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Which cookies are the chewiest?
Chewiness rewards brown sugar, melted or browned butter, bread flour, extra yolk and invert sugars, and penalizes baking powder, extra egg white, small thin cookies and long bakes. Points are computed from the recipe with a published-science rubric and ranked into fifths; the author's own word, when they used one, is shown alongside.
Modern Honey® - www.modernhoney.com · modernhoney.com · 2024
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 melted butter | +0.8 high hydration (1.31)
Monique Volz of AmbitiousKitchen.com · ambitiouskitchen.com
Why it's chewy: author calls it "chewy" | +1.7 brown sugar (86% of sugar) | +1.0 browned butter | +0.7 extra yolk
America's Test Kitchen · America's Test Kitchen / Cook's Illustrated · 2009
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (66% of sugar) | +1.0 bread flour | +1.0 browned butter
Scott Loitsch · tasty.co · 2018
Why it's chewy: +1.3 brown sugar (67% of sugar) | +1.0 bread flour | +1.0 melted butter
J. Kenji López-Alt · Serious Eats · 2013
Why it's chewy: author calls it "chewy" | +1.0 bread flour | +1.0 brown sugar (50% of sugar) | +1.0 browned butter
Tessa Arias · handletheheat.com · 2025
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 melted butter | +0.7 extra yolk
Monique Volz of AmbitiousKitchen.com · ambitiouskitchen.com · 2019
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 melted butter | +0.7 extra yolk
Nagi · recipetineats.com · 2023
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 browned butter | +0.4 oats
Chris Morocco · bonappetit.com · 2019
Why it's chewy: author calls it "chewy" | +1.6 brown sugar (80% of sugar) | +1.0 browned butter | +0.7 extra yolk
Kelsey Dimberg · tasteofhome.com · 2018
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 melted butter | +0.8 corn syrup
Joy the Baker · joythebaker.com · 2014
Why it's chewy: +1.2 brown sugar (58% of sugar) | +1.0 browned butter | +0.8 molasses
Alton Brown · Good Eats / Food Network · 2000
Why it's chewy: author calls it "chewy" | +1.6 brown sugar (80% of sugar) | +1.0 bread flour | +1.0 melted butter
Molly Marzalek-Kelly · kingarthurbaking.com · 2023
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 bread flour | +1.0 melted butter
Tieghan Gerard · halfbakedharvest.com · 2022
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 browned butter | +0.4 oats
Tessa Arias · handletheheat.com · 2022
Why it's chewy: author calls it "chewy" | +1.7 brown sugar (86% of sugar) | +1.0 bread flour | +1.0 browned butter
Nora · noracooks.com · 2020
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 melted butter | +0.3 cornstarch
Karina Carrel · cafedelites.com · 2018
Why it's chewy: author calls it "chewy" | +1.5 brown sugar (75% of sugar) | +1.0 melted butter | +0.8 golden syrup
Shilpa Uskokovic · bonappetit.com · 2024
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 browned butter | +0.7 extra yolk
Tessa Arias · handletheheat.com · 2025
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (71% of sugar) | +1.0 bread flour | +1.0 browned butter
Monique of AmbitiousKitchen.com · ambitiouskitchen.com
Why it's chewy: +1.6 brown sugar (81% of sugar) | +1.0 browned butter | +0.7 extra yolk
Alison Andrews · lovingitvegan.com · 2020
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 melted butter | +0.3 fat-rich dough (flour:fat 0.34)
Sally · sallysbakingaddiction.com · 2025
Why it's chewy: author calls it "chewy" | +1.5 brown sugar (75% of sugar) | +1.0 melted butter | +0.7 extra yolk
Tessa Arias · handletheheat.com · 2023
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +1.0 bread flour | +1.0 browned butter
Maria Lichty · twopeasandtheirpod.com · 2021
Why it's chewy: +1.2 brown sugar (58% of sugar) | +1.0 browned butter | +0.4 oats
Arman Liew · thebigmansworld.com · 2020
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 browned butter | +0.2 baking soda
Monique Volz of AmbitiousKitchen.com · ambitiouskitchen.com · 2019
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 melted butter | +0.2 baking soda
Maria Lichty · twopeasandtheirpod.com · 2022
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (64% of sugar) | +1.0 browned butter | +0.7 extra yolk
Tieghan Gerard · halfbakedharvest.com · 2022
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.8 honey | +0.3 fat-rich dough (flour:fat 0.95)
Mary Younkin · barefeetinthekitchen.com · 2024
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 melted butter | +0.7 extra yolk
Samantha · spendwithpennies.com · 2021
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (71% of sugar) | +1.0 melted butter | +0.7 extra yolk
Cook's Illustrated · Cook's Illustrated · 2014
Why it's chewy: +1.2 brown sugar (60% of sugar) | +1.0 browned butter | +0.7 extra yolk
Chef Joshua Weissman · joshuaweissman.com · 2026
Why it's chewy: +1.2 brown sugar (60% of sugar) | +1.0 melted butter | +0.7 extra yolk
Kate Davis · bonappetit.com · 2017
Why it's chewy: +1.5 brown sugar (75% of sugar) | +1.0 browned butter | +0.3 fat-rich dough (flour:fat 1.10)
Amanda Rettke--iambaker.net · iambaker.net · 2023
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 browned butter | -0.5 lean dough (flour:fat 2.48)
Chef Joshua Weissman · joshuaweissman.com · 2025
Why it's chewy: +1.4 brown sugar (71% of sugar) | +1.0 melted butter | +0.7 extra yolk
Tieghan Gerard · halfbakedharvest.com · 2026
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | +1.0 browned butter | +0.7 extra yolk
Mel · melskitchencafe.com · 2008
Why it's chewy: +1.2 brown sugar (58% of sugar) | +1.0 melted butter | +0.7 extra yolk
Natasha Kravchuk · natashaskitchen.com · 2025
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | +1.0 melted butter | +0.7 extra yolk
Melissa Stadler, Modern Honey · modernhoney.com · 2018
Why it's chewy: +1.8 brown sugar (88% of sugar) | +1.0 melted butter | +0.2 baking soda
Namiko Hirasawa Chen · justonecookbook.com · 2013
Why it's chewy: +1.3 brown sugar (67% of sugar) | +1.0 browned butter | +0.7 extra yolk
Martin Philip · kingarthurbaking.com
Why it's chewy: +1.4 brown sugar (68% of sugar) | +1.0 browned butter | +0.3 fat-rich dough (flour:fat 1.19)
Amanda Rettke--iambaker.net · iambaker.net · 2026
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.8 honey | +0.2 baking soda
Nagi · recipetineats.com · 2017
Why it's chewy: +1.0 brown sugar (50% of sugar) | +1.0 melted butter | +0.7 extra yolk
Claire Nolan · tasty.co · 2018
Why it's chewy: +1.4 brown sugar (68% of sugar) | +1.0 melted butter | +0.7 extra yolk
food52.com
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.9 brown sugar (43% of sugar) | +0.4 oats
Lauren Allen · tastesbetterfromscratch.com · 2020
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +1.0 melted butter | +0.7 extra yolk
Tessa Arias · handletheheat.com · 2023
Why it's chewy: +1.0 melted butter | +0.8 brown sugar (40% of sugar) | +0.8 corn syrup
Feej3940 · food.com · 2007
Why it's chewy: author calls it "chewy" | +1.7 brown sugar (83% of sugar) | +0.7 extra yolk | +0.3 cornstarch
Amanda Rettke--iambaker.net · iambaker.net · 2024
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 browned butter | -0.3 powder and soda
John Kanell · preppykitchen.com · 2025
Why it's chewy: +1.3 brown sugar (62% of sugar) | +1.0 browned butter | +0.7 extra yolk
Alvin Zhou · tasty.co · 2019
Why it's chewy: +1.4 brown sugar (68% of sugar) | +1.0 browned butter | +0.3 fat-rich dough (flour:fat 1.12)
Tessa Arias · handletheheat.com · 2023
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +1.0 melted butter | +0.7 extra yolk
Alison Andrews · lovingitvegan.com · 2017
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.12)
Edited by Angela Ritchie · bettycrocker.com · 2005
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 0.93)
Trish - Mom On Timeout · momontimeout.com · 2020
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +1.0 melted butter | +0.7 extra yolk
Kayla Burton · brokenovenbaking.com · 2022
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.7 yolks only | +0.2 baking soda
Tieghan Gerard · halfbakedharvest.com · 2024
Why it's chewy: +1.2 brown sugar (58% of sugar) | +1.0 browned butter | +0.3 fat-rich dough (flour:fat 1.11)
Shelly · cookiesandcups.com · 2013
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 melted butter | -0.7 baking powder only
Averie Sunshine · averiecooks.com · 2012
Why it's chewy: +1.4 brown sugar (68% of sugar) | +1.0 bread flour | +0.3 cornstarch
ELIZABETHBH · allrecipes.com · 2020
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +1.0 melted butter | +0.7 extra yolk
Nagi · recipetineats.com · 2025
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +1.0 melted butter | +0.7 extra yolk
Jeanine Donofrio · loveandlemons.com · 2024
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.8 brown sugar (41% of sugar) | +0.7 extra yolk
Makinze Gore · delish.com · 2019
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +1.0 melted butter | +0.3 fat-rich dough (flour:fat 1.10)
Makinze Gore · delish.com · 2016
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (60% of sugar) | +1.0 melted butter | +0.3 fat-rich dough (flour:fat 1.13)
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 browned butter | -0.3 powder and soda
Kathleen King · Tate's Bake Shop · 1980
Why it's chewy: +1.3 brown sugar (62% of sugar) | +1.0 melted butter | +0.3 fat-rich dough (flour:fat 1.10)
Alvin Zhou · tasty.co · 2017
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | +1.0 melted butter | +0.7 high hydration (1.04)
Shelly · cookiesandcups.com · 2025
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +1.0 melted butter | +0.7 extra yolk
David · davidlebovitz.com · 2017
Why it's chewy: +1.2 brown sugar (58% of sugar) | +1.0 melted butter | +0.7 extra yolk
Melissa Stadler, Modern Honey · modernhoney.com · 2017
Why it's chewy: +1.3 brown sugar (67% of sugar) | +1.0 melted butter | +0.4 oats
Tessa Arias · handletheheat.com · 2021
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (71% of sugar) | +1.0 bread flour | +0.7 extra yolk
David Turner · kingarthurbaking.com
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.7 yolks only | -0.3 long bake (350°F, 15 min)
Joanne Gallagher · inspiredtaste.net · 2025
