Why Do All My Cookies Turn Out Cake-Like?

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated May 2, 2019
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Q: I just started learning to bake, and after several batches of cookies, I can’t figure out how to get the consistency I want — chewy and soft, or even chewy and crunchy. All I get is fluffy, cake-like cookies.

A dozen batches of chocolate chip, pumpkin, sugar, and chocolate cookies all turned out like little cakes. They were delicious, but I need a chewy cookie. Is it my ingredients? Baking time? Oven temp? Over/under mixing?

Sent by Melody

Editor: Melody, here are a few posts that have some in-depth discussion of cookie chemistry. They are a good place to start when investigating factors in cookie texture and consistency.

• Kitchen Science: In Pursuit of the Perfect Cookie
• How Can I Double A Batch of Cookies?
• Food Science: Egg Substitutions in Cookies and Brownies

Readers, do any of you baking wizards have a specific answer for Melody’s cookie-baking problem?

Next question?

Related: Recipe Follow-Up: Final Thoughts on the NY Times Chocolate Chip Cookie?

(Image: Emma Christensen)

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