Tips for Making Chewier Cookies

Also see https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/

Key Characteristics of a Chewy Cookie:

Moisture: Chewy cookies retain more moisture during baking, resulting in a softer, more pliable texture.

Density: They tend to be denser than crispy cookies, as the moisture helps create a slightly sticky, fudgy interior.

Softness: While not necessarily cakey, chewy cookies have a noticeable softness and a slight "give" when bitten into.

Factors Affecting Chewy Texture:

Sugar: Brown sugar, with its molasses content, adds moisture and contributes to a chewier texture according to baking blogs.

Fat: Using melted butter instead of softened or creamed butter can lead to a chewier cookie, as suggested by some baking websites.

Egg Yolks: A higher proportion of egg yolks in the dough can increase chewiness, according to a food blog.

Baking Time and Temperature: Shortening the baking time and using a slightly lower temperature can help retain moisture and prevent the cookie from drying out. Underbake. At least 2-3 min before you think it's done. Allow to cool completely and it'll be soft and chewy!

Dough Chilling: Chilling the dough before baking can help prevent excessive spreading and contribute to a chewier texture.

Flour Type: While the impact is debated, some sources suggest using bread flour (which has a higher protein content) can lead to a chewier cookie according to some baking discussions. Other say, A softer cookie comes from lower protein and less gluten formation. It's contradictory to use bread flour and add cornstarch. To get less protein, use cake flour (a lower protein flour) and AP and cornstarch. Response: I don't mean offense to the author of this response, but this is the worst advice I've seen for making a chewy cookie. Cake flour will yield a crumbly cookie. It is too low in protein. Bread flour will yield the chewiest cookie because it has developed more gluten and structure. Chew must have a resistance that is too structured to be fudgy, too pliable to be cakey/crumbly, and denser than anything one would use low protein flour for.

Cornstarch: Adding cornstarch to the dough can help absorb moisture and create a softer, chewier texture according to some baking resources.