The absolute best way to make chewy cookies, according to so many tests.
Variation: Before baking the dough, cover and let rest in the refrigerator for 24 hours.
While resting my doughs did not make any cookie chewier—in fact, it resulted in a softer, plusher texture across the board—the tweak did result in markedly better-tasting cookies. Even my sorta useless but very lovely taste-testers agreed with that. The cookies spread less, and they did have more even browning and texture as well.
For the yolk-centric trials, I took the total amount of egg in each recipe and cut the amount of egg white called for in half. Then, I doubled the amount of yolk in the recipe. And holy hell, did things get crazy!!!! Each of the doughs were dry and crumbly, due to the reduction in overall egg—an egg white weighs 35 grams, while a yolk weighs just 14. But the baked cookies were more like macarons than anything else, with dry shells and extremely wet, tender insides.
When I swapped melted butter in for creamed , each batch of cookies was noticeably denser, with more spread and more chew. The peanut butter cookies could practically be bent end to end without breaking. The sugar cookies were simply denser, which “read” like chewiness . The chocolate chip cookies were the least pliable of the three, but were a touch chewier than the classic batch, and they had a markedly richer, more velvety internal texture.
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