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For Maximum “Puff” and Chewiness




Source of Recipe


internet


List of Ingredients




For maximum “puff” and chewiness in your cookie creations:


1. Chill the dough – that will slow down spreading, cookies will be puffier. Even chill the baking sheet before baking if you like.

2. Use cake flour instead of all-purpose, it has more moisture and will therefore puff more (cookies will be softer and paler, though).

3. Using some high protein flour (such as bread flour) can make the dough hold together better, and can make a chewier cookie – but too much can make the cookies flatter and crisper – experimentation is needed.

4. Use solid shortening. It makes a chewier cookie than a cookie made with butter.

a. Butter melts faster than solid shortening, cookies will spread more if made with butter.

b. Even half butter/half shortening will melt more slowly than butter-only, so cookies made that way still spread less than if made with all-butter.

5. Make smaller scoops (smaller cookies), they will puff better.

a. Uniform smaller scoops cook more evenly than differing sizes

b. Use a #20 ‘disher’ (looks like a round ice cream scoop) for ideal and uniformly sized cookies.

6. Use a larger proportion of brown sugar to white for a moist, puffier cookie

a. Substitute up to ALL brown for white sugar for maximum chewiness

b. Darker brown sugar (more molasses) attracts more moisture from the air, and will make a chewier result.

7. Use yolks only for a moister result – egg whites dry out cookies.

8. Use baking powder (1 teaspoon per cup of flour) instead of baking soda; the resulting dough will make a chewier cookie. It will spread less, since it is more acid.

9. Try honey. Cookies made with honey instead of sugar will become soft as they stand after baking. Same goes for cookies made with brown sugar.


Recipe