What’S The Secret To Chewy Cookies?
Soft, Fluffy, and Light Cookies
- Flour: Cake flour has a lower protein content and is more acidic than all-purpose flour.
- Fat: Shortening has a high melting point, stays solid longer during the baking process, and prevents the cookie from spreading.
- Sugar: Using brown sugar, which is more acidic and hydrophilic, retains moisture during baking.
– According to a Nestlé Toll House poll in 2017, chocolate chip cookies are the most popular cookie in 18 states, followed by peanut butter chocolate chip. Considering this comes from a chocolate chip maker, we take that with a large grain of sea salt.
What is the secret to chewy cookies?
- Always use butter.
- Choose the right sugar.
- Choose the right flour.
- Check your flour is in date.
- Choose the right kind of chocolate.
- Cream the butter and sugar.
- Beat in the eggs.
- Fold in the flour.
What makes cookies more chewy? Well, the long and short answer to chewy cookies is it’s all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.