Expert: Elyse Grau - 1/3/2010

Question
Hi there! I was wondering, what are the key elements in making soft and chewy cookies that won't fall apart so easily? I've been trying a variety of recipes on the internet with varying results...some weren't soft at all, while one was so soft the cookies would hardly maintain a cookie shape while being stored and fell apart as soon as they were picked up.
I'd really like to be able to bake something like a Pepperidge Farm cookie (which are next to impossible to get here in Thailand, that's why I want to make my own!) Can you help?
Many thanks in advance

Answer
Ted:
Soft and chewy recipes are usually of the "drop" type, soft and sticky dough. Using vegetable shortening instead of all or part of the butter will limit how much the cookie spreads. Less spread usually means a softer cookie, but not necessarily chewy. Brown sugar instead of white (all or part) also does this. There are so many variables in cookie recipes, that the best thing to do is to find a recipe that describes the results as chewy. Ones with a crackly crust, like molasses chews or gingersnaps are often chewy. Also, you can underbake them slightly. Let them sit on the cookie sheet for about 5 minutes to set up before transferring the to a rack to cool, so they don't fall apart.

Elyse