Biscoitos De Maizena Recipe | What's Cooking America (2024)

FAQs

What is the secret ingredient to keep cookies soft? ›

Brown Sugar

Adding moisture to your cookie dough can help make it softer and chewier, and stay soft for longer. That's why I use much more brown sugar than granulated sugar in this recipe.

“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

If you're using all purpose (plain) flour, removing a tablespoon per cup (125 grams) and replacing it with cornstarch will give you something resembling cake flour. This will make cookies more tender and crumbly, instead of chewy.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Plus, using too much cornstarch can result in an excessively brittle coating, which might be undesirable for a particular dish. Like any pantry ingredient, cornstarch is just another tool in the toolbox we call our kitchen.

One warning when cooking with a cornstarch slurry is to avoid adding too much, particularly when using it with baked goods. Chattman says that overuse of cornstarch can lend a starchy flavor to a dish. It's also important to note that there are some dishes that may not thicken when mixed with cornstarch.

You'll find cornstarch in a variety of recipes. I often use it with flour to create tender cakes and delicate cookies. This little trick has been a lifesaver for me so many times. Meanwhile, baking powder is king when you need to give a lift to your baked goods.

What does cornstarch do in cookies? Like in this case, when the amount of cornstarch is higher than the flour, the texture of the cookies will get more crumbly, favoring that melt-in-the-mouth texture that we all love.

If you prefer your cookies chewy rather than crispy, adding extra yolks will create a softer and more tender final product, and you can even save the extra whites for another dessert or dish. For best results, Serious Eats recommends adding one extra yolk per whole egg that your cookie recipe calls for.

What to do if you forgot to add cornstarch to cookies? ›

If the dough is proofing correctly, which it should be if the cornstarch is the only thing missing and everything else is correct, then you should be fine without it. Depending on how much cornstarch was asked for the texture will be different, probably a tad less tender.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Cookies begin losing moisture through evaporation from the moment that they come out of the oven. So it's totally normal for them to harden up a bit. Yet, this is why you need to store them in an airtight container once they completely cool or they will continue to lose moisture.