Do you just love chewy cookies that bring joy to your mouth? If so, you will like what’s in store for you as we teach you how to make your cookies chewy.
If you are simply curious about how the cookies end up being so chewy or determined to bake cookies the way that you like them, we cover both grounds here. We also explain the different things that go into chewy cookies and provide a step-by-step guide to making a chewy cookie recipe. This will be especially useful for novices, as well as a useful reference to your own recipes.
But we will start by explaining what goes into making a cookie chewy, and then give a sample chewy cookie recipe you can make. So saddle up and get ready to learn a thing or two about how to make your cookies chewy.
How To Make Cookies Chewy
There are a lot of explanations as to what makes cookies chewy currently circulating on the internet. Any one of them could be right, even if they differ from source to source.
The most likely explanation, however, is to do with moisture. We will mainly focus on this, but also discuss other ways to approach the problem with the help of anecdotes.
Skip this section if you want to immediately get down to trying out the chewy cookie recipe.
What You Need To Get The Most Moisture
Many people regard moisture as the prime reason why cookies get chewy because chewy cookies have more moisture content than crispier cookies.
A cookie is composed of many different elements and adding or taking out a particular element can result in a different outcome each time, even if it’s only a subtle difference. You can get a brittle, thick, thin or chewy cookie, depending on the moisture content.
Let’s go into more detail now:
- Lots of cookies use sugar as a sweetener. It is wise to use more brown sugar than white in your chewy cookies. Use an even higher ratio to white sugar. Try 3:1. Brown sugar contains molasses, which can help to make cookies chewy and moist. Alternatively, you could try your hand at using inverse sugars.
- Use shortening instead of butter. It melts at even higher temperatures, which allows the battering time to rise, and retains moisture. You can use shortening that is buttery in flavor or a mixture of half butter and shortening if you want that buttery flavor. Alternatively, you can try melted or European (melted) butter.
- Eggs are usually used in all cookie recipes. Try only adding egg yolks that have been separated from the egg whites as they quickly dry out when baked.
- Use baking powder instead of baking soda, as it is more acidic than its soda counterpart. The thinner the cookie, the more moisture it loses. The less spread it has, the more moisture it retains.
- To keep them moist and chewy, you can also add a tablespoon or more of corn syrup, molasses or honey.
Let’s expand on the previous section. There are more factors involved in a chewy cookie recipe than just moisture.
- Use large amounts of sugar and liquid, but only a little fat. People believe that lower fat equals more chewiness and higher fat equals less chewiness and a thicker cookie.
- Use a higher proportion of eggs.
- Use strong flour or more gluten development when mixing.
- The important thing is to get the moisture that’s needed for the cookie you want. Experiment by using both regular and alternative ingredients. It is up to you what you use.
What You Need To Do
Simple Chewy Chocolate Chip Cookie Recipe
The following recipes have proven to make chewy cookies. You may study them to see how they attained their chewiness.
- 12 ounces of semi-sweet chocolate chips (chocolate chip cookies).
- 1 teaspoon of baking soda/powder.
- 1 large egg yolk.
- 1 teaspoon of kosher salt.
- 1 1/2 teaspoons of vanilla extract.
- 8 ounces light brown sugar (alternatively, you can use inverse sugars).
- 8 ounces of unsalted / European butter (or shortening as an alternative).
- 1 ounce of whole milk.
- 2 ounces of granulated sugar.
- 12 ounces of bread flour.
Step 1: Preparation
- The first thing you to do is prepare your ingredients. Start by melting your unsalted or European butter over a low burning heat in a 2-quart saucepan.
- Remember, you can use shortening instead and skip the melting processing. Then, set it aside to cool down a bit.
Step 2: Mixing
- Sift your flour on a tough paper plate, together with the salt and baking soda/powder. The baking powder helps to produce a chewier cookie than baking soda does.
- Afterward, pour your melted butter into a mixer's work bowl. Then, put in your granulated and brown sugar. You could use inverse sugars instead. Beat for at least 2 minutes on medium speed with the paddle attachment. At the same time mix in a measuring cup your vanilla extract, egg yolk (which is yellow, not white) and milk. Slow down the mixer speed a bit and reduce.
- Then, slowly add the egg mixture in and mix until it is all thoroughly combined and blended together. This should take around 30 seconds.
Step 3: After The Initial Mixing
- Gradually add in the dry ingredients – use your paper plate as a slide. Scrape down the bowl’s sides and stop a couple times.
- As the flour is tough, the speed should be now be set to stir (using the paddle attachment mixer). Now add your chocolate chips if you want to make chocolate chip cookies. The dough must be chilled for an hour.
Step 4: Baking
- This is where the baking starts. Preheat your oven to 325 to 375 degrees F. Place the racks in the top and bottom third of the oven. Grease the cookie sheets or line them with parchment paper. Scoop the dough into 1 and a half portions. Place this on to half sheet, lined parchment pans.
- For each sheet, you place 6 cookies. 2 sheets at one given time, you bake them for 15 to 17 minutes. The pans will need to also rotate each halfway through. Alternatively, you can use the convection setting of your even for this. Whenever you feel they are moist in the middle, you could just remove them then and there.
- Place 6 cookies on each sheet. You can bake 2 sheets at one time for 15 to 17 minutes. Rotate each of the pans halfway through. Alternatively, you can use the oven’s convection setting for this. Remove them whenever they are moist in the middle. The cookies will continue cooking in the hot pan outside the oven for at least 2 minutes. Now, remove them from the oven and slide the parchment with the cookies onto your cooling area. Wait until the cookies stop cooking on the hot pan before eating them.
These are some general tips you can also try.
- Use a Silpat or similar silicone sheet liner for baking to minimize any spreading.
- Do not over-mix the dough and don’t handle them too much.
- The butter and eggs should not be cold from the refrigerator, and the flour should be low in protein.
- Store your cooled-down baked cookies in a Tupperware container.
Keep this in mind: It is believed you can create moister, chewier cookies by baking for less time at a higher temperature. So pull them out when they are still moist in the middle. Baking them this way will firm them up more quickly and minimize spreading.
So you now have what you need to make chewy cookies. We’ve also learnt the simple things you can do to upgrade your cookie recipes. It can get confusing but the key thing is to remember that moisture is important when you want to make a chewy cookie. Remember that you have the freedom to experiment, so don’t be afraid to do so.
Key Note: “Moisture is the key to it”
I hope you enjoyed the read. Share it if possible and leave a comment down below. I hope you learned a thing or two and can now apply the knowledge to get a real mean chewy cookie that you and your friends can enjoy and munch on.