There are eight basic types of cookies: bar cookies, drop cookies, fried cookies, molded cookies, no-bake cookies, refrigerator (ice box) cookies, rolled cookies and sandwich cookies. You can see the overview of the different types of cookies, or read the individual listings in this glossary.
Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
Underbaked cookies are the secret to softness. Using cornstarch in the dough is another secret to softness, as well as the secret to thickness. Using more brown sugar than white sugar results in a moister, softer cookie. Adding an extra egg yolk increases chewiness.
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.
It is possible to make cookies without baking soda or baking powder, but the resulting cookie will be dense. This is because carbon dioxide is not being produced by a chemical reaction that typically occurs when baking soda or powder is present in the cookie batter.
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.
If you are using baking powder as a baking soda substitute, for every one teaspoon of baking soda a recipe calls for, substitute three teaspoons of baking powder. While baking soda will create a coarse, chewy cookie texture, baking powder will produce a light, fine cookie texture.
Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.