is sort of an add-on question, but don't you think these particular cookies are going to be pretty cakey no matter what because the zucchini provides so much moisture?

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BusDriver
added about 7 years ago

Try decreasing the sugar by 1/4 cup and adding 1/2 cup of light corn syrup. The liquid sweetener helps the cookie maintain its chew by adding moisture.

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petitbleu
added about 6 years ago

For future questions of this nature, reference Shirley Corriher's Bakewise (if you don't have it, get it and put it next to On Food and Cooking). I use it all the time for things like this.

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