Incorporate More Moisture

One thing that has a big effect on your dough’s chewiness is its moisture content. More moisture will make your cookies chewier … to a point. You don’t want to add too much wetness or your cookies will run and spread, making them crunchy instead of chewy.

There are a few ways to add moisture. First, you can swap out some of the white sugar for brown sugar, which has molasses, or even add a teaspoon to a tablespoon or molasses or syrup if you need the white sugar. You can try using two yolks instead of a full egg, as the fatty yolks won’t dry out as fast as egg whites. Finally, you can try replacing some or all of the butter with shortening: butter has water that can evaporate in the oven, while shortenings full-fat makeup will retain its moisture better.

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A post shared by Christina Marsigliese (@scientifically.sweet)

Technique

One thing many professional bakers do is let their dough set in the fridge for an hour or so. This will also help promote chewiness. Finally, try experimenting with varied baking times and temperatures. Depending on your recipe, you may find there is a profound effect on your cookie’s texture.

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The post How to Get Chewier Cookies appeared first on thedancingcucumber.com.

Unbaked Cookie Dough

If you want to make cookie dough, but you don’t have the time to make cookies, you can refrigerate or freeze the dough. When kept in the fridge, cookie dough will last about seven days, as long as you store it in an airtight container. Most butter and shortening-based cookie doughs can be frozen for months as long as they are stored in an airtight container.

Baked Cookies at Room Temperature

At room temperature, most homemade cookies will maintain their taste and texture for up to three days. After that, they begin to harden or dry out. Make sure you cover them with plastic wrap or keep them in an airtight container. If you’re storing different types of cookies—like soft and hard ones, or chocolate chip and ginger snaps—store them in separate containers, because they can absorb the flavor and texture of the cookies when combined.

Baked Cookies in the Freezer

Already-baked cookies can be frozen for up to three months. To freeze them, store them in a single layer in an airtight container. This will help them keep their shape, and it prevents them from smushing together when stored.

The post The Best Way to Store Cookies So They Don’t Get Stale appeared first on thedancingcucumber.com.

Incorporate More Moisture

One thing that has a big effect on your dough’s chewiness is its moisture content. More moisture will make your cookies chewier … to a point. You don’t want to add too much wetness or your cookies will run and spread, making them crunchy instead of chewy.

There are a few ways to add moisture. First, you can swap out some of the white sugar for brown sugar, which has molasses, or even add a teaspoon to a tablespoon or molasses or syrup if you need the white sugar. You can try using two yolks instead of a full egg, as the fatty yolks won’t dry out as fast as egg whites. Finally, you can try replacing some or all of the butter with shortening: butter has water that can evaporate in the oven, while shortenings full-fat makeup will retain its moisture better.

View this post on Instagram

A post shared by Christina Marsigliese (@scientifically.sweet)

Technique

One thing many professional bakers do is let their dough set in the fridge for an hour or so. This will also help promote chewiness. Finally, try experimenting with varied baking times and temperatures. Depending on your recipe, you may find there is a profound effect on your cookie’s texture.

View this post on Instagram

A post shared by Crush’d Cookies (@crushdcookies)

The post How to Get Chewier Cookies appeared first on thedancingcucumber.com.

Unbaked Cookie Dough

If you want to make cookie dough, but you don’t have the time to make cookies, you can refrigerate or freeze the dough. When kept in the fridge, cookie dough will last about seven days, as long as you store it in an airtight container. Most butter and shortening-based cookie doughs can be frozen for months as long as they are stored in an airtight container.

Baked Cookies at Room Temperature

At room temperature, most homemade cookies will maintain their taste and texture for up to three days. After that, they begin to harden or dry out. Make sure you cover them with plastic wrap or keep them in an airtight container. If you’re storing different types of cookies—like soft and hard ones, or chocolate chip and ginger snaps—store them in separate containers, because they can absorb the flavor and texture of the cookies when combined.

Baked Cookies in the Freezer

Already-baked cookies can be frozen for up to three months. To freeze them, store them in a single layer in an airtight container. This will help them keep their shape, and it prevents them from smushing together when stored.

The post The Best Way to Store Cookies So They Don’t Get Stale appeared first on thedancingcucumber.com.