This is my latest attempt at making chewy cookies.
I used:
- 220 g butter, melted
- 200 g brown sugar
- 100 g white sugar
- 320 g all-purpose flour 320g
- 1 whole egg + 1 yolk
I don't understand why it turned to a dark color. Is it because of the brown sugar? Chewy cookies need a high brown to white ratio, don't they?
One more thing I noticed while mixing was that the sugar (both white and brown) didn't mix easily with the melted butter.
Also, are chewy cookie and softbaked cookie the same thing?
Here's the result after baking for 12 minutes
form the look of its bottom i think there might be something wrong during beating sugar in melted butter,isn't it?
Best Answer
Your egg and butter mix has curdled/split you need to put it in a fresh floured bowl and keep mixing till smooth.
The brown is, as you mentioned, the brown sugar. Nothing to worry about.
Personally I wouldn't use melted butter at all. Rather I would use soft butter. Creaming sugar and butter with melted butter is impossible, especially if the butter is melted to the extent where the fat and milk have separated.
Soft bake is soft, like cake. Chewy bake is ... Chewy, like brownies.