Chewy Malted Milk Chocolate Chip Cookies - Broken Oven Baking Company (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

See what I mean with the layers? That is why products with malted milk powder taste so scrumptious! They've got a lot of good stuff going on. In addition to the flavor that malted milk powder imparts, the extra flour thickens baked goods further and creates a chewier product.

You can whip up cookies in a jiff using a non-stick griddle. Heat your griddle to between medium-low and medium heat; if it's too hot, the outside of the cookie will burn before the inside has a chance to cook. Portion out a tablespoon of cookie dough for each cookie you're making.

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

Bread Flour: For Chewy Texture

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

Ovaltine, a powdered chocolate drink created in 1904, is another type of malted milk powder, though it has other ingredients in it so can't be used exactly the same way.

“Malted milk is rich in vitamin B6, B12, riboflavin (B2), niacin (B3), pantothenic acid, folate, and thiamin,” Jo explains. “All of these help in metabolizing macronutrients to provide your body with energy throughout the day.” It helps keep skin fresh and healthy.

My Favorite Ways to Use Malt Powder

When preparing your cookie dough, add a tablespoon or two to the dry ingredients for an added boost of flavor. It's especially good in chocolate chip cookies, brownie cookies, and anything else made with chocolate. Boost the flavor of your cakes.

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Why are my chocolate chip cookies not chewy? ›

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

As Levy Beranbaum writes in The Baking Bible, replacing a little bit of the flour in the dough with cornstarch results in “a more delicate cookie that is also easier to pipe or push through a cookie press.” Adding cornstarch helps tenderize tough gluten, contributing to a softer cookie dough with a finer crumb after ...

There are a few ways to keep cookies chewy and soft. Store them at room temperature in an airtight container. If you notice the cookies are starting to harden, add a slice of bread or a few marshmallows to the bag, the moisture from the bread or marshmallows should soften the cookies within a few hours.

By using warm cookie dough, you can encourage faster spreading and ensure that your cookies have a soft, chewy texture with a thin, crispy edge. Using warm dough is not a suggestion you will hear too often, as one of the core tenets of baking cookies with chilled dough.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?