I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture.
I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 tsp extract. I get a semi stiff dough, but also an airy cookie, not as dense like Subway. I use room temperature margarine.
I have tried to bake cookies with 2 eggs and with 1 egg, but they always come out wrinkly on top, not as stiff. Is it possible that using an egg and a yolk would work? (But wouldn't that waste a lot of whites if that's how they do it?)
I think as part of this I want a stiff dough, that'll leave the bowl clean, to minimize spread and keep the tops from getting wrinkly as stiffness will keep the the cookies from expanding and contracting. Is that true? If so, I'm afraid that if I add more flour to stiffen the dough will make the cookies cakey – is that the case? How would I avoid that?
Best Answer
It would help if you could supply a complete list of ingredients (including the type of flour you used) and the temperature you are using to bake your cookies and even what shelf in the oven you are baking on. Were the cookies wrinkled when they came out of the oven or did they wrinkle as they cooled?
A lot of different factors determine how CCC's behave in the oven. Wrinkly cookies usually mean that the cookies expanded during their bake time then contracted either inside or outside of the oven. What causes that behavior could involve how much fat is in your cookie dough or how much egg white vs. egg yolk you used or how much leavening you use (more leavening doesn't necessarily mean more rise - sometimes if you have too much leavening your cookies can over-expand then collapse leaving a wrinkly top). There are other possibilities, but it's hard to make a useful recommendation without knowing the rest of your cookie equation.