Whether butter makes cookies crispy or chewy is a question home bakers debate frequently. The answer depends on several factors, including the recipe, ingredients, and baking technique. In this article, we’ll explore how butter impacts cookie texture and share tips for getting crispy or chewy cookies.
How Does Butter Affect Cookie Texture?
Butter is a key ingredient in most cookie recipes. It impacts texture and flavor. Here’s an overview of how butter affects cookies:
- Adds richness and moisture – Butter contains fat, which gives cookies a rich, moist texture. Fat coats flour proteins, limiting gluten development.
- Promotes spread – Melted butter encourages cookies to spread out during baking. More spread typically equals thinner, crispier cookies.
- Encourages browning – Butter helps cookies brown. Browning produces crispy edges and tops.
- Impacts chewiness – More butter makes cookies more tender and less chewy. Less butter creates a denser, chewier cookie.
As you can see, butter’s effects on texture are complex. The amount used is a key factor determining crispy versus chewy cookies.
How Much Butter Makes Cookies Crispy?
Crispy cookies call for ample amounts of butter. Here’s how much butter crispy cookie recipes contain:
- Shortbread – Up to 50% or more butter by weight
- Sugar cookies – 1 cup (2 sticks) butter per 3-4 cups flour
- Gingersnaps – 1 cup butter per 3 cups flour
- Biscotti – 8 tbsp butter per 3 cups flour
High proportions of butter allow cookies to spread thin and become crisp while baking. The butter also promotes browning, which enhances crispness.
Other Tips for Crispy Cookies
In addition to extra butter, a few other tips will help you achieve crisp cookies:
- Allow cookies to spread – Leave 2-3 inches between cookies on the pan.
- Don’t overbake – Take cookies out when edges are set but centers are still soft.
- Use bread flour – Bread flour develops more gluten for added structure.
- Add sugar – Granulated white sugar attracts moisture, crisping up cookies.
- Avoid egg yolks – Egg yolks add fat and moisture that lead to chewiness.
How Much Butter Makes Cookies Chewy?
Chewy cookies call for minimal amounts of butter. Here are typical butter quantities in chewy cookie recipes:
- Chocolate chip – 6-8 tbsp butter per 2 1/4 cups flour
- Oatmeal raisin – 1 stick butter per 3 cups flour
- Peanut butter – 1/2 cup butter per 2 cups flour
- Snickerdoodles – 1 stick butter per 2 3/4 cups flour
Less butter produces denser cookies that don’t spread as much. Dense cookies retain moisture and take longer to bake, resulting in a chewier texture.
Other Tips for Chewy Cookies
In addition to cutting back on butter, a few other adjustments give you chewier cookies:
- Chill dough – Chilling allows less spreading.
- Bake cookies close together – Nestling cookies limits spread.
- Slightly underbake – Don’t bake until cookies are fully set.
- Add corn syrup or honey – Sugars like these retain moisture for chewiness.
- Include egg yolks – Yolks add moisture and fat for density.
How Other Ingredients Impact Crispy vs. Chewy
While butter has the biggest effect, other ingredients also influence cookie texture:
Eggs
- Whole eggs make chewier cookies.
- Egg whites yield crispier cookies.
Leaveners
- Baking soda makes crispier cookies.
- Baking powder makes chewier cookies.
Sugar
- White sugar makes crispier cookies.
- Brown sugar makes chewier cookies.
Chocolate
- Chocolate chunks make cookies chewier.
- Cocoa powder makes cookies crispier.
Nuts and oats
- Nuts and oats absorb moisture, increasing chewiness.
How Does Cookie Size Impact Texture?
Cookie size also affects texture. Larger cookies are chewier, while smaller cookies are typically crispier. Here’s why:
- Smaller surface area to volume ratio – Less exterior area to lose moisture.
- Longer baking time – Larger cookies bake longer, driving off less moisture.
- Thicker center – Centers stay doughy longer.
- Less spread – Cookies spread less when crowded together.
For chewier cookies, choose a larger cookie scoop size. For crispier cookies, use a smaller scoop.
High Butter Recipe: Shortbread Cookies
This classic shortbread cookie recipe contains a high proportion of butter, resulting in a crispy, buttery cookie:
Ingredients
- 2 cups butter, softened
- 1 cup sugar
- 4 cups flour
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Beat butter and sugar until fluffy.
- Stir in flour, vanilla and salt.
- Roll dough into 1 inch balls and place 2 inches apart on baking sheets.
- Bake 8-10 minutes until set but not browned. Cool on pan 2 minutes before removing to wire rack.
With a high proportion of butter to flour, these cookies bake up crispy on the outside, with a rich shortbread texture inside.
Low Butter Recipe: Chewy Chocolate Chip Cookies
This chocolate chip cookie recipe uses minimal butter, resulting in a chewy, dense cookie:
Ingredients
- 8 tbsp unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment.
- Beat butter and sugars until creamy.
- Beat in egg, egg yolk and vanilla.
- Whisk flour, baking soda and salt in separate bowl.
- Mix into butter mixture. Stir in chocolate chips.
- Scoop rounded tablespoons of dough 2 inches apart on baking sheet.
- Bake 12-14 minutes until browned but still soft in center.
- Cool on pan 5 minutes before removing to wire rack.
The minimal butter paired with brown sugar and chocolate chips gives these cookies a signature chewy texture.
Conclusion
Butter is the key ingredient impacting cookie texture. High butter recipes like shortbread will be crispy, while low butter recipes like chocolate chip will be chewy. Factors like ingredients, cookie size and baking time also affect crispness versus chewiness. With a few adjustments, you can tweak any cookie recipe to your desired texture.