What is the secret to CHEWY cookies?!
What is the secret to CHEWY cookies?
I want to keep this fairly simple so I hope its nothing too complicated...
is it extra eggs? or what if i added peanut butter? would that work?
Answers:
For chewy cookies you need to replace part of the white sugar called for in the recipe and replace it with brown sugar. The brown sugar in the cookie will keep them softer stored on the counter much longer than the white sugar. The reason for this is the molasses that is in brown sugar and it has been removed from white sugar.
actually the best way is to have perfect timing and a grandma helps too but if fresh out of those Hershey's chocolate is next best thing
not over baking, remember, they keep cooking for a bit after you take them out
I love chewy cookies! I ve been wondering the same question for ages.
Extra eggs will do the trick, but will add more calories and fat (if you're concerned about that). What I usually do is only cook them for 6-10 minutes less than what the recipe says. We all ove raw cookie dough, and it won't hurt you. Mine are always chewy. And they stay that way for days, never to harden.
Try cooking for a few minutes less than the recipe calls for. That always works for me.
Depends on the recipe...although one thing many people are not aware of is:
If your recipe calls for soften butter and you melt it or let it get too soft, it causes a flatter cookie....less chew.
The perfect temp is when you should be able to gently press your thumb in it without it still being hard, or smashing all the way through.
Hope that helps some :-)
basically I think they are slightly undercooked...lol
The trick is baking them for less time. Bake until the edges are golden, not the center.
For SUPER chewy cookies that don't harden (unless u over bake them) substitute margarine instead of butter in your favorite recipe. I do this every time. I also use air-bake cookie sheets, so I can't ever burn the cookies (no matter how hard I try).
I add 2 tablespoons of apple sauce in cookie recipes and bake it on parchment paper and take it out just when the edges brown. They stay moist and chewy that way.
no... dont melt your butter or margerine... use soft butter or margerine...heating these will burn it and they (cookies) will come out brittle...just work in the soft b. or m. to the dry stuff...and see how it comes out...
OK I know that this may sound crazy but it really works, I promise. After you bake the cookies and they don't turn out as soft and chewy after they cool, just store them in a plastic container with a lid with and place a slice of bread in with the cookies. After a few hours or so or after letting them sit overnight, the bread will be dry and hard and the cookies will be moist soft and chewy. If you don't believe me, just try it and see for yourself.
don't over-bake them
you could use part butter /part veg
shortening...instead of all butter; butter will make them crisp
Perhaps egg white and not cooking them too much?
Here in Genoa, Italy, confectioners always prepare meringues and the big ones have a chewy inner part. They are also a little less sweet than in other parts of Italy, so I guess there is more egg white, less sugar and they are less cooked. (They are cooked, however, while in the "omelette norvegienne" the inner part is almost raw).
a few things, dont over bake them, use 1 box of instant pudding in the mix and store them in a covered container with a slice of bread......if they last that long.
Most cookie recipes give a time range for baking like 9 to 12 minutes. At 9 minutes, they would be chewy and closer to 12 minutes they'd be crispy.
it all depends on what ingredients you use. all recipes call for different flour and fat. so look at your recipe and use this.
shortening= flat cookies that spread around the pan
butter = dense cookies that are chewy
cake flour = a dense cake like cookie
all purpose flour = a flatter chewy cookie