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. Make them from scratch or pick up a box from the grocery, along with a carton of milk—cow's or plant-based.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

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.

In the center, it's softer. The chocolate gives us a melty, dense mouthfeel. The caramelized butter, sugar, vanilla, chocolate, and subtle notes of salt offer a balanced flavor profile. The saltiness highlights and enhances the preexisting flavors.

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.

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.

How can I make my cookies fluffier instead of flat? ›

Melted butter incorporates more easily into the dough, creating a more cohesive and pliable dough. Use a mixture of baking powder and baking soda as leavening agents. Baking powder provides lift and helps create a fluffy texture, while baking soda helps to densify the cookie and create a chewier texture.

Brown sugar

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

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.

ratio of fats to flour, and baking times/temps.. for more chewy cake like cookies, you want something with a high fat, content cooked at a lower longer temperature… for a more crispy or dryer cooking you want a lower fat batter cooked at a high temperature.

Baking at 375 degrees F as opposed to a lower temperature will help cookies stay soft: they'll bake faster which means they aren't in the hot, drying air of the oven too long. Pull the cookie sheet out of the oven when the cookies are just set: underbaking is better than overbaking.

You can try adding more egg to your recipe. Eggs make cookies softer and puffier. It doesn't need to be a lot of egg; half of an extra large egg will make a difference in a basic recipe. You can also swap out egg yolks for whole eggs.

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.