Did you ever wonder why some cookies are chewy while others are more crisp? Let’s dive into what makes these Chocolate Chocolate Chip cookies so soft and chewy.
What Makes These Chocolate Chocolate Chip Cookies Soft and Chewy?
There are a few factors that contribute to a softer, chewier cookie, and they all involve moisture. There are two critical components in this chocolate chocolate chip cookies recipe.
The first is the type of fat used—butter vs. Margarine (or vegetable oil sticks). Butter makes a crisper cookie, whereas vegetable oil sticks have a higher water content and will make your cookies softer. In this recipe, I use two types of fat: unrefined coconut oil because it imparts a wonderful flavor and Imperial Vegetable Oil Baking Sticks because they make a soft, chewy cookie. This particular vegetable oil stick has a lower fat content and a higher water content; however, another brand could be substituted.
The second factor is the brown sugar to white sugar ratio. Brown sugar contains molasses, which adds moisture to your cookie and makes it soft and chewy. Cookies made with only white granulated sugar are crisper, while those made with brown sugar are softer. Dark brown sugar has a higher molasses content than light brown sugar. In this recipe, I use dark brown sugar. Additionally, I use more brown sugar than white sugar. Both of these things add more moisture to this cookie.
Chocolate Chocolate Chip Cookies
Ingredients
- 1/2 cup Imperial Vegetable Oil Baking Stick 1 Stick
- 1/2 cup unrefined Coconut Oil
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup cocoa power
- 2 1/4 cup flour
- 12 ounce semi-sweet chocolate chips
Instructions
- Make sure your coconut oil, vegetable oil baking stick and your eggs are at room temperature.
- Cream your coconut oil and vegetable oil stick in a stand mixer or you can use a hand mixer. Add your sugar and mix for an additional minute or two.
- Add your eggs and continue to mix for an additional minute.
- Turn the mixer off and add salt, baking soda and cocoa. Mix until combine.
- Add your flour about a third at a time. Mix until incorporated, but do not over mix.
- Stir in your chocolate chips.
- Drop by the tablespoon (I use a 1/2 ounce scoop) onto a parchment lined baking sheet.
- Bake in a preheated 375 degree oven for about 9 minutes.
