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My CI thick and chewy choc chip cookies are delicious but not thick or chewy

Apologies in advance for a question that could probably be easily answered with a better Home Cooking search (Chowhound, I love you, but how 'bout a better search engine?)...

The taste of my CI thick and chewy chocolate chip cookies is out of this world delicious but they really are particularly thick at all and I wouldn't exactly call them chewy. I would say they are not crispy and not THIN but more soft and medium thickness. What am I doing wrong?

I consider myself a stickler for following a recipe in terms of measurements so I don't think that is it. I even do the "make a ball, split apart, rejoin with ragged edges up", etc. This time I took them out earlier than my gut told me to (my gut has a tendency to overcook at times) and that worked fine (last time they ended up too crunchy).

What else contributes to thick and chewy?

TIA, Sara

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  1. I once went to a party with thick & chewy chocolate chip cookies -- and the baker said his secret was refrigerating the dough (already scooped out onto the cookie sheet) for about 30 minutes before baking. I think they were oatmeal chocolate chip cookies too -- which may have also helped.

    1 Reply
    1. re: jessinEC

      I also put the dough in the fridge between baking the batches. I think it does the trick, as my cookies are chewy.

    2. For thick cookies and for chewey cookies, it is important to chill the dough before forming the cookie. In fact, you may want to roll the dough in a log, refrigerate and then slice the cookies. The cookies will be more uniform and they will be chilled. Chilled dough takes longer to set giving more time to rise.

      Another factor that makes a thick cookie is more brown sugar than white sugar. It will make them more moist too because the molasses in brown sugar holds on to water.

      The melted butter in CI's recipe tends to make a moist, chewey cookie but it tends to make a thinner cookie too.

      If you followed the directions, I suspect it is the temperature of the dough. The dough should be refrigerated.

      If you want still puffier, thicker cookies, you could try substituting some of the butter with shortening. Shortening has a higher melting point, increasing time to rise.

      1 Reply
      1. re: Hank Hanover

        +1 to shortening. Butter makes the cookie "short". half-half works well for me.

      2. I found this recipe to be the best. I make the whole batch and then using a scooper I scoop them, and freeze them on a cookie sheet. When they are hard I put them in a zip lock bag so we can have warm cookies anytime. I just extend the cooking time a little to accomodate the cookies being frozen.

        1. Have you checked your oven temperature? I've made these cookies for years and have never had a problem. They're thick because of the way they're shaped and chewy from the brown sugar and the melted butter. When I pull them out, I can lift the edges up and the cookie lifts but not in one hard piece. It sounds like your cookies might be underdone. Refrigerating the dough overnight does make for a better, more caramelized cookie but I often bake them after mixing and they're still good. Since yours are soft and not chewy, I'm wondering if you've used the right amount of brown sugar or a little less. How are you measuring it?

          1. Most of the common tips and suggestions for thick and chewy cookies have already been mentioned.

            And assuming you followed the recipe to a tee, substituting more brown sugar or using different flour probably isn't the reason for your problem.

            I have no idea what the directions are for the CI recipe, but one thing that has not been mentioned and which sometimes is not mentioned in recipe directions is greasing your cookie sheet.

            DO NOT grease the cookie sheet if you want thick and chewy cookies. Greasing the sheet allows the cookies to spread as they bake. To prevent sticking, trying using a sheet of parchment paper.

            Good luck.