How to Make Chewey Double Chocolate Chip Cookies
Preheat the oven to 350ºF/180ºC., Add the vanilla, sugar, brown sugar, eggs, and butter., Add the flour, salt, cocoa powder, and baking soda. , Mix until fully blended; add the milk to achieve a smoothly blended dough., Apply the cooking spray to...
Step-by-Step Guide
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Step 1: Preheat the oven to 350ºF/180ºC.
Use coarser sugar for thicker, chewier cookies.
When sugar dissolves, it acts as a tenderizer that interferes with dough structure.
This increases spreading in much the same way as baking soda does as described in the previous step because finer sugar dissolves more easily than coarser sugar.
So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect).
If you decide to use powdered sugar for extra crispiness, make sure it doesn't have corn starch in it, or you'll get unexpected results.Mix these ingredients until creamy. ,, After blending the mixture, add the chocolate chips. , Alternately, line the pan with baking paper. ,,, This will leave distinct ridges and flatten the cookie neatly. , Don't overdo the cooking, as they'll continue to cook after removal from the oven. , Be careful not to burn yourself on the melted chips when transferring the cookies to the cooling rack
- use a spatula.
The cookies are ready to eat when the chocolate chips solidify again. ,, -
Step 2: Add the vanilla
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Step 3: brown sugar
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Step 4: and butter.
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Step 5: Add the flour
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Step 6: cocoa powder
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Step 7: and baking soda.
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Step 8: Mix until fully blended; add the milk to achieve a smoothly blended dough.
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Step 9: Apply the cooking spray to the pan so that the cookies won't stick to the baking pan.
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Step 10: Roll a small ball for each cookie.
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Step 11: Place the cookie balls on the baking pan.
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Step 12: Flatten each cookie with a fork.
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Step 13: Put cookies in the oven for about 8-10 minutes.
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Step 14: Take the cookies out of the oven and let them sit on a wire cooling rack for about 15 minutes to cool.
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Step 15: Store in an airtight container
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Step 16: or eat the cookies once they've cooled.
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Step 17: Finished.
Detailed Guide
Use coarser sugar for thicker, chewier cookies.
When sugar dissolves, it acts as a tenderizer that interferes with dough structure.
This increases spreading in much the same way as baking soda does as described in the previous step because finer sugar dissolves more easily than coarser sugar.
So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect).
If you decide to use powdered sugar for extra crispiness, make sure it doesn't have corn starch in it, or you'll get unexpected results.Mix these ingredients until creamy. ,, After blending the mixture, add the chocolate chips. , Alternately, line the pan with baking paper. ,,, This will leave distinct ridges and flatten the cookie neatly. , Don't overdo the cooking, as they'll continue to cook after removal from the oven. , Be careful not to burn yourself on the melted chips when transferring the cookies to the cooling rack
- use a spatula.
The cookies are ready to eat when the chocolate chips solidify again. ,,
About the Author
Teresa Nelson
Creates helpful guides on pet care to inspire and educate readers.
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