Why it's chewy: +1.2 brown sugar (60% of sugar) | +1.0 browned butter | +0.7 extra yolk
Amanda Rettke · iambaker.net · 2019
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.3 fat-rich dough (flour:fat 1.10) | +0.2 baking soda
hipbonez · food.com · 2007
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.4 oats | -0.3 low hydration (0.00)
Monique Volz of Ambitious Kitchen · ambitiouskitchen.com
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.8 molasses | -0.5 lean dough (flour:fat 4.71)
Lena Abraham · delish.com · 2019
Why it's chewy: +1.3 brown sugar (67% of sugar) | +1.0 melted butter | +0.2 baking soda
Codii Lopez · tasty.co · 2019
Why it's chewy: +1.0 melted butter | +0.8 brown sugar (41% of sugar) | +0.8 corn syrup
Stephanie · iamafoodblog.com · 2022
Why it's chewy: +1.4 brown sugar (72% of sugar) | +1.0 melted butter | -0.5 lean dough (flour:fat 2.11)
John Kanell · preppykitchen.com · 2020
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (62% of sugar) | +1.0 melted butter | +0.3 cornstarch
Monique Volz of AmbitiousKitchen.com · ambitiouskitchen.com · 2021
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 melted butter | -0.5 almond flour only
Tieghan Gerard · halfbakedharvest.com · 2021
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.8 honey | -0.5 almond flour only
Makinze Gore · delish.com · 2021
Why it's chewy: +1.2 brown sugar (60% of sugar) | +1.0 browned butter | +0.2 baking soda
Averie Sunshine · averiecooks.com · 2013
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.3 cornstarch | +0.2 baking soda
Modern Honey® - www.modernhoney.com · modernhoney.com · 2023
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (60% of sugar) | +1.0 browned butter | +0.2 baking soda
Minimalist Baker · minimalistbaker.com · 2020
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.8 high hydration (1.43) | -0.7 baking powder only
Meghan · food.com · 2010
Why it's chewy: +1.0 melted butter | +0.8 honey | +0.4 oats
Tisme · food.com · 2006
Why it's chewy: +1.0 melted butter | +0.8 golden syrup | +0.4 oats
King Arthur Test Kitchen · kingarthurbaking.com · 2021
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.8 corn syrup | -0.3 powder and soda
John Kanell · preppykitchen.com · 2020
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.06)
Shelly · cookiesandcups.com · 2021
Why it's chewy: +1.2 brown sugar (58% of sugar) | +1.0 browned butter | +0.2 baking soda
Brandon Gouveia · tasty.co · 2024
Why it's chewy: +1.2 brown sugar (58% of sugar) | +1.0 browned butter | +0.3 cornstarch
blucoat · food.com · 2009
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.7 yolks only | -0.5 lean dough (flour:fat 2.95)
Erin Merhar · thepioneerwoman.com · 2023
Why it's chewy: author calls it "chewy" | +1.5 brown sugar (75% of sugar) | +0.8 honey | -0.4 small cookies (29 g)
Sonja Overhiser · acouplecooks.com · 2019
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | +0.8 molasses | +0.4 oats
Lauren Habermehl · tasteofhome.com · 2025
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.3 fat-rich dough (flour:fat 1.10) | -0.3 long bake (375°F, 16 min)
Sam Merritt · sugarspunrun.com · 2023
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (64% of sugar) | +0.7 extra yolk | +0.3 cornstarch
Sam Merritt · sugarspunrun.com · 2025
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +1.0 browned butter | +0.7 extra yolk
Arman Liew · thebigmansworld.com · 2024
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.8 high hydration (2.68) | +0.3 fat-rich dough (flour:fat 0.74)
Averie Sunshine · averiecooks.com · 2021
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 0.83)
David · davidlebovitz.com · 2025
Why it's chewy: +0.9 brown sugar (47% of sugar) | +0.7 extra yolk | +0.3 fat-rich dough (flour:fat 0.81)
Minimalist Baker · minimalistbaker.com · 2019
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 melted butter | -0.5 almond flour only
Cambrea Gordon · cambreabakes.com · 2024
Why it's chewy: +1.0 browned butter | +0.8 brown sugar (41% of sugar) | +0.7 extra yolk
Elizabeth LaBau · sugarhero.com · 2022
Why it's chewy: +1.6 brown sugar (81% of sugar) | +0.8 molasses | +0.3 cornstarch
Sam Merritt · sugarspunrun.com · 2019
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +1.0 brown sugar (48% of sugar) | +0.7 extra yolk
Sally · sallysbakingaddiction.com · 2018
Why it's chewy: +1.0 melted butter | +0.8 honey | +0.7 yolks only
Jess Rice · budgetbytes.com · 2024
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 melted butter | -0.4 small cookies (25 g)
Justine · justinesnacks.com · 2022
Why it's chewy: +1.4 brown sugar (70% of sugar) | +1.0 browned butter | -0.7 baking powder only
KisaJ · food.com · 2009
Why it's chewy: +1.4 brown sugar (72% of sugar) | -0.5 long low bake (325°F, 15 min) | +0.4 oats
Sam Merritt · sugarspunrun.com · 2023
Why it's chewy: +1.0 brown sugar (51% of sugar) | +1.0 browned butter | +0.7 yolks only
Sonja Overhiser · acouplecooks.com · 2024
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (65% of sugar) | +1.0 browned butter | -0.3 long bake (350°F, 21 min)
Andrew Bernard · makeitdairyfree.com · 2019
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.2 baking soda
MissLinguist · food.com · 2007
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 melted butter | -0.5 lean dough (flour:fat 2.47)
Monique Volz of Ambitious Kitchen · ambitiouskitchen.com · 2019
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.2 baking soda
iamafoodblog.com · 2018
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.2 baking soda
Marg (CaymanDesigns) · food.com · 2004
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.2 baking soda
Mizzy · food.com · 2004
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.7 extra yolk | -0.4 small cookies (22 g)
Nora · noracooks.com · 2022
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.3 low hydration (0.00) | +0.3 cornstarch
Tessa Arias · handletheheat.com · 2024
Why it's chewy: author calls it "chewy" | +1.0 browned butter | +0.7 yolks only | +0.5 brown sugar (25% of sugar)
Brittney Nourie · bettycrocker.com · 2025
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +1.0 melted butter | +0.3 cornstarch
Marianne Williams · tasty.co · 2020
Why it's chewy: +1.0 brown sugar (50% of sugar) | +1.0 melted butter | -0.7 baking powder only
Ashley Manila · bakerbynature.com · 2020
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +0.8 molasses | +0.2 baking soda
Tieghan Gerard · halfbakedharvest.com · 2014
Why it's chewy: +1.2 brown sugar (58% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.15)
Monique Volz of AmbitiousKitchen.com · ambitiouskitchen.com · 2019
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 browned butter | -0.5 almond flour only
Tinkerbell · food.com · 2008
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +1.0 bread flour | -0.4 small cookies (27 g)
Arman Liew · thebigmansworld.com · 2020
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | +1.0 melted butter | +0.2 baking soda
Pierce Abernathy · tasty.co · 2017
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.3 fat-rich dough (flour:fat 0.99) | -0.2 low hydration (0.11)
Wendy Griffin · food.com · 2000
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 0.96)
Nisha Vora · rainbowplantlife.com · 2020
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +0.4 oats | -0.3 low hydration (0.00)
Nagi | RecipeTin · recipetineats.com · 2020
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.8 golden syrup | +0.4 oats
Tonkcats · food.com · 1999
Why it's chewy: +1.5 brown sugar (75% of sugar) | +0.4 oats | -0.3 low hydration (0.00)
Asseel Ussama · cookpad.com · 2020
Why it's chewy: +1.2 brown sugar (59% of sugar) | +1.0 melted butter | -0.3 powder and soda
Tieghan Gerard · halfbakedharvest.com · 2022
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 almond flour only | +0.4 oats
Sally · sallysbakingaddiction.com · 2026
Why it's chewy: author calls it "chewy" | +1.0 browned butter | +0.7 extra yolk | +0.3 cornstarch
epicurious.com · 2023
Why it's chewy: +1.0 bread flour | +0.8 brown sugar (42% of sugar) | +0.2 baking soda
Gina Homolka · skinnytaste.com · 2022
Why it's chewy: +1.0 melted butter | +0.8 honey | +0.7 high hydration (1.04)
Ali · gimmesomeoven.com · 2025
Why it's chewy: +1.5 brown sugar (75% of sugar) | +1.0 melted butter | +0.3 cornstarch
epicurious.com · 2004
Why it's chewy: +1.0 brown sugar (51% of sugar) | +1.0 melted butter | -0.3 long bake (375°F, 14 min)
Nora · noracooks.com · 2022
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.8 brown sugar (41% of sugar) | -0.3 low hydration (0.00)
food52.com
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.11)
Adrianna Adarme · acozykitchen.com · 2024
Why it's chewy: +1.4 brown sugar (68% of sugar) | +1.0 melted butter | -0.3 powder and soda
Adrianna Adarme · acozykitchen.com · 2023
Why it's chewy: +1.4 brown sugar (68% of sugar) | +1.0 melted butter | -0.3 powder and soda
Adrianna Adarme · acozykitchen.com · 2024
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | +1.0 melted butter | -0.3 powder and soda
Sally · sallysbakingaddiction.com · 2019
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.7 extra yolk | +0.3 cornstarch
Amanda Rettke--iambaker.net · iambaker.net · 2025
Why it's chewy: author calls it "chewy" | +1.6 brown sugar (80% of sugar) | +0.7 extra yolk | -0.3 powder and soda
Taste of Home Editorial Team · tasteofhome.com · 2018
Why it's chewy: +1.0 melted butter | +0.8 corn syrup | +0.2 baking soda
Nisha Vora · rainbowplantlife.com · 2024
Why it's chewy: +1.3 brown sugar (66% of sugar) | +1.0 melted butter | -0.3 low hydration (0.00)
John Kanell · preppykitchen.com · 2021
Why it's chewy: +1.3 brown sugar (67% of sugar) | +0.3 fat-rich dough (flour:fat 1.17) | +0.2 baking soda
Sabrina Snyder · dinnerthendessert.com · 2019
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | +0.4 oats | -0.4 small cookies (30 g)
food52.com · 2015
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.4 small cookies (27 g) | +0.2 baking soda
Taylor Ann Spencer · delish.com · 2023
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.1 low hydration (0.19)
onceuponachef.com · 2024
Why it's chewy: +0.9 brown sugar (44% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.11)
