How do I make my cookies chewy instead of crunchy?

To make your cookies chewy, use more brown sugar than white sugar. Brown sugar holds more moisture, which keeps the cookie soft after baking. Also, don’t overbake. Pull the cookies out when the center still looks slightly underdone. Let them finish setting on the baking sheet. Using cornstarch in your scramble cookies recipe also helps deliver that perfect chew.

How to make chewy box cookies?

Start by swapping out oil for melted butter and add one extra egg yolk to the mix. That creates a richer dough with more moisture. Chill the dough for 30 minutes before baking. Even boxed cookies benefit from bakery-style techniques. Try using the shaping trick from this scramble cookies recipe by breaking and reforming the dough to get that craggly top and soft center.

Can you pan fry cookie dough?

You can pan fry cookie dough, but the result won’t match the texture of a baked cookie. The inside may stay raw while the outside browns quickly. For the best result, use an oven and follow steps like those in this scramble cookies recipe to control texture and spread. Baking allows even heat distribution, which is key for soft, gooey cookies.

What does adding eggs to cookies do?

Eggs provide structure and richness. The whites add stability and help the cookies hold their shape, while the yolks add fat and flavor. In the scramble cookies recipe , room-temperature eggs blend better with the butter and sugar. This helps create an even dough that rises slightly and bakes into thick, chewy cookies with golden edges.

Scramble Cookies Recipe: 6 Crunchy Snack Ideas to Try Today

Name: Scramble Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 10 cookies
Cuisine: American
Ingredients: Salted butter at room temperature; Light brown sugar, packed; Granulated sugar; Large eggs at room temperature; Vanilla extract; Baking soda; Kosher salt; Cornstarch; All purpose flour; Ghirardelli milk chocolate chips

Description

These bakery-style scramble cookies are thick, gooey, and full of craggly charm. Packed with Ghirardelli milk chocolate chips and shaped by hand for that signature bakery finish.

Ingredients

Salted butter at room temperature

Light brown sugar, packed

Granulated sugar

Large eggs at room temperature

Vanilla extract

Baking soda

Kosher salt

Cornstarch

All purpose flour

Ghirardelli milk chocolate chips

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Instructions

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.

2. Cream butter, brown sugar, and granulated sugar together for 3 minutes using a stand or hand mixer.

3. Add eggs, vanilla extract, baking soda, salt, and cornstarch. Mix for 1 minute. Scrape sides if needed.

4. Slowly add flour and mix just until combined. Stir in chocolate chips.

5. Portion out 1/3 cup of dough, roll into balls, then break each in half and press jagged sides back together.

6. Place 3 inches apart on the prepared baking sheet. Bake for 10–11 minutes.

7. Press extra chocolate chips on top immediately after baking. Let cookies cool 5 minutes on sheet.

8. Transfer to wire rack to cool completely.

Notes

Don’t overbake—cookies finish baking on the sheet.

Use Ghirardelli milk chocolate chips for best texture and flavor.

Chill dough for 30 minutes if baking in a warm kitchen.

Prep Time: 15 mins
Cook Time: 11 mins
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 340
Sugar: 28g
Sodium: 210mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg