When baking cookies at home, the hardest part is attaining the perfect chewiness. While some prefer their cookies a bit harder or even crunchy (we know, it’s strange), we love our cookies soft to the touch, but also slightly firm striking the perfect balance between yielding and hard. Chewy cookies hold the ingredients just right while still coming apart at the right time in your mouth.
But how do you make a chewy cookie? What ingredients do you need to include to make sure your cookies come out perfect every single time? We set out to discover just that, and we are happy to report that we discovered the tips and ingredients required for the best cookie we have ever made.
What Ingredients Do You Need for Chewy Cookies?
Less Fat Means More Chewy
The one thing you always want to remember is that when trying to make cookies chewier, you are going to need less fat. As a general rule of thumb, less fat equals more chewy and more fat equals less chewy. Sounds counterintuitive, but these are the delicious facts!
More Moisture Means Soft and Chewy Goodness
When we say more moisture, we don’t mean adding extra liquid into the recipe. You simply need to adjust the existing recipe to allow it to retain more moisture. This looks like reducing the cooking time and baking temperature slightly so the moisture doesn’t bake out in the high heat.
Another tactic is to bind the water, butter, eggs, brown sugar with flour . This helps because the brown sugar contains molasses (which is approximately 10% water) and adding the flower is going to slow down the evaporation of any liquids, results in a softer, fuller cookie. Remember, a fuller cookie is a chewier cookie
Cut Down on Cooking Time
While we mentioned this above, it’s deserves to be expanded on a bit because it’s important when chasing chewiness. We asked several bakers what their go-to trick was for making sure their cookies stayed soft and many of them said to cut down on the baking time slightly. For many, it was really as simple as that. Try upping the baking temperature and shaving between 5-10 minutes off the baking time and you’ll find that the cookies hold their shape and stay extra soft.
More Mass Means a Better Cookie
When using larger dollops of cookie dough when forming the raw cookies, you ensure that the cookie will stand a better chance at retaining moisture and not getting too hot when baking. This is more of a preventive tactic than ingredient but it works!
Untested Methods For a Chewier Cookie
Everything mentioned above we have been able to test and confirm for ourselves. Here are a few things that we have always heard contribute to chewiness but haven’t tried ourselves. Your mileage may vary but we have heard these time and time again so they are definitely worth a shot:
Inverted Sugars – replacing your sugars with inverted sugars can lead to a chewier end result.
Using Melted Butter – many people swear by this technique. Instead of folding in your butter at room temperature, melt it first and then add it. Legend has it that you will be rewarded by the chewy cookie gods.
Hopefully with the tips and tricks outlined in this post, you have your arsenal full of baking techniques that will help you create the chewiest cookie you have ever tasted!
Do you have a tip that we missed? Let us know in the comments. We would love to hear it!