Yumna Jawad · feelgoodfoodie.net · 2021
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.7 extra yolk | -0.5 long low bake (325°F, 16 min)
Jodie Kautzmann · foodandwine.com · 2020
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +1.0 browned butter | -0.3 powder and soda
Betty Crocker Kitchens · bettycrocker.com · 2021
Why it's chewy: +1.0 brown sugar (48% of sugar) | +0.7 yolks only | -0.4 small cookies (27 g)
Bianca Zapatka · biancazapatka.com · 2019
Why it's chewy: +2.0 brown sugar (100% of sugar) | +0.5 high hydration (0.78) | -0.3 powder and soda
TalPalCal · food.com · 2008
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.4 small cookies (16 g) | +0.2 baking soda
Alexa Hackfort · tasteofhome.com · 2018
Why it's chewy: +1.0 brown sugar (50% of sugar) | +1.0 melted butter | -0.3 long bake (350°F, 36 min)
food52.com · 2019
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.7 extra yolk | +0.2 baking soda
epicurious.com · 2018
Why it's chewy: +1.4 brown sugar (68% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.11)
Lindsay Ostrom · pinchofyum.com · 2020
Why it's chewy: +1.0 melted butter | +0.7 brown sugar (33% of sugar) | +0.2 baking soda
Tessa Arias · handletheheat.com · 2024
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +0.7 extra yolk | +0.3 cornstarch
Stacey Little · southernbite.com · 2023
Why it's chewy: +1.0 brown sugar (50% of sugar) | +1.0 melted butter | -0.4 small cookies (28 g)
nobmx · food.com · 2009
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 3.82) | +0.4 oats
Candace Braun Davison · delish.com · 2016
Why it's chewy: +1.7 brown sugar (83% of sugar) | +0.3 cornstarch | -0.3 long bake (350°F, 16 min)
John Kanell · preppykitchen.com · 2020
Why it's chewy: +1.7 brown sugar (85% of sugar) | +0.3 fat-rich dough (flour:fat 1.19) | -0.2 low hydration (0.11)
Lesley Balla · tasteofhome.com · 2018
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (40% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 0.55)
Kelly Senyei · justataste.com · 2013
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +0.2 high hydration (0.56) | +0.2 baking soda
LazyHata · cookpad.com · 2025
Why it's chewy: +1.0 melted butter | +0.6 brown sugar (29% of sugar) | +0.2 baking soda
Ali · gimmesomeoven.com · 2018
Why it's chewy: +1.3 brown sugar (63% of sugar) | +0.3 cornstarch | +0.2 baking soda
Ree Drummond · thepioneerwoman.com · 2010
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.3 fat-rich dough (flour:fat 1.10) | +0.2 high hydration (0.54)
food52.com · 2019
Why it's chewy: +1.3 brown sugar (67% of sugar) | +1.0 melted butter | -0.3 low hydration (0.00)
Kelley Simmons · chefsavvy.com · 2017
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | +0.3 cornstarch | +0.2 baking soda
Allrecipes Member · allrecipes.com · 1999
Why it's chewy: +1.5 brown sugar (75% of sugar) | +0.2 baking soda
Abby Girl · food.com · 2006
Why it's chewy: +1.5 brown sugar (75% of sugar) | +0.2 baking soda
Val Goodrich · tasteofhome.com · 2018
Why it's chewy: author calls it "chewy" | +1.5 brown sugar (75% of sugar) | +0.2 baking soda
Lindsay Ostrom · pinchofyum.com · 2023
Why it's chewy: +1.0 brown sugar (50% of sugar) | +1.0 browned butter | -0.3 powder and soda
Shelly · cookiesandcups.com · 2023
Why it's chewy: +1.3 brown sugar (64% of sugar) | +0.3 cornstarch | +0.2 baking soda
i_luv_chocolate · food.com · 2008
Why it's chewy: +1.0 brown sugar (50% of sugar) | +1.0 melted butter | -0.7 baking powder only
smltheppl · food.com · 2005
Why it's chewy: author calls it "chewy" | +1.5 brown sugar (75% of sugar) | +0.2 baking soda
Taste of Home Editorial Team · tasteofhome.com · 2018
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.3 fat-rich dough (flour:fat 0.92) | +0.2 high hydration (0.52)
Jonathan Brasil · kingarthurbaking.com
Why it's chewy: +1.0 brown sugar (52% of sugar) | +1.0 melted butter | -0.4 small cookies (28 g)
Sally · sallysbakingaddiction.com · 2020
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.10)
Adrianna Adarme · acozykitchen.com · 2024
Why it's chewy: +1.3 brown sugar (65% of sugar) | +1.0 melted butter | -0.5 lean dough (flour:fat 3.70)
Chef Ryoni · food.com · 2009
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.8 corn syrup | +0.4 oats
John Kanell · preppykitchen.com · 2019
Why it's chewy: +1.1 brown sugar (55% of sugar) | +0.3 fat-rich dough (flour:fat 0.43) | +0.2 baking soda
Betty Crocker Kitchens · bettycrocker.com · 2012
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.6 high hydration (0.96) | +0.2 baking soda
Amanda Rettke · iambaker.net · 2019
Why it's chewy: author calls it "chewy" | +1.5 brown sugar (75% of sugar) | +0.2 baking soda | -0.1 low hydration (0.27)
Allison Mattina · celebratingsweets.com · 2022
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | -0.5 long low bake (325°F, 14 min) | +0.3 cornstarch
sofie-a-toast · food.com · 2011
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 3.30) | +0.2 baking soda
Pick Up Limes · pickuplimes.com
Why it's chewy: author calls it "chewy" | +1.5 brown sugar (77% of sugar) | +1.0 melted butter | -0.5 lean dough (flour:fat 2.35)
Nora · noracooks.com · 2022
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.16) | +0.2 baking soda
PJ Hamel · kingarthurbaking.com
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | +1.0 melted butter | -0.7 baking powder only
Taste of Home Editorial Team · tasteofhome.com · 2024
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +1.0 browned butter | -0.4 small cookies (22 g)
Robyn Stone · addapinch.com · 2013
Why it's chewy: +1.5 brown sugar (75% of sugar) | +0.2 baking soda | -0.1 low hydration (0.24)
Steve_G · food.com · 2004
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +1.0 melted butter | -0.7 baking powder only
Ashley Manila · bakerbynature.com · 2025
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.68) | +0.2 baking soda
Tessa Arias · handletheheat.com · 2025
Why it's chewy: +1.3 brown sugar (63% of sugar) | +0.7 extra yolk | +0.4 oats
Shelly · cookiesandcups.com · 2019
Why it's chewy: +1.2 brown sugar (58% of sugar) | +0.3 cornstarch | +0.2 baking soda
Melissa Stadler · modernhoney.com · 2019
Why it's chewy: +1.1 brown sugar (57% of sugar) | +0.3 cornstarch | +0.2 baking soda
Oolala · food.com · 2005
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.3 fat-rich dough (flour:fat 1.10) | +0.2 baking soda
Sam Merritt · sugarspunrun.com · 2021
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +0.6 high hydration (0.87) | +0.3 cornstarch
Sabrina Snyder · dinnerthendessert.com · 2019
Why it's chewy: author calls it "chewy" | +1.8 brown sugar (88% of sugar) | -0.3 long bake (350°F, 16 min) | +0.2 baking soda
Country Cookin Mama · food.com · 2009
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.6 high hydration (0.88) | +0.2 baking soda
King Arthur Baking · kingarthurbaking.com · 2022
Why it's chewy: +1.2 brown sugar (59% of sugar) | +1.0 bread flour | -0.3 powder and soda
Averie Sunshine · averiecooks.com · 2015
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | +0.8 corn syrup | -0.3 long bake (350°F, 14 min)
Erin Clarke / Well Plated · wellplated.com · 2023
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (65% of sugar) | +0.3 fat-rich dough (flour:fat 1.11) | -0.3 long bake (350°F, 21 min)
King Arthur Test Kitchen · kingarthurbaking.com
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | +0.7 extra yolk | -0.5 long low bake (325°F, 15 min)
The Recipe Critic · therecipecritic.com · 2024
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | +0.2 baking soda
Maria Lichty · twopeasandtheirpod.com · 2021
Why it's chewy: +1.4 brown sugar (68% of sugar) | +0.2 baking soda
David Leite / Jacques Torres · The New York Times · 2009
Why it's chewy: +1.1 brown sugar (56% of sugar) | +1.0 bread flour | +0.7 extra yolk
Spend With Pennies · spendwithpennies.com · 2022
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | +0.8 corn syrup | -0.3 long bake (375°F, 16 min)
Sharon Lehman, RDN · tasteofhome.com · 2018
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | +0.4 oats | -0.4 small cookies (24 g)
food52.com
Why it's chewy: +0.8 molasses | +0.7 yolks only | +0.2 baking soda
The Recipe Critic · therecipecritic.com · 2022
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.10)
Tessa Arias · handletheheat.com · 2017
Why it's chewy: +1.0 brown sugar (50% of sugar) | +1.0 melted butter | +0.7 high hydration (1.03)
shygirl · food.com · 2008
Why it's chewy: +1.2 brown sugar (58% of sugar) | +0.7 extra yolk | -0.5 long low bake (325°F, 21 min)
Ali · gimmesomeoven.com · 2014
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | +0.3 cornstarch | +0.2 baking soda
Sally · sallysbakingaddiction.com · 2022
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.7 extra yolk | -0.5 long low bake (325°F, 14 min)
The Recipe Critic · therecipecritic.com · 2026
Why it's chewy: +1.0 brown sugar (48% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.10)
John Kanell · preppykitchen.com · 2020
Why it's chewy: +1.3 brown sugar (62% of sugar) | -0.4 small cookies (29 g) | +0.3 fat-rich dough (flour:fat 1.06)
PJ Hamel · kingarthurbaking.com · 2020
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (52% of sugar) | +0.3 fat-rich dough (flour:fat 1.17) | +0.2 baking soda
Averie Sunshine · averiecooks.com · 2018
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | +0.2 baking soda | -0.1 low hydration (0.20)
Ali · gimmesomeoven.com · 2023
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | +0.3 cornstarch | +0.2 baking soda
Alison Andrews · lovingitvegan.com · 2020
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.23) | +0.3 cornstarch
Averie Sunshine · averiecooks.com · 2013
Why it's chewy: +1.4 brown sugar (68% of sugar) | -0.5 lean dough (flour:fat 2.48) | +0.3 cornstarch
Averie Sunshine · averiecooks.com · 2020
Why it's chewy: author calls it "chewy" | +1.0 browned butter | +0.5 brown sugar (26% of sugar) | -0.3 long bake (350°F, 14 min)
Ali · gimmesomeoven.com · 2010
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.3 fat-rich dough (flour:fat 1.10) | +0.2 baking soda
food52.com · 2019
Why it's chewy: +0.8 brown sugar (42% of sugar) | +0.3 fat-rich dough (flour:fat 1.13) | +0.2 baking soda
Jeanine Donofrio · loveandlemons.com · 2025
