Chewy vs. Crispy: The Science of Sugar Ratios
Recipe At A Glance
- Origin: Technique test — sugar ratios
- Yield: 24 cookies
- Total Time: PT1H
- Difficulty: Easy
- Rating: 4.5/5
There’s always that friend who steals the softest cookie and another who hunts the crackliest edge. Bake both and call a truce.
Baked these? Tag @allaboutcookie or use #allaboutcookie so we can share!
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🍪 Chewy vs. Crispy: The Science of Sugar Ratios — Full Recipe
Recipe At a Glance
- Origin: Technique test — sugar ratios
- Yield: 24 cookies
- Total Time: PT1H
- Difficulty: Easy
- Rating: 4.5
Ingredients
- CHEWY (12)
- 180 g flour (1 1/2 cups), 1/2 tsp baking soda, 3/4 tsp salt
- 115 g butter, melted & cooled (1/2 cup)
- 120 g dark brown sugar (1/2 cup)
- 60 g white sugar (1/4 cup + 1 tbsp)
- 1 egg + 1 yolk, 2 tsp vanilla
- 150 g chocolate chips (1 cup)
- CRISPY (12)
- 180 g flour (1 1/2 cups), 1/2 tsp baking soda, 3/4 tsp salt
- 115 g butter, melted & cooled (1/2 cup)
- 160 g white sugar (3/4 cup)
- 40 g light brown sugar (3 tbsp)
- 1 egg, 2 tsp vanilla
- 150 g chocolate chips (1 cup)
Method
- CHEWY: Chill 30 min; bake 350°F / 177°C for 10–11 min.
- CRISPY: No chill; flatten; bake 375°F / 190°C for 11–13 min.
Tips
Brown sugar + yolk + chill = chewy; more white sugar + hotter oven = crispy.
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