Grand Opera House

Columns

Chewy Chocolate Chip Cookies

“I am trying to achieve a thick, chewy chocolate chip cookie. Whenever I bake them, they flatten out and end up crunchier than I would like. What am I doing wrong?” —Angela from Sherwood

Solving cookie challenges is fun because it forces us to consider the function of each ingredient to determine what might be going wrong. If a cookie is flatter and crisper than what is desired, the first place to consider is the ratio of fat to flour. A cookie with too much fat and not enough flour will flatten excessively when the fat melts because there is not enough flour to maintain the structure of the cookie. Conversely, a cookie with too much flour and not enough fat will have too much structure and tend to stay upright as a cookie lump. Another possible cause for excessive flattening could be that the cookie dough is too warm when it goes into the oven, so the fat begins to melt immediately. A chilled cookie dough will first have to warm before the fat can melt, which reduces how far the cookie can spread while baking. Similarly, a warm cookie sheet will cause the fat to melt sooner as well. Another thing to consider would be to reduce the oven temperature by about 25 degrees.

Bookmark this post.
Ask Chef Jeff

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.