Cookies are too tough
If the cookies came out dry and tough it could be that you over mixed the dough. When you mix flour with a liquid or fat the gluten begins developing. The more you mix it the more that the gluten develops. The gluten can cause the cookies to have a tough texture.
The most common cause is using a different flour than usual, such as cake flour, and measuring flour with too heavy a hand. Using larger eggs than called for can make cookies cakey, as will the addition of milk or more milk or other liquids than specified.
Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly. Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies.
Higher white sugar to brown sugar ratios will produce a more crisp and crunchy cookie while higher brown sugar to white sugar ratios will produce a more soft and chewy cookie. Dark brown sugar will up the chewiness even more.
Additionally, using too much flour can result in a dry, crumbly cookie, while using too little flour can result in a flat, greasy, crispy cookie. Cake flour contains 5-8% protein. This is a relatively low protein content, which means that not much gluten will form in the dough.
Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. The longer they sit, the more stale they become.
The dough needs a little extra flour, which makes it stiffer. The stiff dough spreads less, less liquid evaporates, and the cookies are thicker. Mass also helps cookies stay moist–big dollops of dough make softer and chewier cookies than tiny spoonfuls of dough.
When making cookies, too much baking soda can create a metallic, soapy flavor. This creates an unpleasant tasting cookie, so it is important to use the exact amount the recipe calls for. Too little and your cookies won’t form correctly while baking.
Baking Crispy Cookies
Make sure your baking soda is FRESH for this recipe as it’s critical to the spread and browning of these cookies which gives them their crispy thin texture.
1. Unless you want cakey cookies, avoid using baking powder: The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder.
Baking soda is pure sodium bicarbonate. It requires an acid to activate, which in turn neutralizes it. If you are adding baking soda to your batters and there is no acid, and the baking soda is not properly blended into the flour, you will end up with a terrible bitter taste.
What happens if you accidentally use baking powder instead of baking soda?
Baking powder will probably make the dough or batter rise a bit more than baking soda. However, if you are using the baking soda to raise the ph of the recipe and don’t need the leavening, then it won’t be as effective.
Baking soda is a frequently used ingredient because of its ability to act as a leavener. In baking a leavener helps cookie dough or batter to rise, as the cookies bake on the baking sheet.
What happens if you add too much baking powder to pancakes?
Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp. Baking soda rises only once when exposed to an acid (like buttermilk, sour cream, or yogurt). Baking soda also controls the browning of the batter in the pan.