How do I convert a British biscuit recipe to a moister American style cookie?
I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea. My partner enjoys American style moist cookies. She prefers the gooey texture it provides. I was wondering how I would convert the recipe to make my dry biscuits into gooey cookies? The dry ingredients are cocoa, Sr flour, sugar, choc chips. The wet ones are eggs, vanilla extract, butter, cooking chocolate melted.
Best Answer
You will need to make some experiments if you need to add something or to change an igredients.
Cookies are chewy because they are moist. Easiest trick in the book - bake the cake for the first 1/10 of cooking time with temp 20% higher than in recipe WITH a bowl of water.
Other methods:
- split sugar into two types. White and brown sugar. Let say 50/50. Brown sugar have molasses so it have more water in it.
- Try adding soda. What you wrote down is very similar to black cake I made with the change of oil for butter and few tbs of soda. Mine is not very chewy but I prefer to add more cocoa than chocolate. Soda help keep the moisture in.
- lower the amount of flour or/and let the dough rest for a bit to develop gluten.
- add wetness - so add extra egg white, or a spoon of yoghurt, or some water.
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How do you make cookies more moist?
Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.How do you make American biscuits?
Preheat oven to 450.What makes cookies soft and chewy?
Cookie chemistry: We're taking a 180\xb0 turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.Why are my cookies like a biscuit?
If your cookies look like biscuit number 5, then you're most likely looking at too much butter in your biscuit dough. That, or the dough wasn't cool enough before baking. Warm cookie dough or excess butter will cause the cookies to spread too much, baking quickly on the outside but remaining raw in the middle.The Best Chewy Chocolate Chip Cookies
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