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12-08-2016 10:09 PM
I use butter flavor crisco instead of butter and don't bake them as long. Now I want cookies!!!!
12-09-2016 12:31 AM
Cookies containing moist ingredients like raisins, dates, chopped apple, banana are more likely to be soft and chewy.
12-09-2016 12:34 AM
undercook them slightly
use real butter
keep a slice or two of white bread in whatever you are storing the cookies in.....it keeps them soft and fresh tasting.
12-09-2016 01:27 PM
This may sound strange, but if I've already baked cookies and found them to be crunchier than I would like, I put the cookies in an airtight container and either: add a couple of apple slices for a few hours (good with cookies like oatmeal spice, where a little added apple flavor is nice), or I dampen a paper towel, squeeze it tightly to remove all excess water, straighten it out then place the slightly damp paper towel in with the cookies. The cookies absorb the water and because soft/chewy. I've been doing this trick for years.
And thanks to everyone else's suggestions. I'll give them a try!
12-09-2016 02:48 PM
@sweetee2 wrote:Don't bake them as long.
Thats what I do and they are chewie not crisp.
12-09-2016 08:03 PM
@Jamma wrote:
@sweetee2 wrote:Don't bake them as long.
Thats what I do and they are chewie not crisp.
I do the same as the both of you.
I just take them out just a little bit earlier, and this seems to help them stay softer. I prefer cookies that are softer and chewier, than crisper. It's just a personal preference.
12-10-2016 10:07 PM
Good question @Katcat1
Does anyone cook on a different level in the oven (instead of in the middle)?
Does anyone lower the oven temperature for a longer bake time?
12-11-2016 12:32 AM
12-11-2016 01:03 AM
Most of the time my cookies come out chewy and I "think" the trick to getting a chewy cookie may be to cream the butter and sugar no less than 7 minutes. I have a kitchen aid which makes that part a breeze. I get the butter and sugars going then while that's mixing I prepare the dry ingredients. When I mix the dry ingredients together I bring the mixture up with the spoon and shake it into the bowl to incorporate air, it's like a lazy sifting. Then baking, if it's a new recipe I bake on the lowest time then go from there. If it's a tried and true recipe I bake them the amount of time I've noted and they come out the same every time - chewy 😋
12-15-2016 06:33 PM
@Katcat1 Somebody mentioned Alton Brown in this thread. He did an episode on Good Eats called "Three Chips for Sister Marsha" where he discussed chocolate chips cookies and how to make The Chewy, The Puffy, The Thin.
The link to the three on Food Network is:
http://www.foodnetwork.com/shows/good-eats/cl-series/three-chips-for-sister-marsha2.html
Here's the recipe for The Chewy:
EPISODE: Three Chips for Sister Marsha
The Chewy
Total Time: 1 hr 50 min Prep: 20 min Inactive: 1 hr Cook: 30 min
Yield: 2 dozen cookies
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
The darker the sugar you use, the chewier your cookies will be.
Recipe courtesy of Alton Brown
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