When you make cookies that are chewy, you might notice that they don't stay chewy for long. As Fine Cooking explains, this happens because chewiness is dependent on moisture, and that moisture eventually evaporates out. The best way to retain the moisture, and by extensionm the chewiness, is through fructose. Fructose comes in many forms, including honey, corn syrup, and molasses, but the most effective one in cookies, Bon Appétit claims, is agave syrup.
Agave syrup is 80% fructose, the most compared to the other options, and it also has a neutral flavor, which means you don't have to worry about your cookie recipe tasting all that different. Bon Appétit recommends replacing 20% of the sugar in your original recipe with the syrup, and by adding 1 tablespoon of flour per one-fourth cup of agave. This will ensure that the cookie won't spread, but will be the perfect amount of chewiness.
Use This Secret Ingredient If You Prefer Super Chewy Cookies - Tasting Table
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