Frito Chocolate Chip Cookies Recipe - Dessert for Two (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Chocolate Chip Cookies with Milk

In the top spot is the all-time favorite that can be enjoyed as simply or laboriously as you like.

Use a higher ratio of white to brown sugar

While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

Cow's milk: This is the most commonly used type of milk for baking, and is a good choice for oatmeal cookies. Almond milk: This non-dairy milk can be used as a substitute for cow's milk in baking, including for oatmeal cookies. It has a slightly nutty flavor that can complement the oats in the cookies.

Balance Is Best

Since the dough itself is sweet, darker chocolate balances it out beautifully," she says. Still, she warns not to go to extremes. "That doesn't mean you should use very dark chocolate such as 90 percent or 100 percent because, by comparison, the chocolate will taste a lot more bitter."

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Use Dark Brown Sugar and More of It

Many classic chocolate chip cookies use equal parts white sugar to brown sugar. And while our recipe still uses both types of sugar, we opted to increase the brown sugar and decrease the white sugar. This simple change increased the chewiness of the cookie and added depth of flavor.

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

If your cookies have cooled all the way down and they're still more on the raw side, they'll have to go back in the oven. As per Food52's instructions, preheat your oven to about 300 or 325 degrees Fahrenheit, then add the cookies in for 10 to 15 minutes at most, depending on how underbaked they were to begin with.

My cookies was underdone / under baked after a bake for about 7-8 minutes. To save these cookies, I let them completely cool, and then bake them again in 160 degrees C for about 5 minutes, and then leave it in the oven after I turn it off. The remaining trapped heat in the oven will continue to cook the cookies.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

But, it turns out that margarine or vegetable shortening is the secret to chewy cookies. I still make mine with butter, though.

This simple switch frees up the water content of the butter so that it can freely interact with the flour in the dough or batter. This allows gluten—the protein that gives baked goods their chew—to develop.