How Do You Make Chewey Double Chocolate Chip Cookies?
• Preheat the oven to 350ºF/180ºC. • Add the vanilla, sugar, brown sugar, eggs, and butter. • Use coarser sugar for thicker, chewier cookies. When sugar dissolves, it acts as a tenderizer that interferes with dough structure. This increases spreading in much the same way as baking soda does as described in the previous step because finer sugar dissolves more easily than coarser sugar. So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect). If you decide to use powdered sugar for extra crispiness, make sure it doesn’t have corn starch in it, or you’ll get unexpected results.[1] • Mix these ingredients until creamy. • Add the flour, salt, cocoa powder, and baking soda. • Mix until fully blended; add the milk to achieve a smoothly blended dough. After blending the mixture, add the chocolate chips. • Apply the cooking spray to the pan so that the cookies won’t stick to the baking pan. Alternately, line the pan with baking paper.
