Melted butter allows the dough to spread (aka they don’t get as fluffy) and the brown sugar adds moisture which makes for a chewy cookie. If you want chewy cookies: use melted butter and brown sugar. Here’s my quick summary on what makes cookies chewy, crunchy, or fluffy:
The fat, sugars, egg, and flour is what changes the texture. What makes cookies chewy vs crunchy or fluffy? Scoop cookie dough onto the prepared baking sheet using a small cookie scoop.Beat in flour, cornstarch, baking soda, and salt.Beat together butter, both sugars, egg, and vanilla using a hand mixer.One bowl, a hand mixer, and you’re done! With a short ingredient list and minimal dishes, these cookies come together in a snap! Using a combination of flavors and shapes makes every bite a surprise. Milk chocolate chips and semi-sweet chocolate chunks.As with all my desserts, salt is necessary to balance out the sweetness and bring out all those yummy flavors!
Cornstarch balances out the melted butter and helps to give these cookies just a little fluff.Today’s recipe only calls for 1 1/2 cups which keeps these cookies from being too puffy. Vanilla extract adds flavor and warmth to the dough.Granulated sugar keeps the cookies from being too puffy, while the brown sugar adds a rich flavor, moisture, and helps keep these chewy! Melted butter is the key to having chewy and flavorful cookies.😉 Ingredient lists amongst cookies may be very similar, but the ratios and the treatment of each ingredient is what make THESE stand out. You might think that a chocolate chip cookie (CCC) is a CCC is a CCC, but then you’d be wrong.
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