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.3 fat-rich dough (flour:fat 1.10) | +0.2 baking soda
Mel Gunnell · melskitchencafe.com · 2025
Why it's chewy: +1.0 browned butter | +0.7 extra yolk | -0.3 powder and soda
senseicheryl · food.com · 2008
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 3.70) | +0.4 oats
Sarah Jampel · kingarthurbaking.com
Why it's chewy: +1.2 brown sugar (62% of sugar) | +0.7 extra yolk | -0.3 powder and soda
King Arthur Test Kitchen · kingarthurbaking.com
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.3 powder and soda | -0.3 long bake (350°F, 15 min)
Claire Nolan · tasty.co · 2017
Why it's chewy: +1.2 brown sugar (60% of sugar) | +0.3 fat-rich dough (flour:fat 0.99) | -0.3 long bake (350°F, 41 min)
Jeanine Donofrio · loveandlemons.com · 2020
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.3 low hydration (0.00) | -0.3 powder and soda
Jeanine Donofrio · loveandlemons.com · 2022
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.75) | -0.3 low hydration (0.00)
Val Goodrich · tasteofhome.com · 2018
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.4 oats | -0.4 small cookies (27 g)
Mel · melskitchencafe.com · 2017
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.8 brown sugar (41% of sugar) | -0.3 powder and soda
Martha Stewart · marthastewart.com · 2011
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +0.2 baking soda
Ashley Manila · bakerbynature.com · 2025
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | +0.2 baking soda
Tessa Arias · handletheheat.com · 2025
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | +0.8 molasses | -0.5 lean dough (flour:fat 2.53)
Codii Lopez · tasty.co · 2019
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | +0.2 baking soda | +0.1 high hydration (0.46)
Taste of Home Editorial Team · tasteofhome.com · 2018
Why it's chewy: +1.1 brown sugar (57% of sugar) | +0.2 baking soda
Taste of Home Editorial Team · tasteofhome.com · 2025
Why it's chewy: author calls it "chewy" | +1.1 brown sugar (57% of sugar) | +0.2 baking soda
Genius Kitchen · food.com · 2017
Why it's chewy: +1.0 brown sugar (48% of sugar) | +0.3 fat-rich dough (flour:fat 0.79) | -0.3 long bake (375°F, 18 min)
Kat's Mom · food.com · 2008
Why it's chewy: +1.1 brown sugar (57% of sugar) | +0.8 honey | -0.4 small cookies (26 g)
Natasha Kravchuk · natashaskitchen.com · 2023
Why it's chewy: +1.2 brown sugar (58% of sugar) | +0.2 baking soda | -0.1 low hydration (0.27)
Felix4067 · food.com · 2002
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.3 fat-rich dough (flour:fat 0.83) | +0.2 baking soda
John Kanell · preppykitchen.com · 2015
Why it's chewy: +1.3 brown sugar (62% of sugar) | +0.2 baking soda | -0.1 low hydration (0.17)
onceuponachef.com · 2009
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.11)
Mel · melskitchencafe.com · 2018
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.4 oats | +0.3 fat-rich dough (flour:fat 1.10)
Alison Andrews · lovingitvegan.com · 2017
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.3 fat-rich dough (flour:fat 1.12) | +0.2 baking soda
Erin Clarke · wellplated.com · 2021
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | +0.4 oats | -0.4 small cookies (28 g)
Kelley Simmons · chefsavvy.com · 2020
Why it's chewy: +1.2 brown sugar (58% of sugar) | +0.2 baking soda | -0.1 low hydration (0.24)
Sam Merritt · sugarspunrun.com · 2025
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.6 brown sugar (32% of sugar) | -0.3 powder and soda
Sam Turnbull @ It Doesn't Taste Like Chicken · itdoesnttastelikechicken.com · 2016
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | +0.4 oats | -0.3 low hydration (0.00)
Monique Volz of AmbitiousKitchen.com · ambitiouskitchen.com · 2019
Why it's chewy: +1.0 melted butter | +0.4 oats | -0.3 low hydration (0.00)
Tea Jenny · food.com · 2009
Why it's chewy: +1.0 melted butter | +0.4 oats | -0.3 low hydration (0.00)
food52.com
Why it's chewy: +1.3 brown sugar (67% of sugar) | -0.3 low hydration (0.05) | +0.2 baking soda
Tessa Arias · handletheheat.com · 2025
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (71% of sugar) | -0.3 long bake (350°F, 16 min) | +0.2 baking soda
Kathy · food.com · 2010
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.47) | -0.3 long bake (350°F, 26 min)
Maria Lichty · twopeasandtheirpod.com · 2015
Why it's chewy: +1.2 brown sugar (58% of sugar) | +0.4 oats | -0.4 small cookies (27 g)
Irma S. Rombauer / Marion Rombauer Becker / Ethan Becker · Joy of Cooking · 1975
Why it's chewy: +1.1 brown sugar (52% of sugar) | +0.2 baking soda
David · davidlebovitz.com · 2010
Why it's chewy: +1.1 brown sugar (52% of sugar) | +0.2 baking soda
Emma Christensen · simplyrecipes.com · 2018
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (52% of sugar) | +0.2 baking soda
Allison Mattina · celebratingsweets.com · 2022
Why it's chewy: +1.4 brown sugar (68% of sugar) | -0.5 lean dough (flour:fat 2.16) | +0.3 cornstarch
Modern Honey - www.modernhoney.com · modernhoney.com · 2019
Why it's chewy: +1.3 brown sugar (67% of sugar) | -0.6 cake flour | +0.3 cornstarch
Amanda Rettke--iambaker.net · iambaker.net · 2024
Why it's chewy: +1.3 brown sugar (67% of sugar) | -0.6 cake flour | +0.3 cornstarch
Angela Liddon · ohsheglows.com
Why it's chewy: +1.3 brown sugar (67% of sugar) | -0.3 low hydration (0.00) | +0.2 baking soda
Chahinez Tabet Aoul · lifestyleofafoodie.com · 2020
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (48% of sugar) | +0.7 yolks only | -0.4 small cookies (28 g)
Lauren Wilson · tasty.co · 2022
Why it's chewy: author calls it "chewy" | +1.1 brown sugar (54% of sugar) | +0.2 baking soda | -0.1 low hydration (0.24)
Sophie Godwin – Cookery writer · bbcgoodfood.com · 2017
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.2 baking soda
Spend With Pennies · spendwithpennies.com · 2021
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.20) | -0.5 long low bake (325°F, 18 min)
Ree Drummond · thepioneerwoman.com · 2025
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.2 baking soda
Sally · sallysbakingaddiction.com · 2021
Why it's chewy: author calls it "chewy" | +1.0 browned butter | +0.2 baking soda
Nora · noracooks.com · 2019
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.2 baking soda
Modern Honey® - www.modernhoney.com · modernhoney.com · 2023
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | +0.2 baking soda
Nan Bialek · tasteofhome.com · 2019
Why it's chewy: +1.0 melted butter | +0.8 high hydration (4.17) | -0.5 almond flour only
mersaydees · food.com · 2009
Why it's chewy: +1.0 melted butter | +0.2 baking soda
Team · kitchenstories.com · 2016
Why it's chewy: +1.0 brown sugar (51% of sugar) | +1.0 melted butter | -0.7 baking powder only
marisk · food.com · 2012
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.4 small cookies (22 g) | -0.3 low hydration (0.00)
Natasha Feldman · food.com · 2018
Why it's chewy: +0.8 honey | +0.3 fat-rich dough (flour:fat 1.15) | +0.2 baking soda
Melissa Stadler, Modern Honey · modernhoney.com · 2015
Why it's chewy: +1.3 brown sugar (67% of sugar) | -0.6 cake flour | +0.3 cornstarch
Taste of Home Editorial Team · tasteofhome.com · 2019
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.5 high hydration (0.80) | +0.4 oats
Taste of Home Editorial Team · tasteofhome.com · 2018
Why it's chewy: +0.8 molasses | +0.7 brown sugar (34% of sugar) | -0.4 small cookies (18 g)
Trish - Mom On Timeout · momontimeout.com · 2016
Why it's chewy: +1.5 brown sugar (74% of sugar) | -0.5 lean dough (flour:fat 2.20) | -0.3 low hydration (0.00)
DoubleTree by Hilton · DoubleTree by Hilton · 2020
Why it's chewy: +1.1 brown sugar (52% of sugar) | -0.5 long low bake (300°F, 22 min) | +0.4 oats
Dora · allrecipes.com · 1998
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | +0.2 baking soda | -0.1 low hydration (0.27)
Charlotte Rutledge · kingarthurbaking.com · 2020
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 almond flour only | -0.5 lean dough (flour:fat 6.86)
Why it's chewy: +0.4 oats | +0.3 brown sugar (17% of sugar) | +0.3 cornstarch
Andrew Bernard · makeitdairyfree.com · 2024
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.12) | -0.3 powder and soda
F-16 momma · food.com · 2006
Why it's chewy: +0.9 brown sugar (47% of sugar) | +0.2 baking soda
Sabrina Snyder · dinnerthendessert.com · 2019
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.2 baking soda | -0.1 low hydration (0.24)
food52.com · 2019
Why it's chewy: +1.0 brown sugar (52% of sugar) | +0.3 fat-rich dough (flour:fat 1.06) | -0.3 powder and soda
Alvin Zhou · tasty.co · 2017
Why it's chewy: author calls it "chewy" | +1.0 melted butter | +0.8 brown sugar (41% of sugar) | -0.7 baking powder only
Emilie Raffa · theclevercarrot.com · 2020
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (69% of sugar) | +1.0 bread flour | -0.5 lean dough (flour:fat 2.12)
PJ Hamel · kingarthurbaking.com
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.66) | -0.3 powder and soda
Nora · noracooks.com · 2021
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | +0.4 oats | -0.3 low hydration (0.00)
Evil Eva · food.com · 2007
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.4 oats | -0.3 low hydration (0.00)
Izzy · izzycooking.com · 2020
Why it's chewy: author calls it "chewy" | +0.9 brown sugar (46% of sugar) | +0.3 high hydration (0.61) | -0.3 long bake (350°F, 16 min)
Betty · food.com · 2001
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.4 oats | -0.3 powder and soda
PENNY · food.com · 2004
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.4 oats | -0.3 powder and soda
Kim - InsanelyGood · insanelygoodrecipes.com
Why it's chewy: +1.0 brown sugar (50% of sugar) | +0.4 oats | -0.3 powder and soda
Karina Carrel · cafedelites.com · 2016
Why it's chewy: +1.3 brown sugar (67% of sugar) | -0.5 lean dough (flour:fat 2.57) | +0.5 high hydration (0.80)
Rachel Gaewski · tasty.co · 2017
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (60% of sugar) | -0.3 long bake (350°F, 16 min) | +0.2 baking soda
Amanda Rettke · iambaker.net · 2019
Why it's chewy: +1.1 brown sugar (53% of sugar) | +1.0 bread flour | -0.6 cake flour
Julie | The Simple Veganista · simple-veganista.com · 2014
Why it's chewy: +0.4 oats | +0.3 fat-rich dough (flour:fat 0.98) | +0.2 baking soda
