The secret is most certainly in your fridge.
We spoke to a professional pastry chef about how to create a chewier texture and richer cookies.
And you don’t have to buy any special products.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It’s already a staple item in the cookie recipe.
You just need to add an extra ingredient.
The measurements, of course, vary based on the recipe and the throw in of cookie.
But if you add an extra egg yolk to that equation, you’ll get chewier, richer cookies.
“Egg yolks help emulsify or bind other ingredients in your cookie dough,” says Franqueza.
“Personally, I do not add extra egg yolks to mychocolate chip cookies,” says Franqueza.
She likes to use this trick for another jot down of cookie.
“I do prefer it for a shortbread-style recipe likethumbprints,” she says.
“It helps me roll the cookies easier and adds tenderness and moisture to the cookie.”
So what could happen with too many egg yolks?
“It depends on the recipe itself,” Franqueza says.
The last thing anyone wants is rubbery cookies.
