How do I get soft, chewy cookies instead of crispy ones?

Question

Get tips for making soft, chewy cookies with the right ingredients and baking time.

Answer 1

The secret to soft, chewy cookies (instead of crispy ones) is to use a higher ratio of brown sugar to white sugar, slightly underbake them, and store them in an airtight container with a slice of bread.

Detailed Explanation:

Cookie texture is a delightful science! Here's how to tip the scales towards soft and chewy:

• Sugar Ratio:
  • Brown Sugar: Contains molasses, which is hygroscopic (attracts and retains moisture). A higher proportion of brown sugar (compared to granulated white sugar) helps keep cookies moist and chewy.
  • White Sugar: Contributes more to crispness and spread.
  Many chewy cookie recipes use a 1:1 or higher ratio of brown sugar to white sugar.
• Underbaking: This is key. Remove cookies from the oven when the edges are just set and lightly golden, but the centers still look slightly underbaked and soft. They will continue to cook and set as they cool on the hot baking sheet (carryover cooking).
• Fat Type: Using butter that's softened but still slightly firm (not melted) helps create a tender crumb. Some recipes use a mix of butter and a little shortening for extra chewiness.
• Leavening: Often, baking soda (which needs an acid to react) is favored for chewy cookies over baking powder, especially in recipes with brown sugar or acidic ingredients, as it creates a slightly denser, chewier texture.
• Storage: Store cooled cookies in an airtight container. For extra chewiness, add a slice of plain bread or a small piece of apple to the container; the cookies will absorb moisture from it.

Pro Tip:

For an even chewier cookie, after baking, let the cookies cool on the baking sheet for only 5 minutes before transferring them to a wire rack. This allows the residual heat to finish cooking them slightly without drying them out.