Secret To Chewy Cookies Recipes
CHEWY SECRET CHOCOLATE CHIP COOKIES
This is a take on the Nestle Tollhouse recipe. Only one added ingredient, dark brown sugar, melted butter and a smidgen more flour make the difference... I had to sell my soul to my aunt so she'd tell me why hers tasted soooo good! Chewy chocolate chip cookie heaven!!!!!
Provided by CheSara
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Melt butter (usually 30 seconds in microwave).
- Beat butter, granulated sugar, dark brown sugar, molasses and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each addition.
- Combine flour, baking soda and salt in separate bowl.
- Gradually beat in flour mixture.
- Stir in morsels.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake at 375 oven for 9 to 11 minutes or until golden brown.
- Let stand for 2 minutes, remove to wire racks to cool completely.
- After cooling, carefully hide a few so you have a chance to eat them!
Nutrition Facts : Calories 249.2, Fat 12.4, SaturatedFat 7.5, Cholesterol 38, Sodium 215.4, Carbohydrate 34.4, Fiber 1.2, Sugar 22.5, Protein 2.5
CHEWY OATMEAL COOKIES
I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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- Go for Brown Sugar. Though brown sugar isn’t a traditional ingredient in sugar cookies, there’s no denying that adding it to your recipe will make your cookies chewier.
- Experiment with Syrup. If you don’t care for brown sugar, you can swap out the sugar in your recipe with a bit of corn syrup. This contains fructose and is hygroscopic, which means it attracts and retains moisture from the air.
- Buddy up with Butter. Butter is your best bet for chewy cookies, so don’t think about swapping it out for shortening or lard. Since it’s composed of 16 to 17 percent water, it’ll help make your dough more moist for tender, chewy cookies.
- Add an Extra Yolk. Eggs can make a huge difference in cookies. Plus, there are so many combinations you can use—all yolks, all whites, whole eggs, whole eggs plus a few whites, and so on (here’s how to separate them mess-free).
- Choose Your Flour Wisely. Be certain to double-check the type of flour you’re using to make your sugar cookie dough. Bread flour is ideal. It has a higher protein concentration than cake and all-purpose flours, which helps develop more gluten when baked.
- Watch Your Bake. Other factors that affect chewiness in a batch of cookies are oven temperature and baking time. Luckily, these can be easily adjusted to retain the most moisture in your cookies.
- Chill Out. Chilling your dough before baking helps, too. The cold raw dough will spread less during baking. This also is great tip for those bakers who like to make ahead.
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