#Chewy chocolate chip cookies how to

Try chilling the dough just a bit before baking next time. If it’s a REALLY hot day out, the cookie batter may have also been too warm, even if everything was measured out perfectly. This should help stop the aggressive spreading in the oven. The fix? Chill the rest of your dough before baking the remaining cookies. Too little flour and the cookies won’t have enough structure causing them to spread too much. Usually this is a result of under measuring your flour.

Brown sugar and melted butter keep the cookies chewy, because of their high moisture content.

Cornstarch gives cookies a little lift and keeps the dough very soft.

The answer has two parts, what makes a cookie soft and what makes a cookie chewy. What is the secret to soft chewy cookies? Melted butter doesn’t get whipped and it melts faster in the oven, which causes the cookies to spread, which therefore, leads to a shorter, denser, chewier cookie. Room temperature butter also takes longer to melt in the oven, causing the cookies to rise, which results in a cake-ier cookie. Some cookies will call for creaming room temperature butter together with sugar which whips air into the dough resulting in a fluffier cookie. Melting butter makes these cookies chewy.įor the longer answer, let’s look at room temperature butter.

#Chewy chocolate chip cookies how to

Want to learn more? Here’s a great article on How to Make Soft or Crispy Cookies. See my fluffy chocolate chip cookies for more information and the recipe.

If you want fluffy cookies: use cold butter, cornstarch, and chill the dough. Melted butter allows the dough to spread (aka they don’t get as fluffy), the granulated sugar doesn’t add as much moisture as brown sugar, and leaving out the egg takes the structure out which means the dough will spread more. If you want crunchy cookies: use melted butter, granulated sugar, and no egg. Melted butter allows the dough to spread (aka they don’t get as fluffy) and the brown sugar adds moisture which makes for a chewy cookie. If you want chewy cookies: use melted butter and brown sugar. Here’s my quick summary on what makes cookies chewy, crunchy, or fluffy: The fat, sugars, egg, and flour is what changes the texture. What makes cookies chewy vs crunchy or fluffy?

Scoop cookie dough onto the prepared baking sheet using a small cookie scoop.

Beat in flour, cornstarch, baking soda, and salt.Beat together butter, both sugars, egg, and vanilla using a hand mixer.One bowl, a hand mixer, and you’re done! With a short ingredient list and minimal dishes, these cookies come together in a snap! Using a combination of flavors and shapes makes every bite a surprise. Milk chocolate chips and semi-sweet chocolate chunks.As with all my desserts, salt is necessary to balance out the sweetness and bring out all those yummy flavors! Cornstarch balances out the melted butter and helps to give these cookies just a little fluff.Today’s recipe only calls for 1 1/2 cups which keeps these cookies from being too puffy. Vanilla extract adds flavor and warmth to the dough.Granulated sugar keeps the cookies from being too puffy, while the brown sugar adds a rich flavor, moisture, and helps keep these chewy! Melted butter is the key to having chewy and flavorful cookies.😉 Ingredient lists amongst cookies may be very similar, but the ratios and the treatment of each ingredient is what make THESE stand out.

You might think that a chocolate chip cookie (CCC) is a CCC is a CCC, but then you’d be wrong.