pollen · food.com · 2002
Why it's chewy: +1.5 brown sugar (75% of sugar) | +0.4 oats | -0.4 small cookies (20 g)
Morning Biscotti · food.com · 2006
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 baking powder only | +0.4 oats
onceuponachef.com · 2024
Why it's chewy: +0.9 brown sugar (44% of sugar) | +0.2 baking soda
onceuponachef.com · 2024
Why it's chewy: author calls it "chewy" | +0.9 brown sugar (44% of sugar) | +0.2 baking soda
Ali · gimmesomeoven.com · 2015
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | -0.4 small cookies (28 g) | +0.3 cornstarch
HeatherFeather · food.com · 2007
Why it's chewy: +1.2 brown sugar (58% of sugar) | -0.3 long bake (350°F, 15 min) | +0.2 baking soda
Keturah Green · tasty.co · 2020
Why it's chewy: +1.0 brown sugar (51% of sugar) | +0.2 baking soda | -0.1 low hydration (0.16)
King Arthur Baking · kingarthurbaking.com · 2020
Why it's chewy: +1.4 brown sugar (68% of sugar) | -0.3 powder and soda
Tessa Arias · handletheheat.com · 2023
Why it's chewy: +1.4 brown sugar (71% of sugar) | -0.5 lean dough (flour:fat 2.46) | +0.3 cornstarch
Katie Bandurski · tasteofhome.com · 2018
Why it's chewy: author calls it "chewy" | +1.7 brown sugar (83% of sugar) | -0.5 lean dough (flour:fat 2.58) | -0.3 low hydration (0.00)
Susan Reid · kingarthurbaking.com
Why it's chewy: +1.4 brown sugar (68% of sugar) | -0.3 powder and soda
food52.com
Why it's chewy: +0.8 brown sugar (40% of sugar) | +0.2 baking soda | +0.1 high hydration (0.37)
Pick Up Limes · pickuplimes.com
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.48) | -0.3 powder and soda
Chrishanna · food.com · 2011
Why it's chewy: +1.1 brown sugar (57% of sugar) | -0.3 long bake (350°F, 16 min) | +0.2 baking soda
Ashley Manila · bakerbynature.com · 2015
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | -0.5 lean dough (flour:fat 2.58) | +0.5 high hydration (0.79)
Gaby Dalkin · whatsgabycooking.com · 2023
Why it's chewy: +1.3 brown sugar (67% of sugar) | +1.0 bread flour | -0.6 cake flour
Kelly Senyei · justataste.com · 2025
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | +0.2 baking soda
Andrew Bernard · makeitdairyfree.com · 2021
Why it's chewy: +0.8 brown sugar (42% of sugar) | -0.3 low hydration (0.00) | +0.3 fat-rich dough (flour:fat 1.02)
ladyroseofrohan · food.com · 2008
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.2 baking soda
Kristi Waterworth · food.com · 2008
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.2 baking soda
Sophia Saxonhouse · tasty.co · 2020
Why it's chewy: +1.2 brown sugar (58% of sugar) | -0.6 cake flour | +0.3 cornstarch
Nicole Rufus · thekitchn.com · 2022
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.4 small cookies (29 g) | +0.3 fat-rich dough (flour:fat 1.10)
Hersheyland · hersheyland.com · 2022
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.4 small cookies (20 g) | +0.3 fat-rich dough (flour:fat 1.10)
Maria Lichty · twopeasandtheirpod.com · 2022
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.27)
Sam Merritt · sugarspunrun.com · 2023
Why it's chewy: author calls it "chewy" | +1.0 browned butter | +0.3 cornstarch | -0.3 powder and soda
Maria Lichty · twopeasandtheirpod.com · 2016
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.27)
Minimalist Baker · minimalistbaker.com · 2018
Why it's chewy: +2.0 brown sugar (100% of sugar) | +1.0 melted butter | -0.7 baking powder only
Andrew Bernard · makeitdairyfree.com · 2019
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (60% of sugar) | +0.4 oats | -0.3 low hydration (0.00)
blucoat · food.com · 2008
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (40% of sugar) | -0.4 small cookies (29 g) | +0.3 fat-rich dough (flour:fat 1.10)
Charlotte Rutledge · kingarthurbaking.com
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (60% of sugar) | +0.8 molasses | -0.5 lean dough (flour:fat 2.38)
Tieghan Gerard · halfbakedharvest.com · 2024
Why it's chewy: author calls it "chewy" | +0.8 honey | +0.2 baking soda | -0.1 low hydration (0.26)
The Giggle Box · food.com · 2003
Why it's chewy: +1.1 brown sugar (57% of sugar) | -0.4 small cookies (17 g) | +0.2 baking soda
Maria Lichty · twopeasandtheirpod.com · 2024
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | +0.4 oats | -0.3 powder and soda
Maria Lichty · twopeasandtheirpod.com · 2023
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.5 long low bake (300°F, 21 min) | +0.4 oats
Sabrina Snyder · dinnerthendessert.com · 2023
Why it's chewy: +1.2 brown sugar (60% of sugar) | -0.3 long bake (350°F, 14 min) | +0.2 baking soda
HeatherFeather · food.com · 2003
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.5 long low bake (325°F, 16 min) | +0.3 fat-rich dough (flour:fat 0.55)
Ashley Manila · bakerbynature.com · 2026
Why it's chewy: +0.3 brown sugar (15% of sugar) | +0.3 fat-rich dough (flour:fat 0.95) | +0.2 baking soda
Adrianna Adarme · acozykitchen.com · 2024
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.3 fat-rich dough (flour:fat 1.10) | -0.3 long bake (350°F, 18 min)
Sarah Kieffer · The Vanilla Bean Baking Book / The New York Times · 2018
Why it's chewy: +0.7 extra yolk | +0.3 fat-rich dough (flour:fat 1.11) | -0.3 long bake (350°F, 14 min)
Ree Drummond · thepioneerwoman.com · 2024
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.3 long bake (350°F, 18 min) | +0.2 baking soda
Sabrina Snyder · dinnerthendessert.com · 2021
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | -0.3 long bake (350°F, 19 min) | +0.2 baking soda
Kelly Senyei · justataste.com · 2022
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (63% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.27)
Lindsay D. Mattison · tasteofhome.com · 2018
Why it's chewy: +0.8 high hydration (1.52) | -0.4 small cookies (28 g) | +0.3 fat-rich dough (flour:fat 1.10)
Tieghan Gerard · halfbakedharvest.com · 2021
Why it's chewy: +1.0 browned butter | -0.3 long bake (350°F, 21 min) | +0.2 baking soda
Kittencalrecipezazz · food.com · 2007
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.3 long bake (350°F, 26 min) | +0.2 baking soda
Erin Clarke · wellplated.com · 2018
Why it's chewy: author calls it "chewy" | +0.8 high hydration (1.79) | -0.4 small cookies (29 g) | +0.3 fat-rich dough (flour:fat 0.40)
Monique Volz of Ambitious Kitchen · ambitiouskitchen.com
Why it's chewy: +0.8 high hydration (3.57) | -0.4 small cookies (25 g) | +0.3 fat-rich dough (flour:fat 0.14)
Monique of AmbitiousKitchen.com · ambitiouskitchen.com · 2019
Why it's chewy: author calls it "chewy" | +0.8 high hydration (5.76) | -0.4 small cookies (28 g) | +0.3 fat-rich dough (flour:fat 0.12)
Karen=^..^= · food.com · 2002
Why it's chewy: +1.1 brown sugar (57% of sugar) | -0.4 small cookies (22 g) | +0.2 baking soda
Minimalist Baker · minimalistbaker.com · 2017
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 baking powder only | -0.5 almond flour only
Alyssa · simplyquinoa.com · 2026
Why it's chewy: author calls it "chewy" | +1.0 melted butter | -0.3 low hydration (0.00) | +0.2 baking soda
David · davidlebovitz.com · 2009
Why it's chewy: +1.0 melted butter | -0.4 small cookies (21 g) | +0.4 high hydration (0.71)
Aimee · lmld.org · 2022
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.77) | -0.3 low hydration (0.00)
Sparkle 1874 · food.com · 2006
Why it's chewy: +0.7 brown sugar (34% of sugar) | -0.4 small cookies (20 g) | +0.3 fat-rich dough (flour:fat 1.10)
Edited by Angela Ritchie · bettycrocker.com · 2004
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.2 baking soda | -0.1 low hydration (0.16)
Tieghan Gerard · halfbakedharvest.com · 2017
Why it's chewy: +1.0 brown sugar (48% of sugar) | -0.3 long bake (350°F, 16 min) | +0.2 baking soda
Jamie · mybakingaddiction.com · 2024
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (48% of sugar) | -0.3 long bake (350°F, 16 min) | +0.2 baking soda
Averie Sunshine · averiecooks.com · 2021
Why it's chewy: +1.2 brown sugar (58% of sugar) | -0.5 long low bake (300°F, 16 min) | +0.2 baking soda
food52.com
Why it's chewy: +1.2 brown sugar (58% of sugar) | -0.5 lean dough (flour:fat 2.16) | -0.3 low hydration (0.00)
food52.com · 2019
Why it's chewy: +1.2 brown sugar (58% of sugar) | -0.3 low hydration (0.00)
Ruth Wakefield · Nestlé / Toll House Inn · 1938
Why it's chewy: +1.1 brown sugar (52% of sugar) | -0.4 small cookies (23 g) | +0.2 baking soda
Christina Tosi · Milk Bar / Momofuku Milk Bar Cookbook · 2011
Why it's chewy: +1.2 brown sugar (61% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.22)
Monique Volz of AmbitiousKitchen.com · ambitiouskitchen.com
Why it's chewy: author calls it "chewy" | +1.0 melted butter | -0.5 almond flour only | +0.2 baking soda
Kim - InsanelyGood · insanelygoodrecipes.com
Why it's chewy: +1.7 brown sugar (84% of sugar) | -0.5 long low bake (300°F, 16 min) | -0.3 powder and soda
PJ Hamel · kingarthurbaking.com · 2020
Why it's chewy: +1.0 brown sugar (52% of sugar) | +0.4 oats | -0.4 small cookies (29 g)
McCormick Kitchens · mccormick.com · 2021
Why it's chewy: +0.7 brown sugar (36% of sugar) | +0.2 baking soda | -0.1 low hydration (0.22)
Sally · sallysbakingaddiction.com · 2025
Why it's chewy: author calls it "chewy" | +0.4 oats | +0.3 fat-rich dough (flour:fat 0.83) | -0.3 long bake (350°F, 15 min)
Nagi · recipetineats.com · 2019
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.7 baking powder only | +0.7 extra yolk
Taste of Home Editorial Team · tasteofhome.com · 2018
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.3 long bake (375°F, 16 min) | +0.2 baking soda
Alton Brown · Good Eats / Food Network · 2000
Why it's chewy: +1.0 melted butter | +0.7 brown sugar (35% of sugar) | -0.7 extra egg white
Allison Mattina · celebratingsweets.com · 2024
Why it's chewy: +0.7 yolks only | +0.2 baking soda | -0.1 low hydration (0.22)
Pick Up Limes · pickuplimes.com · 2021
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.48) | -0.3 powder and soda
tunasushi · food.com · 2006
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.4 small cookies (22 g) | +0.2 baking soda
PJ Hamel · kingarthurbaking.com
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 2.82) | -0.4 small cookies (27 g)
NIN4NIN · food.com · 2007
Why it's chewy: +1.5 brown sugar (75% of sugar) | -0.7 egg whites only | -0.3 long bake (350°F, 29 min)
