Food How to Make Perfectly Chewy Chocolate Chip Cookies
The Chocolate Chip Cookies That Changed the Way I Bake
Sarah Kieffer started banging sheet pans in ninth grade. She was going through “a cookie phase,” trying to find the perfect chocolate chip recipe, and one of them wasn’t working out. While most cookies spread in the oven, this one stayed put, as if in protest. “It was just this ball of dough that didn't fall, so I hit the pan in the oven because I was mad,” she told me over the phone. “That helped.” The cookies deflated, thinned out, and spread more. Lifting the pan, then banging it down, forces cookies to breathe out all their hot air and become less puffy and cakey. It was an aha moment for Kieffer.
If you love a good chewy chocolate chip cookie recipe, listen up: Here are several tips to ensure chewy cookies every time.
Everyone loves chocolate chip cookies, of course. But we all have an idea of the perfect version—yours might be crunchy and studded with dark chocolate or soft and chewy with creamy milk chocolate chunks. (Or maybe not even baked.)
Today, we’re talking about some tips to make a chewier, softer chocolate chip cookie. If you like yours crunchy and crisp, get our. (And if you prefer unbaked dough, see this that's safe to eat raw.) But if you're into the chew, keep reading!
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There are a few things to keep in mind when aiming for a softer texture with your cookies in general:
For classic chewy chocolate chip cookies, stick with all-purpose. When you start introducing things like whole wheat flour or spelt flour, you’re going to affect the texture of your final cookie. That doesn’t mean you can’t bake a chewy whole-wheat chocolate chip cookie, but it requires more manipulation. So keep it simple.
If you're gluten-free, choose a 1:1 flour likethat isn't too starchy.
When baking cookies, you’ll be using some sort of fat, typically butter. However, if you want to make a very chewy cookie,is the way to go. Coconut oil produces a cookie that is softer and less likely to crisp up than a butter-based cookie. Bonus: that also makes it vegan (at least once you account for the eggs; more on that below)! You can either try subbing coconut oil for the butter in your favorite recipe, or try this .
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Most chocolate chip cookie recipes call for regular white granulated. Swapping some of the sugar for a sweetener with more moisture (like brown sugar or even molasses) can help create a chewier texture. Don’t swap all of the white sugar out or you can alter the texture negatively, but try a small substitution and see how you like the result.
4. Eggs (& Egg Substitutes)
According to, if you barely beat in the egg, you'll end up with a chewier texture. And adding an extra egg yolk, among other tricks.
But what if you don't eat?
There are lots ofyou can use in baking, but some work better in cakes, cupcakes, , and quick breads than in cookies. going the flax egg route for cookies. Simply whisk 1 tablespoon ground flax seed (you can do this in a or if all you have are whole seeds) with 3 tablespoons of water and let it sit until the texture becomes a little gelatinous, then use in place of the egg.
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5. Secret Ingredients!
For chewy chocolate chip cookies, there is one additional baker's trick, and that's to a a little something extra. Try stirring a teaspoon of baking powder into your flour before mixing up your dough. Baking powder encourages dough to rise (which is why we use it in biscuits and breads). It makes sense: Causing the dough to rise slightly means your cookies won't be as flat, and therefore not as crunchy. See it in action in this.
You can also add a bit of cornstarch or tapioca starch, per this.
And if you're making a gluten-free chocolate chip cookie recipe, you can alsoto keep the texture nice and smooth.
6. Chill OutIf you can bear to wait (or remember to plan ahead), chill your dough in the fridge for at least 24 hours. That improves the cookies' texture and flavor too. You can stash the dough in any bowl covered tightly with plastic wrap or another lid, or try these —they portion your dough with a simple press and then you can stash them in the fridge or freezer until ready to bake!
7. Baking Time
Brown Sugar vs. White Sugar: What's the Difference, and Which Is Better for You?
Brown sugar vs. white sugar—what exactly is the difference between the two anyway? We called on a trusted chef for the answer.Principal chef of Hello Fresh Claudia Sidoti answers all of your questions below. And to make sure your baked goods turn out perfectly, see The 30 Worst Mistakes You're Making When Baking Cookies so you know what to avoid.
A surefire way to create chewier cookies is to underbake them slightly. No, you don’t want them to be raw in the middle (then we’d just all be eating, which isn’t a bad thing but isn’t quite the point of this article), but you want to take them out while they still look and feel soft. The edges should be set, but the center should look slightly underbaked. Let them cool, and then reap the chewy rewards.
Now go forth and bake cookies! Start with your favorite classic chocolate chip cookie recipe and experiment to your heart’s content.
Bonus Tip: Skip the Chips
This doesn't affect the texture quite so much (though while warm, you will get amazing pockets of melted chocolate), but is a generally great rule of thumb for leveling up your CCCs. Althoughare right in the name of these classic treats, you'll get a far tastier result if you use chopped chocolate instead. Try a mix of milk and dark.
Related video: How To Make A Skillet Cookie For 2 [provided by Rachael Ray]
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