Change the bake. Chewiness also comes from the way you bake the cookie. You could try baking the cookies 1 minute less than you usually bake them. But pay attention.
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If you drastically under-bake cookies, they might seem softer in the center but not chewy. If you over-bake cookies by 1 or 2 minutes, you will reduce the chew and make a crisp cookie. So the bake makes a big difference.
Where does the softness of a cookie come from? Think about what happens when you dunk a cookie in milk. A touch too long and it becomse too soft to stay together anymore.
Want softer cookies? Play with moisture. Add more eggs. Adding another whole egg to the recipe will increase the hydration and thus make the cookies fluffier. Add a liquid sweetener. Liquid sweeteners, such as honey, maple syrup, molasses, and corn syrup, promote softness because their hygroscopic nature makes them the humectant of a cookie, meaning the cookie stays softer, longer.
Corn syrup is the least sweet of the liquid sweeteners because of its glucose, plus it has a neutral taste.
This cookie produced a doughy center, just like the commercial soft-style cookies available in stores. More leavening agent. Increasing the leavening agent in the cookie by small amounts can make a big difference. For reference, the average amount of baking soda in chocolate chip cookies is 1. Bake larger portions. A larger cookie will retain more moisture as it bakes. We baked our cookies in gram portions.
Try gram or even gram cookies for a softer cookie. You want a crisp cookie, thin and shattery like ginger crisps? You need to pull moisture OUT of that cookie. Add more sugar. Sugar shortens the gluten strands in traditional flours, which means the gluten cannot develop. Developed gluten strands make for elasticity and chewiness.
A sweeter cookie will promote spread in the oven, which thins out the cookies and makes them crisp. Increase the fat. Fat also shortens the gluten strands in flour. More butter? Less chewiness. Reduce the egg whites. Since egg whites add moisture that makes cookies chewier, you can reduce the amount of egg white you use in a cookie to make a crisper cookie.
Bake the cookie longer than specified. The longer you bake a cookie, the more moisture evaporates. Bake at a higher temperature. Bake smaller cookies. Cookies may be either "persistent" cookies or "session" cookies.
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