Marie · food.com · 2004
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.4 small cookies (21 g) | +0.2 baking soda
Elizabeth Fullerton · food.com · 2001
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.4 small cookies (27 g) | +0.2 baking soda
onceuponachef.com · 2021
Why it's chewy: +0.7 brown sugar (34% of sugar) | -0.4 small cookies (23 g) | +0.3 fat-rich dough (flour:fat 1.11)
Amanda Rettke--iambaker.net · iambaker.net · 2024
Why it's chewy: author calls it "chewy" | +1.6 brown sugar (80% of sugar) | +0.7 extra yolk | -0.6 cake flour
Amanda Rettke--iambaker.net · iambaker.net · 2025
Why it's chewy: author calls it "chewy" | +1.6 brown sugar (80% of sugar) | +0.7 extra yolk | -0.6 cake flour
onceuponachef.com · 2024
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (48% of sugar) | -0.4 small cookies (24 g) | +0.2 baking soda
Maria Lichty · twopeasandtheirpod.com · 2010
Why it's chewy: +1.0 brown sugar (51% of sugar) | -0.4 small cookies (13 g) | +0.2 baking soda
Jess Rice · budgetbytes.com · 2025
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | -0.4 small cookies (25 g) | +0.2 baking soda
Adrianna Adarme · acozykitchen.com · 2018
Why it's chewy: +1.0 melted butter | -0.3 powder and soda | +0.1 high hydration (0.36)
Amanda Rettke--iambaker.net · iambaker.net · 2024
Why it's chewy: +1.1 brown sugar (56% of sugar) | +0.3 cornstarch | -0.3 powder and soda
womensweeklyfood.com.au · 2023
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.3 long bake (356°F, 16 min) | +0.2 baking soda
PJ Hamel · kingarthurbaking.com · 2023
Why it's chewy: +0.9 brown sugar (46% of sugar) | -0.3 powder and soda | +0.1 high hydration (0.43)
Kathy-Lynn · food.com · 2001
Why it's chewy: +1.1 brown sugar (53% of sugar) | -0.4 small cookies (20 g) | +0.2 baking soda
Yumna Jawad · feelgoodfoodie.net · 2021
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 baking powder only | -0.5 lean dough (flour:fat 3.85)
epicurious.com · 2017
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | -0.3 powder and soda
Sally · sallysbakingaddiction.com · 2022
Why it's chewy: author calls it "chewy" | +0.3 fat-rich dough (flour:fat 1.10) | +0.2 high hydration (0.52) | +0.2 baking soda
Sally · sallysbakingaddiction.com · 2020
Why it's chewy: author calls it "chewy" | +0.3 fat-rich dough (flour:fat 1.10) | +0.2 high hydration (0.52) | +0.2 baking soda
Tieghan Gerard · halfbakedharvest.com · 2021
Why it's chewy: author calls it "chewy" | +0.3 fat-rich dough (flour:fat 1.11) | +0.2 high hydration (0.53) | +0.2 baking soda
Trish - Mom On Timeout · momontimeout.com · 2021
Why it's chewy: author calls it "chewy" | +0.5 brown sugar (26% of sugar) | -0.3 low hydration (0.00) | +0.3 cornstarch
Sally · sallysbakingaddiction.com · 2016
Why it's chewy: author calls it "chewy" | +0.3 fat-rich dough (flour:fat 1.10) | +0.2 high hydration (0.52) | +0.2 baking soda
food52.com · 2020
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.5 lean dough (flour:fat 2.08) | +0.2 baking soda
Justine · justinesnacks.com · 2021
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 baking powder only | -0.4 small cookies (19 g)
Cora Williams · cookpad.com · 2023
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.5 lean dough (flour:fat 2.50) | +0.2 baking soda
Smadars Sane Way Cc · food.com · 2008
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 egg whites only | -0.5 lean dough (flour:fat 3.95)
justcallmetoni · food.com · 2007
Why it's chewy: +0.8 high hydration (1.23) | -0.7 baking powder only | +0.7 extra yolk
PJ Hamel · kingarthurbaking.com
Why it's chewy: +0.9 brown sugar (44% of sugar) | -0.4 small cookies (22 g) | +0.2 baking soda
Sam Merritt · sugarspunrun.com · 2021
Why it's chewy: +0.8 brown sugar (41% of sugar) | +0.6 high hydration (0.87) | -0.5 long low bake (325°F, 16 min)
Lisa Bass · farmhouseonboone.com · 2024
Why it's chewy: +1.0 brown sugar (51% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.24)
Jamie · mybakingaddiction.com · 2019
Why it's chewy: author calls it "chewy" | +1.0 bread flour | +0.9 brown sugar (47% of sugar) | -0.6 cake flour
Lisa Bryan · downshiftology.com · 2021
Why it's chewy: author calls it "chewy" | +1.0 melted butter | -0.5 almond flour only | +0.2 baking soda
Laura · joyfoodsunshine.com · 2024
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.27)
Hetal Vasavada · tasteofhome.com · 2025
Why it's chewy: +1.1 brown sugar (52% of sugar) | -0.3 low hydration (0.00) | -0.3 long bake (350°F, 16 min)
Val Goodrich · tasteofhome.com · 2018
Why it's chewy: +1.3 brown sugar (67% of sugar) | -0.7 baking powder only
Lisa A. Kaminski · tasteofhome.com · 2018
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (67% of sugar) | -0.4 small cookies (28 g) | -0.3 powder and soda
Cookie and Kate · cookieandkate.com · 2026
Why it's chewy: +1.0 melted butter | -0.5 almond flour only | +0.2 baking soda
Macintosh · cookpad.com · 2013
Why it's chewy: +1.4 brown sugar (73% of sugar) | -0.5 lean dough (flour:fat 2.67) | -0.4 small cookies (17 g)
Southwest Chef from · food.com · 2009
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.4 small cookies (23 g) | +0.2 baking soda
rainna · food.com · 2004
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.4 small cookies (26 g) | +0.2 baking soda
Tessa Arias · handletheheat.com · 2023
Why it's chewy: author calls it "chewy" | +1.3 brown sugar (63% of sugar) | -0.3 powder and soda | -0.3 long bake (375°F, 21 min)
Ania · lazycatkitchen.com · 2019
Why it's chewy: author calls it "chewy" | +0.7 brown sugar (36% of sugar) | -0.3 low hydration (0.00) | +0.2 baking soda
Maria Lichty · twopeasandtheirpod.com · 2010
Why it's chewy: +1.4 brown sugar (68% of sugar) | -0.4 small cookies (29 g) | -0.3 powder and soda
KCShell · food.com · 2005
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 egg whites only | -0.5 lean dough (flour:fat 2.51)
Alyssa · simplyquinoa.com · 2020
Why it's chewy: author calls it "chewy" | +0.4 oats | -0.3 low hydration (0.00) | +0.3 fat-rich dough (flour:fat 0.31)
Angela Liddon · ohsheglows.com · 2023
Why it's chewy: +0.4 oats | -0.3 low hydration (0.00) | +0.3 fat-rich dough (flour:fat 0.67)
OrangeLuna · food.com · 2006
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | -0.3 low hydration (0.00) | -0.3 long bake (350°F, 21 min)
Ree Drummond · thepioneerwoman.com · 2013
Why it's chewy: +0.3 fat-rich dough (flour:fat 0.89) | +0.2 baking soda | +0.1 high hydration (0.40)
Johnsdeere · food.com · 2009
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.4 small cookies (19 g) | +0.2 baking soda
Chef mariajane · food.com · 2009
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.4 small cookies (15 g) | +0.2 baking soda
food52.com · 2014
Why it's chewy: +0.3 fat-rich dough (flour:fat 1.17) | +0.2 baking soda | +0.1 high hydration (0.38)
PJ Hamel · kingarthurbaking.com · 2020
Why it's chewy: author calls it "chewy" | +1.4 brown sugar (68% of sugar) | -0.5 long low bake (325°F, 15 min) | +0.4 oats
Minimalist Baker · minimalistbaker.com · 2012
Why it's chewy: +0.4 brown sugar (20% of sugar) | +0.2 baking soda | -0.1 low hydration (0.27)
Andrew Bernard · makeitdairyfree.com · 2020
Why it's chewy: +1.1 brown sugar (57% of sugar) | -0.5 lean dough (flour:fat 2.46) | -0.3 low hydration (0.00)
Nicole Hunn · glutenfreeonashoestring.com · 2023
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 2.77) | +0.2 baking soda
Nagi · recipetineats.com · 2020
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.7 baking powder only | +0.7 extra yolk
Gina Homolka · skinnytaste.com · 2023
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 3.43) | +0.2 baking soda
Morgan · hostthetoast.com · 2015
Why it's chewy: +1.0 brown sugar (51% of sugar) | -0.5 lean dough (flour:fat 2.48) | -0.5 long low bake (325°F, 16 min)
amyelice · food.com · 2006
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.4 small cookies (23 g) | -0.3 low hydration (0.03)
I_Cook_For_Firemen · food.com · 2008
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 2.06) | +0.2 baking soda
Mimi in Maine · food.com · 2007
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.4 small cookies (22 g) | -0.3 long bake (350°F, 31 min)
Ree Drummond · thepioneerwoman.com · 2016
Why it's chewy: +0.3 fat-rich dough (flour:fat 0.99) | +0.2 baking soda
Michele · paleorunningmomma.com · 2018
Why it's chewy: author calls it "chewy" | +0.8 honey | -0.3 powder and soda
Kelly Senyei · justataste.com · 2018
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | -0.4 small cookies (23 g) | -0.3 long bake (350°F, 14 min)
Ania · lazycatkitchen.com · 2018
Why it's chewy: -0.3 low hydration (0.00) | +0.3 cornstarch | +0.3 fat-rich dough (flour:fat 0.16)
Alyssa · simplyquinoa.com · 2024
Why it's chewy: -0.4 small cookies (25 g) | +0.4 high hydration (0.71) | +0.3 fat-rich dough (flour:fat 0.60)
The Recipe Critic · therecipecritic.com · 2023
Why it's chewy: +0.9 brown sugar (43% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.23)
Cathleen Colbert · food.com · 2004
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.5 lean dough (flour:fat 2.84) | -0.4 small cookies (19 g)
trippism · food.com · 2009
Why it's chewy: -0.4 small cookies (29 g) | +0.3 fat-rich dough (flour:fat 1.10) | +0.3 brown sugar (15% of sugar)
Laura · joyfoodsunshine.com · 2018
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.27)
Laura · joyfoodsunshine.com · 2021
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.27)
Mel · melskitchencafe.com · 2015
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.3 powder and soda | -0.1 low hydration (0.27)
Sally · sallysbakingaddiction.com · 2019
Why it's chewy: author calls it "chewy" | +0.7 extra yolk | -0.5 long low bake (325°F, 26 min) | +0.3 cornstarch
Suzy Karadsheh · themediterraneandish.com · 2021
Why it's chewy: author calls it "chewy" | +1.1 brown sugar (57% of sugar) | -0.7 baking powder only
food52.com · 2013
Why it's chewy: +0.5 brown sugar (26% of sugar) | +0.3 fat-rich dough (flour:fat 1.06) | -0.3 powder and soda
Alison Andrews · lovingitvegan.com · 2018
Why it's chewy: +0.3 fat-rich dough (flour:fat 0.52) | +0.2 baking soda | -0.1 low hydration (0.24)
Sonja Overhiser · acouplecooks.com · 2024
