Why can’t I make my cookies taste like those chewey ones you can buy at the bakery? My local store ( PUBLIX ) has the best cookies, but I can’t figure out the recipe. They’re just your basic plain sugar cookie.
Add a little lecithin. You can get it at a health food store. I’m not a “chemistry of cooking” expert, but it makes the baked product softer (more chewy). You can also use Guar Gum or Xanthan Gum, which are dough binders.
Good luck.
I don’t do this because I think cookie dough is really gross, but a friend of mine will use pasteurized egg products and then doesn’t bake the cookies all the way. They will then bend just like the soft cookies at Mrs. Fields.
President’s Choice chocolate chip with pecan cookies are the best. By far. Accept no substitute.
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- In one of his “Big Secrets” books (there are three of them at least) William Poundstone says the “secret” ingredient of chewy cookies is milk. I don’t remember how much per batch. I’ll see if I can’t find the book later today. - MC
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Through experimenting I found that one way of making cookies a little chewier is to reduce the amount of butter slightly. It helps them to spread less and not go crispy after they’ve cooled.
I think the Secret to chewy cookies is milk or cream added to the batter, baked for a long period of time on tinfoil over a lowish temperature for longer.
I would try to make chewy cookies but there is no need. Matt’s chocolate chip cookies are the BEST damn cookies I have ever had from a bag.
Microwaved for a few seconds with cold milk… Heaven.
If your arteries can take it, look for recipes that call for shortening instead of butter. Crisco makes a butter-flavored shortening for this reason. The cookies won’t spread out as much as they bake, and will be chewier.
When using either butter or shortening for chocolate chip or similar cookies, only mix the dough as long as it takes to get everything blended. Overmixing will result in flat, cripsy cookies. I cannot tell you why this is, but it is a tip I was given and I have found that it works.
Right, Delph… butter contains liquids in addition to the butterfat, the liquids boil off in the oven making a flatter, crispier cookie.
If you prefer chewy, Butter-Flavored Crisco is the way to go. Be sure to mix the sugar and shortening thoroughly before adding any flour, and underbake a little.
Here’s a good recipe: (I just made 'em again last night)
1 cup granulated sugar
1 cup brown sugar
1 cup Butter-Flavored Crisco
mix well
add 2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
mix again
stir in 2 1/4 cups all-purpose flour
12 ounce bag of chocolate chips
bake at 375 F. for 8 - 12 minutes.
A Kitchen Aid mixer with paddle works wonders, as does a 3 ounce portion scoop and an AirBake cookie sheet.
Your brain-in-a-cookie-jar,
Myron