Cookie Bliss

1. Achieving the Perfect Chew-Crunch Balance

For chewy cookies, use more brown sugar than white sugar, as it retains moisture. For crunchier cookies, increase the white sugar ratio. Additionally, slightly underbake your cookies and let them cool on the baking sheet for a softer texture.

2. Ingredient Substitutions

• Butter: Substitute with coconut oil or margarine for a similar texture.
• Eggs: Replace each egg with a flaxseed egg (1 tbsp flaxseed + 3 tbsp water) or unsweetened applesauce.
• Sugar: Use honey, maple syrup, or coconut sugar as an alternative.

3. Ensure Ingredients are Well Combined

Cream butter and sugar until light and fluffy—this adds air to the dough. Scrape down the bowl as you mix to ensure all ingredients are evenly incorporated.

4. Prevent Common Cookie Problems

• Flat cookies: Chill your dough for at least 30 minutes before baking.
• Dry or crumbly cookies: Don’t overmix once flour is added. Ensure you measure flour correctly (spoon and level, don’t pack).
• Uneven baking: Rotate your baking tray halfway through for even heat distribution.

5. Perfect Portioning

Use a cookie scoop for consistent sizes and bake times. This ensures even cooking and a professional appearance.