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | -0.5 lean dough (flour:fat 2.77) | -0.3 low hydration (0.00)
Sonja Overhiser · acouplecooks.com · 2024
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | -0.5 lean dough (flour:fat 3.05) | -0.3 low hydration (0.00)
Timothy Pakron · jamieoliver.com · 2021
Why it's chewy: author calls it "chewy" | +0.8 molasses | -0.5 lean dough (flour:fat 2.21) | +0.4 oats
Sally · sallysbakingaddiction.com · 2012
Why it's chewy: +0.3 cornstarch | +0.2 baking soda | -0.1 low hydration (0.20)
Sally · sallysbakingaddiction.com · 2013
Why it's chewy: +0.3 cornstarch | +0.2 baking soda | -0.1 low hydration (0.20)
Sally · sallysbakingaddiction.com · 2019
Why it's chewy: +0.3 cornstarch | +0.2 baking soda | -0.1 low hydration (0.20)
Sally · sallysbakingaddiction.com · 2019
Why it's chewy: author calls it "chewy" | +1.0 melted butter | -0.3 low hydration (0.00) | -0.3 powder and soda
Sweet Basil · ohsweetbasil.com · 2021
Why it's chewy: +1.0 brown sugar (51% of sugar) | -0.5 lean dough (flour:fat 2.47) | +0.3 cornstarch
Mary Younkin · barefeetinthekitchen.com · 2022
Why it's chewy: author calls it "chewy" | +2.0 brown sugar (100% of sugar) | -0.5 lean dough (flour:fat 4.46) | -0.5 long low bake (325°F, 15 min)
Sally · sallysbakingaddiction.com · 2012
Why it's chewy: author calls it "chewy" | +0.3 cornstarch | +0.2 baking soda | -0.1 low hydration (0.20)
Sally · sallysbakingaddiction.com · 2021
Why it's chewy: author calls it "chewy" | +0.3 cornstarch | +0.2 baking soda | -0.1 low hydration (0.20)
food52.com
Why it's chewy: +0.3 fat-rich dough (flour:fat 1.13) | +0.2 baking soda | -0.1 low hydration (0.20)
Sally · sallysbakingaddiction.com · 2023
Why it's chewy: +0.7 brown sugar (33% of sugar) | +0.3 fat-rich dough (flour:fat 0.43) | -0.3 powder and soda
Gina Homolka · skinnytaste.com · 2023
Why it's chewy: +0.9 brown sugar (45% of sugar) | +0.6 high hydration (0.90) | -0.5 lean dough (flour:fat 8.63)
Alyssa · simplyquinoa.com · 2014
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 baking powder only | -0.4 small cookies (25 g)
Levain Bakery (adapted) · Levain Bakery / Various Copycat Recipes · 1995
Why it's chewy: +1.3 brown sugar (63% of sugar) | -0.6 cake flour | -0.3 powder and soda
King Arthur Test Kitchen · kingarthurbaking.com
Why it's chewy: +1.0 brown sugar (52% of sugar) | -0.3 powder and soda | -0.3 long bake (350°F, 18 min)
epicurious.com · 2016
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.4 small cookies (26 g) | -0.3 powder and soda
Abba Gimel · food.com · 2010
Why it's chewy: +0.5 brown sugar (26% of sugar) | -0.4 small cookies (20 g) | +0.2 baking soda
epicurious.com · 2023
Why it's chewy: +0.5 brown sugar (26% of sugar) | -0.4 small cookies (18 g) | +0.2 baking soda
Lauren Allen · tastesbetterfromscratch.com · 2019
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | -0.3 powder and soda | -0.3 long bake (375°F, 16 min)
kelly123 · food.com · 2002
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | -0.5 lean dough (flour:fat 3.04) | -0.4 small cookies (26 g)
Tieghan Gerard · halfbakedharvest.com · 2022
Why it's chewy: -0.5 almond flour only | +0.4 oats | +0.3 fat-rich dough (flour:fat 0.62)
Carol Bullock · food.com · 2001
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.5 lean dough (flour:fat 2.25) | +0.4 oats
AnnNH · food.com · 2005
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | -0.3 powder and soda | -0.3 long bake (350°F, 16 min)
Nicole_85 · food.com · 2005
Why it's chewy: +0.4 oats | -0.3 low hydration (0.00) | +0.2 baking soda
tunasushi · food.com · 2006
Why it's chewy: +1.7 brown sugar (85% of sugar) | -0.5 lean dough (flour:fat 2.16) | -0.5 long low bake (300°F, 21 min)
Arman Liew · thebigmansworld.com · 2025
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | -0.5 lean dough (flour:fat 2.15) | -0.3 powder and soda
skinnysweetsdaily · food.com · 2013
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 4.00) | +0.4 oats
Stella Parks · seriouseats.com · 2017
Why it's chewy: author calls it "chewy" | +1.1 brown sugar (52% of sugar) | -0.3 powder and soda | -0.3 long bake (350°F, 16 min)
Erin Clarke · wellplated.com · 2021
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (48% of sugar) | -0.5 lean dough (flour:fat 2.20) | -0.4 small cookies (27 g)
Miryam MS · food.com · 2008
Why it's chewy: +1.0 brown sugar (48% of sugar) | -0.3 powder and soda | -0.3 long bake (350°F, 16 min)
Betty Crocker Kitchens · bettycrocker.com · 2019
Why it's chewy: +1.0 melted butter | -0.7 baking powder only | -0.4 small cookies (21 g)
Joelle Park · tasty.co · 2024
Why it's chewy: +0.7 yolks only | -0.3 long bake (350°F, 16 min) | -0.2 low hydration (0.12)
Monique Volz of AmbitiousKitchen.com · ambitiouskitchen.com · 2019
Why it's chewy: author calls it "chewy" | +1.0 melted butter | -0.5 almond flour only | -0.5 lean dough (flour:fat 2.50)
ChefArani · food.com · 2011
Why it's chewy: +0.2 baking soda
Addison LaBonte · organicallyaddison.com · 2021
Why it's chewy: author calls it "chewy" | +0.2 baking soda
Carrie Forrest, MPH in Nutrition · cleaneatingkitchen.com · 2022
Why it's chewy: +0.2 baking soda
Taste of Home Editorial Team · tasteofhome.com · 2018
Why it's chewy: +0.2 baking soda
Minimalist Baker · minimalistbaker.com · 2021
Why it's chewy: +1.2 brown sugar (60% of sugar) | -0.7 baking powder only | -0.3 low hydration (0.00)
Sweet Basil · ohsweetbasil.com · 2023
Why it's chewy: +1.1 brown sugar (57% of sugar) | -0.5 lean dough (flour:fat 2.89) | -0.3 powder and soda
forksoverknives.com · 2023
Why it's chewy: +0.8 molasses | +0.4 oats | -0.4 small cookies (27 g)
Betty Crocker Kitchens · bettycrocker.com · 2012
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (48% of sugar) | -0.4 small cookies (27 g) | -0.3 powder and soda
Laura · joyfoodsunshine.com · 2019
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.3 powder and soda | -0.3 long bake (350°F, 26 min)
Meryl · food.com · 2002
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 2.48) | -0.4 small cookies (19 g)
Emma Christensen · thekitchn.com · 2010
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 2.48) | -0.4 small cookies (28 g)
Aaron Hutcherson · thekitchn.com · 2020
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | -0.7 baking powder only | -0.3 long bake (350°F, 25 min)
Wish I Could Cook · food.com · 2011
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 baking powder only | -0.5 lean dough (flour:fat 3.57)
food52.com
Why it's chewy: +0.7 yolks only | -0.4 small cookies (15 g) | -0.2 low hydration (0.08)
Alison Andrews · lovingitvegan.com · 2021
Why it's chewy: +0.7 brown sugar (33% of sugar) | -0.3 low hydration (0.00) | -0.3 powder and soda
The12yroldchef · food.com · 2009
Why it's chewy: +0.5 brown sugar (26% of sugar) | -0.4 small cookies (25 g) | -0.3 long bake (375°F, 31 min)
Michele · paleorunningmomma.com · 2026
Why it's chewy: -0.5 almond flour only | +0.3 fat-rich dough (flour:fat 0.96) | +0.2 baking soda
John Kanell · preppykitchen.com · 2020
Why it's chewy: author calls it "chewy" | +0.3 cornstarch | -0.3 powder and soda
Minimalist Baker · minimalistbaker.com · 2012
Why it's chewy: +2.0 brown sugar (100% of sugar) | -0.7 baking powder only | -0.5 almond flour only
JennT · food.com · 2008
Why it's chewy: -0.5 lean dough (flour:fat 2.20) | +0.3 brown sugar (15% of sugar) | +0.2 baking soda
Nisha Vora · rainbowplantlife.com · 2018
Why it's chewy: +1.0 melted butter | -0.7 baking powder only | -0.3 low hydration (0.00)
Baby Kato · food.com · 2012
Why it's chewy: -0.4 small cookies (28 g) | +0.4 high hydration (0.71)
Raw Spice Bar · food.com · 2015
Why it's chewy: +0.8 honey | -0.7 baking powder only | -0.3 long bake (350°F, 16 min)
Molly Allen · tasteofhome.com · 2025
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 2.27) | +0.3 cornstarch
Alyssa · simplyquinoa.com · 2019
Why it's chewy: -0.3 low hydration (0.00) | +0.3 fat-rich dough (flour:fat 0.93) | -0.3 long bake (350°F, 16 min)
Brittany Mullins · eatingbirdfood.com · 2021
Why it's chewy: author calls it "chewy" | -0.5 lean dough (flour:fat 2.29) | +0.4 oats | -0.3 long bake (350°F, 16 min)
Roosie · food.com · 2004
Why it's chewy: author calls it "chewy" | -0.3 low hydration (0.00) | +0.2 baking soda
zaiida · cookpad.com · 2025
Why it's chewy: +1.0 melted butter | -0.7 baking powder only | -0.5 lean dough (flour:fat 5.87)
Laura Rege · delish.com · 2019
Why it's chewy: +1.0 melted butter | -0.5 almond flour only | -0.5 lean dough (flour:fat 2.33)
Dawn Konofaos · kingarthurbaking.com
Why it's chewy: +0.6 brown sugar (29% of sugar) | -0.5 lean dough (flour:fat 2.02) | +0.4 oats
Julie | The Simple Veganista · simple-veganista.com · 2019
Why it's chewy: -0.4 small cookies (26 g) | +0.2 baking soda
Alison Andrews · lovingitvegan.com · 2019
Why it's chewy: author calls it "chewy" | -0.5 lean dough (flour:fat 2.43) | +0.3 cornstarch | -0.2 low hydration (0.11)
Linky · food.com · 2013
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.5 long low bake (300°F, 26 min) | -0.4 small cookies (26 g)
Maeve R · food.com · 2006
Why it's chewy: +0.8 honey | -0.5 long low bake (300°F, 21 min) | -0.4 small cookies (19 g)
Amanda Rettke--iambaker.net · iambaker.net · 2025
Why it's chewy: -0.3 powder and soda | +0.1 high hydration (0.40)
Nora · noracooks.com · 2018
Why it's chewy: -0.4 small cookies (28 g) | -0.3 low hydration (0.00) | +0.3 fat-rich dough (flour:fat 0.28)
PrudenceWichett · food.com · 2007
Why it's chewy: +0.8 molasses | -0.5 lean dough (flour:fat 2.23) | -0.4 small cookies (26 g)
BB2011 · food.com · 2010
Why it's chewy: +0.8 molasses | -0.5 lean dough (flour:fat 2.23) | -0.4 small cookies (26 g)
KDub275 · food.com · 2008
Why it's chewy: -0.4 small cookies (23 g) | -0.3 low hydration (0.00) | +0.3 cornstarch
Arman Liew · thebigmansworld.com · 2025
Why it's chewy: author calls it "chewy" | +0.6 brown sugar (29% of sugar) | -0.5 lean dough (flour:fat 2.75) | -0.3 powder and soda
dojemi · food.com · 2002
Why it's chewy: -0.3 long bake (350°F, 21 min) | +0.2 baking soda | -0.1 low hydration (0.18)
Whats Cooking · food.com · 2007
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (50% of sugar) | -0.5 almond flour only | -0.5 lean dough (flour:fat 3.70)
June Xie · delish.com · 2016
Why it's chewy: +1.0 brown sugar (50% of sugar) | -0.6 cake flour | -0.3 powder and soda
