- The darker the sugar you use the more chewy your cookie is going to be.
- Egg whites dry out baked goods. Chewy cookies have to be moist so use 1 egg and 1 egg yolk, plus 1 oz. of milk
- Melt butter for chewier cookies
- High sugar content increases spread. coarse granulated sugar increases spread, while fine sugar or confectioners sugar reduces spread.
- High baking soda content causes spread
- The creaming together of fat and sugar contributes to leavening by incorperating air. Creaming a mixture until light increases spread. Blending fat and sugar just til a paste without creaming in alot of air reduces spread.
- Low oven temperature increases spread. High temperature reduces spread, because the cookie has a chance to set up before it spreads too much
- A high liquid content butter spreads more
- Strong flour (bread and clear flours), or activation of gluten, decreases spread.
- Cookie spread more on a heavily greased pan.
- When using baking soda as a cookie ingredient, thoroughly sift or whisk it together with the flour before mixing it with wet ingredients. This ensures that your cookies have a uniform texture and are not filled with holes. Too much baking soda added to cookie batter can result in an undesirable taste and coarse texture, as well as discoloration.
- Leaving the dough in the fridge for 24-36 hours allows the ingredients to fully soak up the liquid, and result in a firmer dough which bakes to a better consistency. A long hydration time is important because eggs, unlike, say, water, are gelatinous and slow-moving. And since butter coats the flour, it makes it difficult for the liquids to get through to the dry ingredients.
- 2¼ cups flour
- 1 tsp baking soda
- 1 1/4 tsp kosher salt (I used 1 t. because I wanted to sprinkle sea salt on top.)
- 2 sticks unsalted butter, melted
- ¼ cup granulated sugar (omitted this since I wanted the chewiest cookie possible and the other cookies just tasted too sweet.)
- 1½ cup dark brown sugar
- 1 egg
- 2 tbsp milk
- 1 tbsp vanilla
- 2 cups chocolate chips
- 1 c. chopped, toasted walnuts (Chocolate Chip Cookies just NEED nuts! )
After forming into logs and refrigerating for a couple hours, I sliced off 1/2 inch rounds and baked. Now we’re talking! These are worthy of the title “Chocolate Chip Cookie”.
My brother and a friend both rated this as an 8 out of 10 in the chocolate chip cookie world. I’d say the two of them are CCC connoisseurs, so it’s better than most. Add some orange zest and almond extract and I’d be happy. You know what I realized? Chocolate Chip Cookies aren’t my favorite. Crazy right? Yeah, I know.