Return to Content

How to Make Thick & Chewy Chocolate Chip Cookies

How to Make Thick & Chewy Chocolate Chip Cookies
0 votes, 0.00 avg. rating (0% score)

 

choc-chip-cookie-caI want to make thick & chewy chocolate chip cookies , not ones that are thin and crisp. I use a modified Toll House cookie recipe and still use butter (not honey), yet I can’t get the cookies to be as thick as those I remember my grandmother making. They seem kind of runny, as if they melt on the pan.

All-butter cookies with minimal flour are on the thin and crisp side by nature. To get a thicker cookie, you can increase the flour slightly, substitute stick margarine or vegetable shortening for part of the butter, or use a recipe that calls for some corn syrup.

The invert sugar — glucose — is particularly hygroscopic (water attracting), and just a few tablespoons of it is enough to keep cookies moist. Honey and maple syrup, though their sugars are different, provide a similar, though slightly less chewy effect.

 

 

Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay

Subscribe Today and Save 72%

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111