But you can make subtle as well as some not-so-subtle variations in your recipe and achieve a desired result without sacrificing flavor or texture. Who says baking cookies has to follow some rulebook anyway? Um, except the rules of science. Substitute or Add Ingredients Sometimes, depending on your recipe, you can add or sub out ingredients with good results. Plus, your particular baking technique and your method of storing cookies can also play a role. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients. Cookies that are dense and chewy incorporate more moisture into the batter. What’s in a Chewy Cookie? Well, the long and short answer to chewy cookies is it’s all about the moisture content. With that said, here are some basic rules of the road you can follow to help give your cookies that chewy, delicious texture you're desperately seeking. Whether you love a chewy chocolate chip cookie or you prefer a peanut butter cookie recipe, following this guide will help you bake a chewier cookie no matter which variety you choose. That means even if you follow a recipe down to every jot and tittle, your results will likely be different than my results. Sounds fun, right? Additionally, even variations like the type of oven you use, the type of baking pans or cookie sheets you use, the type of sugar you use for your cookies, and even the weather and microclimate inside your kitchen can all affect your baking endeavors. Sometimes you can use the exact same recipe, yet vary the cooking technique or the preparation technique (such as using finely processed nuts and chocolate instead of chunky nuts and chocolate), and your cookies will not turn out the same. Cookie chemistry can be summed up by determining what your interactions are (or will be) with bread flour, salt, and granulated sugar, as well as your planned baking times and temperatures. What this all boils down to, dear reader, is cookie chemistry. You struggle constantly trying to figure out how to make chewy cookies, and it seems no matter what you do, the textures always wind up wildly different, and you are at a loss as to why. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.Sometimes, it seems that no matter what you do, even if you are using the exact same ingredients and the exact same methods, your cookies never turn out quite the same. When measuring flour, we spoon it into a dry measuring cup and level off the excess. The cookies can be stored in an airtight container for up to 3 days. When the baking sheets are cool, repeat with the remaining batter. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. (There will be additional batter for a second batch.)īake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Arrange the balls on the prepared baking sheets about 2 inches apart. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated. Add the vanilla and egg and beat to incorporate. Whisk together the flour, baking powder and salt in a small bowl.īeat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Line 2 baking sheets with parchment paper. Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
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