What's the best way to keep my cookies chewy? I always end up with either rock-hard or almost-soft cookies. I just fear they're not done enough plus I'm paranoid about having awful, raw cookies. Any advice?
- CG
Hey CG,
If you are baking drop-type cookies like chocolate chip cookies, underbake them slightly - they will continue to bake with the residual heat in them after they come out of the oven.
If they are something like a butter cookie, make sure you are baking at a low temperature - 200 - 250 degrees F - so that the cookies bake through but do not colour or are just golden.
Hi - my mom's shortbread used to melt in your mouth, but mine is always harder and doesn't have the same effect. Any tips for that melty buttery sensation?
- Colleen
Colleen,
Everyone seems to have their own secret shortbread recipe. I think really good ones uses all butter and rice flour instead of regular wheat flour. It makes for a very soft melting texture because there is no gluten in the flour so the cookies have that melty quality - maybe that was your mother's secret too!
Also make sure you chill shortbread before you bake it plus bake at a low temperature so it doesn't over-brown.
Please help! I have tried numerous times to cut squares that have a chocolate icing (semi-sweet squares). The chocolate always cracks and breaks and I have to start over! What am I doing wrong? Is there a special type of chocolate I should be using?
-MB
MB - yes cutting the top of bars that have a chocolate coating can be challenging. Try bringing the bars to room temperature and use a sharp straight edge knife that has been dipped in hot water. When I want a really clean professional looking edge - I keep a tall pitcher of hot water next to where I am cutting the bars and dip the knife between cuts, also make sure you wipe the knife off so it doesn't smear melted chocolate and the bars stay clean.