onceuponachef.com · 2025
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 2.48) | -0.3 powder and soda
Valerie Barrett · bbcgoodfood.com · 2025
Why it's chewy: -0.4 small cookies (27 g) | +0.2 baking soda | -0.1 low hydration (0.22)
Tieghan Gerard · halfbakedharvest.com · 2023
Why it's chewy: author calls it "chewy" | -0.5 almond flour only | +0.3 fat-rich dough (flour:fat 0.71) | -0.3 long bake (350°F, 16 min)
Savanna · food.com · 2007
Why it's chewy: +0.8 molasses | -0.5 lean dough (flour:fat 2.29) | -0.3 low hydration (0.00)
Charishma_Ramchandani · food.com · 2001
Why it's chewy: +1.0 melted butter | -0.7 baking powder only | -0.3 low hydration (0.00)
Sam Merritt · sugarspunrun.com · 2023
Why it's chewy: author calls it "chewy" | +1.2 brown sugar (58% of sugar) | -0.6 cake flour | -0.5 lean dough (flour:fat 2.01)
Mirj2338 · food.com · 2001
Why it's chewy: -0.3 powder and soda | -0.1 low hydration (0.27)
onceuponachef.com · 2014
Why it's chewy: -0.4 small cookies (26 g) | -0.3 long bake (350°F, 36 min) | +0.2 baking soda
King Arthur Baking · kingarthurbaking.com · 2020
Why it's chewy: +1.0 brown sugar (51% of sugar) | -0.5 lean dough (flour:fat 2.26) | -0.3 low hydration (0.00)
Cookie and Kate · cookieandkate.com · 2011
Why it's chewy: -0.5 lean dough (flour:fat 2.16) | +0.4 oats | -0.3 powder and soda
Mary Berry · thehappyfoodie.co.uk · 2016
Why it's chewy: author calls it "chewy" | -0.4 small cookies (26 g)
Minimalist Baker · minimalistbaker.com · 2023
Why it's chewy: -0.5 almond flour only | +0.4 oats | -0.3 low hydration (0.00)
luvthezaar · food.com · 2007
Why it's chewy: -0.4 small cookies (24 g) | -0.3 low hydration (0.00) | +0.3 fat-rich dough (flour:fat 0.99)
chefamarie · food.com · 2009
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.5 long low bake (325°F, 16 min) | -0.4 small cookies (18 g)
creativelyvegan · food.com · 2013
Why it's chewy: -0.4 small cookies (30 g) | -0.3 low hydration (0.00) | +0.2 baking soda
David · davidlebovitz.com · 2016
Why it's chewy: -0.7 baking powder only | +0.7 extra yolk | -0.4 small cookies (30 g)
mummamills · food.com · 2006
Why it's chewy: -0.4 small cookies (24 g) | -0.3 long bake (350°F, 16 min) | +0.3 high hydration (0.57)
Lena Abraham · delish.com · 2017
Why it's chewy: +0.8 honey | -0.5 almond flour only | -0.5 lean dough (flour:fat 2.12)
King Arthur Baking · kingarthurbaking.com · 2020
Why it's chewy: author calls it "chewy" | +1.0 brown sugar (51% of sugar) | -0.5 lean dough (flour:fat 2.69) | -0.4 small cookies (29 g)
mileen · food.com · 2012
Why it's chewy: +0.8 high hydration (4.15) | -0.7 egg whites only | -0.5 lean dough (flour:fat 3.94)
Brittany Mullins · eatingbirdfood.com · 2020
Why it's chewy: -0.4 small cookies (25 g) | -0.3 low hydration (0.00) | +0.3 fat-rich dough (flour:fat 0.15)
Rosemary Molloy · anitalianinmykitchen.com · 2019
Why it's chewy: -0.7 baking powder only | +0.7 extra yolk | -0.4 small cookies (18 g)
ReeLani · food.com · 2004
Why it's chewy: +0.8 brown sugar (41% of sugar) | -0.7 baking powder only | -0.4 small cookies (29 g)
Bianca Zapatka · biancazapatka.com · 2023
Why it's chewy: author calls it "chewy" | -0.3 low hydration (0.00) | -0.3 powder and soda
sofie-a-toast · food.com · 2010
Why it's chewy: -0.5 lean dough (flour:fat 3.50) | +0.4 oats | -0.4 small cookies (25 g)
Leahs Kitchen · food.com · 2010
Why it's chewy: -0.3 low hydration (0.00) | -0.3 long bake (350°F, 16 min)
Erin Clarke · wellplated.com · 2022
Why it's chewy: -0.5 lean dough (flour:fat 3.15) | -0.4 small cookies (30 g) | +0.2 baking soda
lemoncurd · food.com · 2007
Why it's chewy: -0.5 long low bake (325°F, 23 min) | -0.1 low hydration (0.16)
Betty Crocker Kitchens · bettycrocker.com · 2014
Why it's chewy: author calls it "chewy" | +0.8 brown sugar (41% of sugar) | -0.5 lean dough (flour:fat 2.15) | -0.4 small cookies (25 g)
Lisa A. Kaminski · tasteofhome.com · 2024
Why it's chewy: author calls it "chewy" | -0.5 long low bake (325°F, 16 min) | -0.4 small cookies (24 g) | +0.2 baking soda
Tasty · tasty.co · 2021
Why it's chewy: -0.4 small cookies (25 g) | -0.3 long bake (350°F, 15 min)
Kim D. · food.com · 2004
Why it's chewy: -0.7 baking powder only | +0.3 fat-rich dough (flour:fat 1.03) | -0.3 long bake (350°F, 21 min)
Why it's chewy: +0.8 molasses | -0.7 baking powder only | -0.5 lean dough (flour:fat 2.67)
spatchcock · food.com · 2003
Why it's chewy: -0.7 baking powder only | -0.3 low hydration (0.00) | +0.3 fat-rich dough (flour:fat 1.03)
Ruchika Soni · tasty.co · 2021
Why it's chewy: -0.5 lean dough (flour:fat 3.82) | +0.4 oats | -0.3 low hydration (0.00)
Andrew Bernard · makeitdairyfree.com · 2021
Why it's chewy: +1.7 brown sugar (84% of sugar) | -0.7 baking powder only | -0.6 cake flour
Jamie Oliver · jamieoliver.com · 2016
Why it's chewy: -0.4 small cookies (29 g) | -0.3 long bake (338°F, 21 min) | -0.1 low hydration (0.25)
Lauren Miyashiro · delish.com · 2017
Why it's chewy: -0.4 small cookies (29 g) | -0.3 powder and soda | -0.1 low hydration (0.21)
Christine Fiorentino · tasteofhome.com · 2018
Why it's chewy: -0.5 lean dough (flour:fat 2.20) | -0.4 small cookies (17 g) | +0.2 baking soda
Shelly · cookiesandcups.com · 2018
Why it's chewy: -0.5 long low bake (325°F, 21 min) | -0.3 low hydration (0.00)
Bianca Zapatka · biancazapatka.com · 2024
Why it's chewy: -0.3 powder and soda | -0.3 long bake (356°F, 21 min) | -0.2 low hydration (0.10)
Cooking to Perfecti · food.com · 2002
Why it's chewy: -0.5 lean dough (flour:fat 2.38) | -0.4 small cookies (21 g) | +0.2 baking soda
Ali · gimmesomeoven.com · 2019
Why it's chewy: -0.5 almond flour only | -0.5 lean dough (flour:fat 2.29) | +0.2 baking soda
Erin Clarke · wellplated.com · 2023
Why it's chewy: -0.5 almond flour only | -0.5 lean dough (flour:fat 2.25) | +0.2 baking soda
Alton Brown · Good Eats / Food Network · 2000
Why it's chewy: +0.7 brown sugar (35% of sugar) | -0.7 baking powder only | -0.6 cake flour
evelynathens · food.com · 2006
Why it's chewy: -0.4 small cookies (19 g) | -0.3 long bake (350°F, 16 min) | -0.2 low hydration (0.13)
Lauren Allen · tastesbetterfromscratch.com · 2024
Why it's chewy: -0.5 lean dough (flour:fat 3.57) | -0.3 powder and soda | -0.1 low hydration (0.22)
PJ Hamel · kingarthurbaking.com
Why it's chewy: -0.5 long low bake (300°F, 26 min) | -0.4 small cookies (26 g) | -0.3 low hydration (0.00)
Becky Hardin · thecookierookie.com · 2018
Why it's chewy: -0.5 lean dough (flour:fat 2.12) | -0.3 low hydration (0.00) | -0.3 long bake (375°F, 31 min)
Alyssa · simplyquinoa.com · 2015
Why it's chewy: author calls it "chewy" | -0.4 small cookies (27 g) | -0.3 low hydration (0.00) | -0.3 powder and soda
Sherri L. · food.com · 2014
Why it's chewy: -0.7 extra egg white | -0.4 small cookies (25 g) | +0.1 high hydration (0.38)
Nora · noracooks.com · 2018
Why it's chewy: -0.7 baking powder only | -0.5 lean dough (flour:fat 2.41) | +0.1 high hydration (0.47)
Val Goodrich · tasteofhome.com · 2018
Why it's chewy: -0.5 lean dough (flour:fat 2.06) | -0.3 powder and soda | -0.3 long bake (350°F, 16 min)
Chocolatl · food.com · 2012
Why it's chewy: -0.7 baking powder only | -0.4 small cookies (24 g)
love4culinary · food.com · 2003
Why it's chewy: -0.5 lean dough (flour:fat 2.20) | -0.4 small cookies (19 g) | -0.3 long bake (350°F, 18 min)
food52.com · 2015
Why it's chewy: -0.5 lean dough (flour:fat 2.29) | -0.3 low hydration (0.00) | -0.3 powder and soda
LIDIA'S RESTAURANT · lidiasitaly.com
Why it's chewy: -0.7 baking powder only | -0.5 lean dough (flour:fat 2.77)
Alan in SW Florida · food.com · 2006
Why it's chewy: -0.7 baking powder only | -0.5 lean dough (flour:fat 4.40) | -0.3 long bake (350°F, 41 min)
ellie_ · food.com · 2005
Why it's chewy: -0.5 lean dough (flour:fat 3.08) | -0.3 powder and soda | -0.3 long bake (350°F, 21 min)
Sabrina Snyder · dinnerthendessert.com
Why it's chewy: -0.5 lean dough (flour:fat 4.50) | -0.4 small cookies (29 g) | -0.3 powder and soda
Kree · food.com · 2003
Why it's chewy: -0.5 lean dough (flour:fat 2.44) | -0.4 small cookies (19 g) | -0.3 low hydration (0.00)
Namiko Hirasawa Chen · justonecookbook.com · 2020
Why it's chewy: -0.7 baking powder only | -0.4 small cookies (16 g) | -0.3 long bake (350°F, 21 min)
Nancy Van Ess · food.com · 1999
Why it's chewy: -0.7 baking powder only | -0.5 lean dough (flour:fat 4.93) | +0.4 oats
Steven John · tasteofhome.com · 2018
Why it's chewy: -0.7 baking powder only | -0.4 small cookies (20 g) | -0.3 long bake (350°F, 16 min)
Cookie and Kate · cookieandkate.com · 2018
Why it's chewy: -0.5 lean dough (flour:fat 2.35) | -0.3 low hydration (0.00) | -0.3 powder and soda
Alyssa · simplyquinoa.com · 2019
Why it's chewy: -0.5 almond flour only | -0.5 lean dough (flour:fat 3.93) | -0.3 low hydration (0.00)
flppyft · food.com · 2007
Why it's chewy: -0.7 baking powder only | -0.4 small cookies (24 g) | -0.3 low hydration (0.00)
Taste of Home Editorial Team · tasteofhome.com · 2018
Why it's chewy: -0.7 baking powder only | -0.4 small cookies (18 g) | -0.3 long bake (350°F, 16 min)
Shelly · cookiesandcups.com · 2019
Why it's chewy: -0.7 baking powder only | -0.4 small cookies (30 g) | -0.3 long bake (350°F, 16 min)
Ela · elavegan.com · 2023
Why it's chewy: author calls it "chewy" | -0.7 baking powder only | -0.5 almond flour only | -0.3 low hydration (0.00)
Elanas Pantry · food.com · 2008
Why it's chewy: -0.5 almond flour only | -0.5 lean dough (flour:fat 3.43) | -0.4 small cookies (24 g)
Minimalist Baker · minimalistbaker.com · 2022
Why it's chewy: -0.5 almond flour only | -0.5 lean dough (flour:fat 3.21) | -0.4 small cookies (25 g)
HokiesMom · food.com · 2010
Why it's chewy: -0.7 extra egg white | -0.4 small cookies (24 g) | -0.3 powder and soda
Minimalist Baker · minimalistbaker.com · 2017
Why it's chewy: -0.7 baking powder only | -0.5 almond flour only | -0.3 low hydration (0.00)
Kat Lieu · tasty.co · 2025
Why it's chewy: -0.7 baking powder only | -0.5 lean dough (flour:fat 31.11) | -0.3 low hydration (0.00)
Sydney Mike · food.com · 2009
Why it's chewy: -0.7 extra egg white | -0.7 baking powder only | -0.5 lean dough (flour:fat 2.20)
Minimalist Baker · minimalistbaker.com · 2023
Why it's chewy: author calls it "chewy" | -0.7 baking powder only | -0.5 almond flour only | -0.5 lean dough (flour:fat 2.37)