Chewy Cookies!?

Question

What is it in cookies that makes them chewy? I made a batch of cookies but they are too hard. Do i put another egg in it or what do i put in the dough in order to get the chewy ness. I know it's not flour!

Answer 1

Margarine or the fake-ish butter will make dough kind of odd. Your best bet is real butter, but I honestly use canola oil in my cookies (just not homemade icing, has to be the butter). Good luck making a new batch. I know how much of a pain it can be having to start over again.

Oh, and definitely watch your flour like you said. It'll make them hard and dry in a second with too much.

Answer 2

Each ingrediant has a job to do.
Flour is most often the main body
sugar for flavor and texture
Salt for flavor
eggs binding
fat is lubricant

OK the more fat you add the more the cookie will spread

Sugar depending on the cookie and the amount will make it more chewie also the type of sugar plays a big part.

Brown sugar is no more than white granulated sugar with molasses added to it

Actuly the ttype of flour you use can play a part in the finnished outcome

there is bread flour cake flour a p flour
self rising
all have a different amount of gluten bread being the highest which meand more dense or tougher.

Answer 3

What makes cookies soft and chewy?

High moisture content does; so the recipe, baking time, and temperature must be adjusted to retain moisture. Binding the water in butter, eggs, and brown sugar (it contains molasses, which is 10 percent water) with flour slows its evaporation. The dough needs a little extra flour, which makes it stiffer. The stiff dough spreads less, less liquid evaporates, and the cookies are thicker. Mass also helps cookies stay moist--big dollops of dough make softer and chewier cookies than tiny spoonfuls of dough. Bake these thick cookies for a shorter time at a high temperature to firm them quickly and minimize spreading. Most important, don't bake them too long--remove from the oven when the cookie rim is brown and at least 1/3 of the center top remains pale. The cooked centers will be soft.

Answer 4

Try this one--
CHewy Chocolate cookies:

INGREDIENTS
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

Answer 5

CHERRY BALLS

a half cup of butter
one and a half cups flour
1 tsp vanilla
a quarter cup powder sugar
pinch salt
maraschino cherries

direction:
Cream butter and sugar,add flour,
salt, and vanilla.
Cover a cherry with dough making a small ball
Bake @ 350f on ungreased cookie sheet for 12 to 15 minutes.
Let cool and dip into this icing:
1 cup powdered sugar
1 tsp vanilla
2 T. heavy cream
mixed well.

Answer 6

It could be one of many things. Your recipes I love allrecipes.com, but the general rule for cookies I learned in school is to cream the butter and sugar for about 7 mins then add the eggs one at a time until just mixed in then the flour mixture and thats the part you don't want to over mix. Over mixing the flour mixture will make the cookies tough.
Hope this helps:)

Answer 7

I have found that when bake my cookies less than I normally do, they are more chewy after they cool.