The Woolwich Observer
Bake thick, chewy cookies every time
Thick cookies are often chewy cookies -- and we made recipe choices to create cookies that are nice and thick! First, we use more brown sugar than white sugar: Brown sugar contains more water, so it helps make cookies moister and chewier.
Next, we let the dough rest for 30 minutes before shaping and baking the cookies. As the dough rests, the flour absorbs some of the water in the dough. The dough's texture thickens up, which means that it won't spread as much in the oven. We don't press these cookies flat before baking, which helps prevent them from spreading and keeps them thicker.
Finally, removing the cookies from the oven when they look almost done helps maintain their chewy texture.