Icing – How to Tidy Up Chocolate Fondant for Perfect Texture

I like my chocolate chip cookies chewy too and I do it all the time. Here is what I do:

• Flour: I use a higher gluten flour instead of AP, such as Bread flour.
• Eggs: An additional egg yolk will help
• Sugar: A bigger Brown Sugar to Sugar ratio helps but not vital if you do not have brown sugar at hand.
• Butter: Butter should be melted. I think this is the key to chewiness.

The recipe is straightforward: cream butter with sugar, add wet ingredients, incorporate dry ingredients slowly and lastly add the chips.

Be sure to chill the dough for at least 30 min. The more you rest, the better. See this NY Times Article for effects of resting the dough.

I would halve the amount of icing sugar and substitute in cocoa powder. As long as you sift the cocoa powder well you should still have a smooth icing at the end. Provided your chocolate isn't milk chocolate you should still have a 'proper' chocolate flavour as well.