I have tried many recipies. I follow them exactly. Doesn't work. Cook them on a higher or lower temprature, doesn't work. I have tried dropping them by spoonfulls, flattening them with forks, rolling them into balls, big ones, little ones, round ones oval ones. Nothing seems to work. No even if I put in more wet ingredients.
How do I make them chewy??
2007-01-08 20:33:38 · 15 answers · asked by .. 3 in Food & Drink ➔ Cooking & Recipes
Melted butter makes chewy cookies.
"In its solid state, butter is an emulsion of butter and water. When butter is melted, the fat and water molecules separate. When melted butter is added to a dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic sheets of gluten. The gluten makes a cookies chewy."Cook's Illustrated.
The point of "trans fat"shortening is for crispiness. DONT NOT USE shortening for chewy cookies.
flour
baking soda
salt
butter
brown sugar
white sugar
egg
vanilla extract
chocolate chips
Thick and Chewy Chocolate Chip Cookies
The Problem: We tried innumerable published recipes claiming to produce thick, chewy cookies but were disappointed batch after batch.
The Goal: The quest began simply enough: We wanted to duplicate, at home, the big, delicious, chewy chocolate chip cookies bought in the trendy specialty cookie shops. For us, first and foremost, this genre of home-baked chocolate chip drop cookie had to look and taste like the ultimate, sinful cookie: thick (1/2 inch high), jumbo (3 inches in diameter), and bursting with chocolate. It also had to have a mouthwatering, uneven surface texture with rounded edges and be slightly crispy but tender on the outside and rich, buttery, soft, and chewy on the inside.
The Solution: One key element in achieving this cookie was melting the butter. According to food scientist Shirley Corriher, when butter is melted, free water and fat separate. When this melted butter is combined with flour, the proteins in the flour grab the water and each other to immediately form elastic sheets of gluten. This creates a product with a chewy texture. At the same time, the sugars and fats are working to inhibit gluten formation, which prevents the cookies from getting too tough. After numerous tests, varying the type of flour, the proportion of flour to butter, and sifting and not sifting, we decided that the best cookie resulted from unsifted, bleached, all-purpose flour, which has a lower protein content than unbleached. Also, the problem of the cookie hardening after several hours was eliminated by the addition of a single egg yolk; the added fat acts as a tenderizer.
Check out Cook's Illustrated/America's Test Kitchen, they're like a university of "pro"fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice.
If you're making chocolate chip cookies, use Guittard chocolate chips, it has a higher fat content. Or any other chip that has higher fat than regular Nestle or Hersheys. And only use THE best ingredients(everything counts) butter,sugar,flour, etc. Just check Cook's Illustrated out, thats where I got my info from.
HAVE FUN!!ENJOY!
2007-01-08 23:30:31 · answer #1 · answered by valentinevu 2 · 1⤊ 0⤋
Try baking the first sheet for 8 minutes or so, they will have to sit and cool for a bit so they won't fall apart when transferred from the cookie sheet. Test one (it depends on how hot your oven is, too...ovens are supposed to have the temperature calibrated once/year, although I've never done that...), if it seems to "gooey" try the next sheet for 9 minutes & so on until you find the magic number for your oven & cookies. It is absolutely a time issue. Good luck!
2007-01-08 22:36:40 · answer #2 · answered by wondering... 2 · 0⤊ 0⤋
Alton Brown is my TV boyfriend. He taught me that if you substitute brown sugar for most of the white sugar in a cookie recipe, that my cookies will be chewier. And by jove, he was right! Brown sugar absorbs moisture from the air.
Now I am hungry.
2007-01-09 00:50:34 · answer #3 · answered by chefcherie 4 · 1⤊ 0⤋
Use real butter not margarine. Never melt the butter. Soften it to room temperature and cream in your sugars. In between baking batches keep your cookie dough in the refridgerator to keep the butter firm.
2007-01-08 23:04:00 · answer #4 · answered by Anonymous · 0⤊ 0⤋
If you bake the cookies at a low temperature, they will develop an appealing chew.
2007-01-08 20:42:13 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Dont cook them for as long as it says, 2 mins less or so
2007-01-08 20:37:35 · answer #6 · answered by vicky 2 · 0⤊ 0⤋
Substitute some apple sauce in with the butter, margarine, or whatever you use.
2007-01-08 20:38:39 · answer #7 · answered by R C 2 · 1⤊ 0⤋
double check the temp. of your oven...the temp is not accurate in most.
use a baking stone instead of glass or metal baking dishes
decrease the time
2007-01-08 20:39:19 · answer #8 · answered by Deana G 5 · 1⤊ 0⤋
AFTER YOU FINISH BAKING YOUR COOKIES ADD A SLICE OF WHITE BREAD ON TOP OF THEM AND CLOSE THE CONTAINER IT WORKS EVERY TIME TRY IT!!
2007-01-08 20:38:26 · answer #9 · answered by Anonymous · 0⤊ 0⤋
found this recipe for chewy chocolate chip cookies, and is the best..it adds pudding mix..do a search for
award-winning-soft-chocolate-chip-cookies website is
http://food.yahoo.com/recipes/allrecipes/15004/award-winning-soft-chocolate-chip-cookies;_ylt=Amq64g870TCUlrfyBOIhD5NCY.Y5
2007-01-09 02:20:50 · answer #10 · answered by darlin12009 5 · 0⤊ 0⤋