Prefer a cookie with a crunch? the trick there is to use butter and no shortening. also, by adding an extra table spoon or two of liquid, it'll make the dough spread when it's baking, giving us thinner, crispier cookies.
if you want your cookies more cake like, the secret is to replace the butter with shortening or margarine and add an extra egg. that along with switching the baking soda with baking powder will make your cookies puffier.
what we did today was combine the best of these tips in order to make what we think is the perfect cookie.
i'm howard, with kelly in the mr. food test kitchen with a cookie that's soft in the center, crispy on the edges and every bite will have you saying. ooh it's so good!!