M&M Cookie Recipe (Chewy + Vegan) (2024)

FAQs

What gives a chewy cookie is chewy texture? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Bread Flour: For Chewy Texture

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

The reason you're getting rubbery cookies is that you have let too much gluten develop. Cream the sugar and butter so that it looks pale yellow. Creaming adds air, which will allow the cookies to rise, it works as a leavening agent. Add the eggs, one at a time, then add the flour and chocolate.

Baking soda is generally about three times stronger than baking powder, so adjust your recipe accordingly. Baking soda and baking powder can produce cookies with different textures. Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies.

Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

In cookies, softened butter will result in a cakier and airier cookie than using melted butter. This is due to the fact that softened butter will create air bubbles that expand in the oven during baking. Melted butter will make your cookies delightfully dense on the inside and crisp on the edges.

Why does melted butter make cookies chewy? ›

This simple switch frees up the water content of the butter so that it can freely interact with the flour in the dough or batter. This allows gluten—the protein that gives baked goods their chew—to develop.

Far too little, and the dough will not come together properly, and bake up dry and crunchy. But on the other hand, too much egg, and your cookies will puff up and be cakey. They will be missing that chewy wonderfulness; they'll be more like little slabs of cake.

Baking powder cookies: These were extra thick and tall, not chewy, more fluffy, and not quite as flavorful. Baking soda cookies: These cookies were well browned with slightly crispy edges, chewy interiors, and regular thickness. They didn't stale as quickly so they were more shelf stable. They were my favorite!

According to Fine Cooking, brown sugar can make cookies chewier and moister, which can help give premade dough a homemade twist. Start by adding a few teaspoons of it and thoroughly incorporating it into your dough.

Chill Your Cookie Dough

Chilling your cookie dough for at least 24 hours or up to 72 hours does magical things to your cookies. Think of this like a “marinating” period. Not only will the flavors intensify, but the texture will also improve, so your cookies will bake up nice and thick and chewy.

The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly. If you run out of eggs while baking and find that you need more, you can add 1/4 cup vegetable oil for each egg required.