How can you keep them crisp after they are baked? Low moisture and low proportion of liquid in the mix; use proper storage. If you baked cookies that came out unintentionally chewy, how would you correct for that in the next batch? Use a lower temp and more time baking.
One common trick to hardening soft cookies is to simply stick them back in the oven for a little bit longer. You will want to keep a close eye on them to make sure that they only harden and that they do not begin to overbake and burn.
Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.
Another reason to rebake cookies is to give them that warm, fresh, right-out-of-the oven taste. Preheat the oven to 300 degrees Fahrenheit and bake the cookies for 4 to 6 minutes, or just until warm. This also works to crisp soggy cookies. Don’t over bake them, which will toughen them.
Why are my cookies tough? The most common reason that cookies are tough is that the cookie dough was mixed too much. When flour is mixed into the dough, gluten begins to form. Gluten helps hold baked goods together, but too much gluten can lead to tough cookies.
Change the Ingredients
You can try adding more flour to unbaked dough. Flour provides structure in baked goods and can make cookies firmer and crisper. In the future, try adding slightly less fat or replacing some of the white sugar with brown sugar. Brown sugar and fat give cookies flavor and also help keep them soft.
- They are low in moisture.
- Some made from stiff dough.
- less liquid.
- High sugar.
- Baking too long.
- Small size.