Choc chip cookies that stay chewy

[Anonymous]

I've used many different recipes but mine always end up crisp after they've completely cooled, is there a trick to making them stay chewy? Use less flour than recipes call for? My mom used to make a recipe using vegetable oil instead of butter and I think hers stayed chewier, but she's been gone a long time and I don't know her recipe.

[Anonymous]

Don’t overbake them. Take them out of the oven a few minutes before you think they are done.

And, once they are cooled (if you are not eating very soon) store in air tight container at room temperature.

[Anonymous]

Anonymous wrote:Don’t overbake them. Take them out of the oven a few minutes before you think they are done.

And, once they are cooled (if you are not eating very soon) store in air tight container at room temperature.

Yeah, I don't overbake them and I do store them quickly. (That is, I do one pan that is baked as lightly as possible, because I have a son who likes them on the edge of burnt).

[Anonymous]

How about molasses instead of sugar?

[Anonymous]

Using oil will help them stay soft. Other fats solidify at room temp and do similar in the cookie.

[Anonymous]

Have you tried using Crisco?

[Anonymous]

Anonymous wrote:Have you tried using Crisco?

Doesn’t that give a crumbly short texture.

[Anonymous]

Put a bread crust onto the Tupperware with them. I don’t know why it works but it’s magic.

[Anonymous]

I think a higher ratio of brown sugar makes them chewier.

[Anonymous]

I will take your crispy cookies! I don’t like the soft, chewy ones at all.

[Anonymous]

Anonymous wrote:Put a bread crust onto the Tupperware with them. I don’t know why it works but it’s magic.

1000x this! Along with taking them out about 1-2 minutes before the recipe calls for. Bread crust is key!

[Anonymous]

Bake on parchment paper instead of directly on the pan. This will keep them from crispy the way the baking sheet does.

[Anonymous]

Anonymous wrote:How about molasses instead of sugar?

Funny you should mention that. Since brown sugar is just white sugar with the molasses re-added (my brother works for a sugarbeet processor) I never bother buying brown, I just drizzle some molasses in the batter.

Found this though:
https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/

melted butter, egg plus an egg yok, and a little bit of cornstarch.
great reviews

[Anonymous]

These answers are all wrong. Sorry to sound rude, but I found out after years of baking chocolate chip cookies for my family at Christmas. The trick is to keep your dough cold while baking. Make your dough (with real butter) in advance. Refrigerate it. I make mine the night before I’m going to bake. Then if you’re making multiple trays of cookies, let your cookie sheet cool down after you take the first batch, it only takes a minute or two. Then take your dough out of the fridge and scoop your second batch of cookies. Your dough goes back in the fridge while that batch bakes. It has to stay cold until it’s in the oven. Keep repeating until the dough is all gone. These cookies will have the crispy edge and the chewy texture you want in a chocolate chip cookie.

[Anonymous]

Anonymous wrote:These answers are all wrong. Sorry to sound rude, but I found out after years of baking chocolate chip cookies for my family at Christmas. The trick is to keep your dough cold while baking. Make your dough (with real butter) in advance. Refrigerate it. I make mine the night before I’m going to bake. Then if you’re making multiple trays of cookies, let your cookie sheet cool down after you take the first batch, it only takes a minute or two. Then take your dough out of the fridge and scoop your second batch of cookies. Your dough goes back in the fridge while that batch bakes. It has to stay cold until it’s in the oven. Keep repeating until the dough is all gone. These cookies will have the crispy edge and the chewy texture you want in a chocolate chip cookie.

Your “trick” of keeping the batter and cookie sheet cold/cool works because if the dough and sheet are hot, the butter will melt, causing the cookie to spread and thin, becoming crisp. Keeping the dough cold and the sheet cool will mitigate that. Using parchment paper will keep it cooler as well. Molasses/brown sugar instead of granulated sugar adds moisture.

Strangely, making cookies with melted butter instead of softened butter will actually give you a dense chewy cookie because the melted butter coats each grain of flour and the water in the butter activates the gluten, increasing the chewiness. If you do this, definitely refrigerate the dough before baking.