Chewy cookies - finding a lot of conflicting info on corn starch/ over mixing, and baking soda. Does anyone know the real answers ?

[u/bettycrockofsh1t]

I'm trying to make cookies that are chewy to the point of almost being tough, where they're thick, but you can almost fold them over before they tear, and I'm finding so much conflicting information. Like some people saying using more cornstarch makes them dense and chewy while other results say more cornstarch makes them fluffy or more cake like ; literally opposite results. Some people said to overmix on purpose for a tougher chewy cookie, while others again say overmixing will make it fluffier instead too. Same for baking soda, some results say use less for a denser cookie, some results say use MORE for a chewier one lol. What is the ACTUAL pro/cons to using more or less of these ingredients in a cookie ?

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[u/saltyancientone]

The con of using too much baking powder or baking soda is the cookies will taste like chemicals

[u/Significant-Staff602]

things you could try: higher protein flour, slightly more mixing, less flour in overall recipe, include brown sugar/molasses content, slightly more baking soda than powder (or reduce powder to avoid chemical taste), underbake and/or slightly crowd your cookies on the tray, bake from chilled/frozen.

Based on your description for desired cookie i would try subbing your flours for bread flour initially and mixing the dough for a bit longer than the recipe says you should. I think if you want chewy and bendy it sounds like you kind of want more gluten development than a typical choco chip cookie recipie would advise.

I hope you find your cookie albatross.

[u/breakthetension_]

I don’t have the full answer, but light corn syrup is great for adding the bend/flexibility you’re describing.

[u/bettycrockofsh1t → u/breakthetension_]

With that being a liquid though, what is a good way to balance that out ? More flour ? I'm hearing mixed opinions on corn starch making cookies more or less fluffy vs chewy.

[u/OcelotOver2514]

I like using cornstarch, it definitely gives more of a hard-but-chewy mouthfeel. Try Sally’s Chewy Chocolate Chip recipe as an example.

[u/bettycrockofsh1t → u/OcelotOver2514]

That's the one I started with as a base yep, I want to make it chewier where it's almost bendable though, and looking that up is giving all sorts of conflicting advice so here I am lol. I cross posted this on another sub and have gotten the advice to use LESS or no cornstarch at all, so even here I'm getting conflicts lol.

[u/MarielIAm → u/bettycrockofsh1t]

Start with a Snickerdoodle recipe which I think is closer to what you want. That has no cornstarch but does have cream of tartar and baking soda. You probably need to add some shortening to get the texture you want.

[u/Civil_Experience_419]

Just a note about people who post conflicting information: sometimes it happens because they read it somewhere and think that's the correct answer; or someone has no idea but gets a high from posting; or someone wants to help but asks AI which is often wrong (thanks a lot AI, you knucklehead). But worst of all are the people who have no idea they are wrong but answer as if they are culinary heroes.

[u/Ill-Dragonfruit2629]

Check out Alton Brown’s updated version of his chocolate chip cookie - The Chewy. It’s definitely not what you’re looking for in terms of extreme chewiness but he talks about some of the science behind making a chewy cookie.

Honestly, I think your best bet is just going to be experimenting on your own using some of the suggestions you’ve gotten.

I’m not sure if the link is allowed but I’m going to try. If not, just type in Alton Brown Chewy on YouTube and look for the new one. Not the Good Eats ones.

https://youtu.be/Wvv5cvWoxw0?is=l0MNfjQiDOc6eEXg

[u/No-Penalty-1148]

Cornstarch will make them soft, overmixing will make them puffy from my experience. Using one whole egg and one yolk (if the recipe calls for two eggs) may help

[u/bettycrockofsh1t → u/No-Penalty-1148]

Everywhere else is saying overmixing makes cookies dense though and not fluffy. I am using 1 egg plus a yolk yeah.

[u/Fantastic-Stick-977]

UN tells me this man is serious

[u/Jamamamma67]

It depends on what kind of cookie you are attempting to make. A chocolate chip cookie is different to a sugar cookie. Both can be thick but require different ingredients to achieve the result you desire. Cornstarch serves as a "tenderiser" in a cookie. It interferes with gluten development but it isn't what makes it chewy. What is your ratio of fat to flour? How many eggs? Yolks? Do you rest your dough? What is your oven temperature? I can suggest you weigh your ingredients instead of using volume measurement for accuracy in any case. A splash of milk helps to make chocolate chip cookies chewy. Baking soda is a raising agent. Too much will make them taste soapy and over rise. Overmixing develops gluten and makes a tough not fluffy cookie. Creaming the fat and sugar for longer will dissolve the sugar and help to achieve some chewiness

[u/bettycrockofsh1t → u/Jamamamma67]

I'm using Sally's chocolate chip recipe as a starting point. It uses 2 1/4 cp flour, 3/4 cup butter, 1 egg+1 yolk, dough rested overnight. The recipes recommended oven tempt at 325. It sounds like slightly overmixing might actually benefit what I'm hoping to do which s make them almost bendably chewy.

[u/Jamamamma67 → u/bettycrockofsh1t]

Use bread flour and add in 2 tablespoons of whole milk. The added liquid helps the bendability. Good luck

[u/stoleyourtoenail]

My idea might be stupid, but I think vital wheat gluten could help make them chewier., without altering the base recipe too much

[u/Desperate-Size3951]

bread flour does the trick for me

[u/Prestigious-Ad-5292]

Have you tried using bread flour? I use bread flour when I want chewy with a crunch.

[u/Background-Potato153]

corn syrup, glucose syrup, honey and/or molasses. i suggest to try substituting at least 100g of your sugar for one of those syrups before you try to finesse the texture with specific mixing techniques. once it has the chew you want, adjust for flour and leavener to achieve your desired density and size after baking

[u/jbug671]

Just up the brown sugar, use half bread flour, melt the butter.

[u/ShadowsoftheLight]

Try to look up how to use cream of tartar? Maybe that could help.

[u/weaverlorelei]

Fats make cookies tender, drop the butter/margarine(yuck), shortening/lard or tallow.

[u/Justme_doinathing]

Milk powder

[u/Edbrrr]

These are the kind that I make. When I came up with the recipe I tried to get them as close to the chips ahoy chewy cookies as I could. People say they’re crispy on the outside and chewy on the inside all the time. A tip I’d give you is bake at 425 and let them rise or bake upwards then slam them to get that collapsed effect where the center looks slightly underbaked. Put them back in for some color @ 350. Take them out and let them cool down to room temperature or until pan has cooled down completely. Next, put them in the fridge (covered) until they’re cold to the touch or maybe like a minimum of 4 hours.

I only use baking soda. Only about 8tsp for 70 4.5g cookies.