Chewy Chocolate Cookies I

These Chewy Chocolate Cookies I are the perfect blend of rich chocolate flavor and a soft, chewy texture. They are made with real cocoa powder and semisweet chocolate chips for a deep chocolate flavor, and they have a hint of espresso powder to really bring out the chocolate flavor. These cookies are sure to satisfy your sweet tooth!

Ingredients

• 1¼ cups butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Sift together the flour, cocoa powder, baking soda, and salt; stir into the creamed mixture until everything is well combined.

5. Mix in 2 cups of semisweet chocolate chips until evenly distributed throughout the dough.

6. Drop dough by teaspoonfuls onto ungreased cookie sheets – you should get around 24 cookies total out of this recipe .

7. Bake 8 to 9 minutes in the preheated oven – they will be soft when they first come out but will firm up as they cool slightly on the cookie sheet .

Nutrition Facts

• Serving size: 1 cookie
• Calories: 140
• Fat: 7 g
• Saturated fat: 4 g
• Unsaturated fat: 2.5 g
• Trans fat: 0 g
• Carbohydrates: 20 g
• Sugar: 13 g
• Fiber: 1.3g

What makes a cookie chewy vs soft?

There are many factors that contribute to making a cookie chewy vs soft. One of the main factors is moisture content. Chewy cookies have a higher moisture content than soft cookies. This is because butter, eggs and white sugar all contain moisture. Brown sugar has a double dose of moisture from sugar and molasses. Adding extra flour to a recipe will make a stiffer cookie dough, which will spread less in the oven.

Another factor that contributes to chewiness is how long the dough is cooked. If the dough is cooked for a longer period of time, it will be more chewy. The opposite is true if the dough is cooked for a shorter period of time; it will be softer. Finally, adding oatmeal to your cookie recipe can also make them more chewy.

What determines the softness of a cookie?

There are several factors that determines the softness of a cookie. One is the type of sugar used. Brown sugar, which is more acidic and hydrophilic, retains moisture during baking. This creates a softer, moister end product. Another factor is the amount of leavening agent used. A cookie that spreads less during baking will be thicker, softer, and chewier. Finally, the ingredients and their proportions also play a role in how soft or hard a cookie turns out. For instance, using more butter or shortening will result in a softer cookie while using less flour will create a harder one.

What determines whether a cookie is soft or crisp?

There are a few factors that contribute to whether a cookie is soft or crisp. One is the type of fat used in the recipe. Butter has a lower melting point than shortening, so cookies made with butter tend to be softer. Another factor is how much flour is used; more flour results in a tougher cookie. Finally, how long the dough is chilled before baking can also affect texture; longer chilling times result in a firmer cookie.

In general, cookies made with all butter will be softer than those made with all shortening. Cookies made with a combination of the two fats will fall somewhere in between. And cookies made with less flour will be more tender than those made with more flour. So if you’re aiming for a soft cookie, use all butter and don’t add too much flour. If you’re aiming for a crisp cookie, use all shortening and add plenty of flour.

What makes cookies crunchy or chewy?

Eggs play an important role in the texture of cookies. Without eggs, cookies are usually flatter and crispier. This is because eggs act as leavening agents, helping the cookie dough to rise. However, it’s the yolks that make cookies chewy, while the whites lead to crunchier cookies.

So what makes a cookie crunchy or chewy? It all comes down to how much egg is used in the recipe. If more egg white is used, then the cookie will be crispier. If more egg yolk is used, then the cookie will be chewier. The proportion of flour to sugar also affects texture: too much flour results in a dry and crumbly cookie, while too much sugar leads to a softer and gooiercookie.

What makes cookies chewy instead of crispy?

There are a few factors that contribute to making cookies chewy instead of crispy. One is the type of flour used. A finer, more bleached flour will produce a crispier cookie, while a coarser, less bleached flour will make for a chewier one. Another factor is the ratio of fat to flour; more fat results in a softer, chewier cookie. Finally, eggs also play a role in texture; cookies without eggs are usually flatter and crispier since eggs act as leavening agents. However, it’s the yolks that make cookies chewy, while the whites lead to crunchier cookies.