# Grocery Store Cookies **URL:** \ **Category:** Factual Questions\ **Created:** [November 17, 2000, 4:54pm UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610 "2000-11-17T16:54:34Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![KV](https://avatars.discourse-cdn.com/v4/letter/k/8baadc/32.png) [@KV](https://boards.straightdope.com/u/KV)\ **Post date:** [November 17, 2000, 4:54pm UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/1 "2000-11-17T16:54:34Z")
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. ---
**Author:** ![h\_thur](https://avatars.discourse-cdn.com/v4/letter/h/db5fbb/32.png) [@h\_thur](https://boards.straightdope.com/u/h_thur)\ **Post date:** [November 17, 2000, 5:29pm UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/2 "2000-11-17T17:29:00Z")
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,](http://www.logicool.com/gluten/store.asp) which are dough binders. Good luck. ---
**Author:** ![The\_Devil\_s\_Grandmother](https://avatars.discourse-cdn.com/v4/letter/t/74df32/32.png) [@The\_Devil\_s\_Grandmother](https://boards.straightdope.com/u/The_Devil_s_Grandmother)\ **Post date:** [November 17, 2000, 7:23pm UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/3 "2000-11-17T19:23:52Z")
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. ---
**Author:** ![omni-not](https://avatars.discourse-cdn.com/v4/letter/o/8dc957/32.png) [@omni-not](https://boards.straightdope.com/u/omni-not)\ **Post date:** [November 18, 2000, 1:40am UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/4 "2000-11-18T01:40:48Z")
> [@](#): > > My local store ( PUBLIX ) has the best cookies President’s Choice chocolate chip with pecan cookies _are_ the best. By far. Accept no substitute. ---
**Author:** ![DougC](https://avatars.discourse-cdn.com/v4/letter/d/7feea3/32.png) [@DougC](https://boards.straightdope.com/u/DougC)\ **Post date:** [November 18, 2000, 10:27am UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/5 "2000-11-18T10:27:25Z")
- - - 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 ---
**Author:** ![Nimue](https://avatars.discourse-cdn.com/v4/letter/n/d26b3c/32.png) [@Nimue](https://boards.straightdope.com/u/Nimue)\ **Post date:** [November 18, 2000, 2:50pm UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/6 "2000-11-18T14:50:09Z")
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. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [November 19, 2000, 2:24am UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/7 "2000-11-19T02:24:27Z")
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. ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [November 19, 2000, 2:28am UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/8 "2000-11-19T02:28:54Z")
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. ---
**Author:** ![delphica](https://avatars.discourse-cdn.com/v4/letter/d/e9a140/32.png) [@delphica](https://boards.straightdope.com/u/delphica)\ **Post date:** [November 19, 2000, 8:02am UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/9 "2000-11-19T08:02:00Z")
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. ---
**Author:** ![Myron\_Van\_Horowitzski](https://avatars.discourse-cdn.com/v4/letter/m/9de053/32.png) [@Myron\_Van\_Horowitzski](https://boards.straightdope.com/u/Myron_Van_Horowitzski)\ **Post date:** [November 20, 2000, 8:55pm UTC](https://boards.straightdope.com/t/grocery-store-cookies/41610/10 "2000-11-20T20:55:22Z")
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