how to make choc chip cookies chewy

Asked 12/14/2012 by redmenace53

There are several things that affect the chewiness of a cookie, most of them related to the 'wet' ingredients in the cookie batter. I'll go through a few of them. First of all, use butter instead of shortening or oil. Oil tends to cause a cookie to spread more, and become more thin and crunchy. Egg whites will also cause cookies to dry out more, so for a more moist, chewy cookie I would add 1 egg plus 1 egg yolk. On that same note, as you are losing a little bit of liquid from the egg yolk, use more brown sugar than granulated. Brown sugar has molasses in it, which adds moisture.

With dry ingredients, bread flour tends to create chewier cookies than all-purpose flour.

Finally, refrigerating your cookie dough before baking also provides a great chewy texture after baking. Refrigerate after mixing the dough at least an hour, up to overnight.

Answered 12/19/2012 by mgoetz

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aniraf06 said:
Posted: 04/24/2013 06:51 AM

im making your candy pizza(1 egg, 1/3 cup oil and the coolie pouch mix) but making four small instead of 1 big what do you recommend in cooking time The cookies come out way too hard how do I moisten them being that I dont add sugar what would be the margarine or butter amount be in place of the 1/3 oil, would I add and extra yoke or only put 1 white? any help you could suggest would be greatly appreciated also the toppings fall off the pizza any advice for that theresa