Content

• To step
• Method 1 of 3: Add or replace ingredients in your recipe
• Method 2 of 3: Use baking techniques to make chewy cookies
• Method 3 of 3: Store cookies for a chewy texture

Everyone likes a nice, firm, chewy cookie, and it doesn't have to be difficult to make your own. The biggest difference between a chewy cookie and a crispy cookie is that a chewy cookie contains more moisture. By replacing ingredients, using certain baking techniques, and properly storing your cookies, you can bake wonderfully soft, chewy cookies time after time.

To step

Method 1 of 3: Add or replace ingredients in your recipe

1. Add molasses or honey to your cookies. Adding a tablespoon (21 g) of molasses to your cookie dough will increase the moisture content of the dough, giving your cookies a smooth, chewy texture. If you're not a fan of the intense flavor of molasses, try using a tablespoon of honey.
   • Do not add several tablespoons of liquid sweet ingredients such as molasses or honey as this will make your cookies too wet and sweet. One tablespoon is enough to soften your cookies, but still maintain the foundations of the dough.
2. Use brown sugar or dark brown caster sugar instead of granulated sugar. Brown sugar is more moist than granulated sugar, producing cookies that are more chewy than crunchy. Replace the granulated sugar in your recipe 1-1 with brown sugar. This will also give your cookies a richer, caramelized flavor.
3. Use recipes that call for shortening instead of butter. Butter contains fat, milk, and water, while shortening is 100% fat. Using butter in cookies creates steam (thanks to the water) during the baking process, causing your cookies to dry out slightly. Shortening will give a softer, chewy result. If you want to replace butter with shortening in a recipe, use a 1-1 ratio.
4. Opt for recipes with baking powder instead of baking soda. Baking soda is more acidic than baking soda, so your cookies won't spread as much. This will prevent the cookies from losing too much moisture as they thin out.

Method 2 of 3: Use baking techniques to make chewy cookies

1. Lower the temperature in your oven. Many cookie recipes call for a temperature of 175 ° C or higher. These high temperatures ensure that your cookies lose a lot of moisture during the baking process. Look for recipes that call for an oven temperature of around 160 ° C to keep your cookies moist.
2. Let your dough rest in the fridge before baking. Chilling your dough in the fridge for at least an hour will cause some of the water to evaporate from your cookies, giving the dough a higher sugar content. This higher content will keep your cookies moist and chewy.
   • The longer you let your dough rest, the more chewy the cookies will be. Professional bakers often let their dough rest for several days to achieve the desired texture. However, don't let the dough sit in your refrigerator for more than a week.

Method 3 of 3: Store cookies for a chewy texture

1. Let the cookies cool completely, but don't leave them on the counter. Let your cookies cool completely on the baking tray before storing them. Then keep them immediately when they are at room temperature. Leaving them out in the open will help them dry out faster.
2. Add a slice of fresh bread to the container where you keep your cookies. Add a slice of fresh bread to the tray with the cookies in it to keep your cookies chewy and moist for longer. This will add moisture to the container, which will be absorbed by the cookies. You will know that the method works when your slice of bread has dried like a piece of toast the next day, while your cookies are still soft and chewy.