All other amounts scale proportionally
Thin & crispy
Spreads wide, snaps when cooled. Less egg, more white sugar, melted butter.
- Flour
- 200 g
- Butter (melted)
- 160 g(80%)
- Sugar
- 200 g(100%)
- Eggs
- 1.6eggs
Fat
Higher fat → richer flavour, tenderness, spread. Melted butter → crispy; cold butter → flaky.
Sugar
More sugar → sweeter, crispier edges. Brown sugar adds chew via molasses; white sugar promotes spread.
Eggs
Eggs add structure, lift and moisture. Extra yolk → richer and chewier. Extra white → cakey and drier.
Liquid
Buttermilk activates baking soda, adds tang and moisture. Oil-based batters stay moist longer than butter-based.
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Frequently asked questions
- More moisture (from butter, eggs, or brown sugar) produces a chewier, softer cookie. Less moisture or more flour produces a crispier, drier cookie. Brown sugar is more hygroscopic than white sugar and holds moisture after baking, which is why brown-sugar-heavy cookies stay soft longer.
- Moisture in cakes comes from liquid (buttermilk, milk, oil, water), fat (butter or oil), sugar (which retains moisture), and eggs. Oil-based cakes stay moist longer than butter-based cakes because oil stays liquid at room temperature while butter solidifies. Sour cream and yogurt add moisture and a tender crumb.
- More flour = less spread, puffier cookies. Less flour = more spread, crispier, flatter cookies. If your cookies spread too much, try chilling the dough, increasing flour by 2–4%, or reducing butter slightly. If they are too puffy, try pressing them down slightly before baking.
- Eggs add structure, fat (from the yolk), and moisture (from the white, which is ~88% water). More whole eggs = more moisture and structure. Yolk-only = richer, more tender crumb. Extra whites = drier, firmer texture. Substituting eggs with applesauce or flax eggs adds moisture without structure.
- Don't overbake. Pull the cake when a toothpick has moist crumbs, not when it's bone dry. Use room-temperature ingredients so the batter emulsifies properly. Consider adding a tablespoon of sour cream or yogurt. Simple syrup brushed on warm layers locks in moisture before frosting.