- High sugar and liquid content, but low fat
- High proportion of eggs.
- Strong flour, or gluten developed during mixing.
Monday, February 28, 2011
This is unbelievably simple. Half the fat = extra moist and chewy. Could that be? You won’t believe it till you attempt it. I’ve made the legendary Nestle Toll House Cookie recipe so many times - expecting to get the same cookie in their photos - but it’s a rare occurrence. Get out a HUGE glass of milk - you’ll love these.
When I ran across this idea on nancycreative, I almost passed it off. I’ve always believed that solutions are difficult - and this seemed too simplistic to really work.
All I need is yet another amazing cookie recipe in my group of favorites. But this isn’t necessarily a recipe that hasn’t existed before. It’s just a little trick that really works.
I guess that leaving half the fat out might justify going a little crazy with a plate of these cookies. I’ve tried to leave them alone, but I’m afraid they are going in the freezer in order to protect myself.
The ooey-gooey cookie pictured is fresh out of the oven. Once cooled, the texture changes to chewy - not gooey.
If you’ve ever tried to make a cookie chewier - ponder this: Moisture is necessary for chewiness, but other factors are also required. In other words - all chewy cookies are soft, but not all soft cookies are chewy. Three things add to chewiness - but you don’t have to have all three.
For more information - check out this forum on ChefTalk.
For the recipe, go to: