To achieve a thick, soft, and chewy cookie that is fully baked without being raw on the inside, you can make a few adjustments to your cookie recipe. Here are some tips to help you achieve the desired texture:
Use the right type of flour: Opt for all-purpose flour or a combination of all-purpose flour and bread flour. Bread flour has a higher protein content, which can help create a chewier texture.
Increase the moisture content: Adding more moisture to the dough can result in a softer cookie. You can do this by using more brown sugar than white sugar or adding a bit of milk or cream to the dough.
Use brown sugar: Brown sugar contains molasses, which adds moisture and chewiness to the cookies.
Add an extra egg yolk: An additional egg yolk can contribute to a softer and chewier texture.
Chill the dough: Refrigerating the dough for at least 1-2 hours (or even overnight) before baking can prevent the cookies from spreading too much and can help in achieving a thicker texture.
Avoid overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tougher cookies.
Baking time and temperature: Bake the cookies at a slightly lower temperature and for a little longer time. This allows the cookies to set without browning too much on the edges. Around 325-350°F (160-175°C) for 10-12 minutes is a good starting point, but you may need to adjust based on your oven and the size of the cookies.
Cookie size: Larger cookies tend to be thicker and chewier. Consider using a cookie scoop to ensure consistent size and shape.
Use parchment paper: Using parchment paper or a silicone baking mat on the baking sheet can help prevent the cookies from sticking and spreading too much.
Here's a basic cookie recipe with the adjustments:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-2 tablespoons milk or cream (if needed)
- 1 1/2 cups chocolate chips or your preferred mix-ins
Instructions:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, and then add the vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough seems too dry, add a tablespoon or two of milk or cream.
Fold in the chocolate chips or your preferred mix-ins.
Cover the dough and refrigerate for at least 1-2 hours or overnight.
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
Scoop the chilled dough onto the prepared baking sheet, leaving enough space between each cookie.
Bake for 10-12 minutes or until the edges are set and the centers look slightly undercooked (they will continue to set as they cool).
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your thick, soft, and chewy cookies! Feel free to experiment with different mix-ins like nuts, dried fruits, or toffee bits to create your perfect cookie.