Don’t you hate it when you bake a batch of delectable cookies and they’re hard as a rock when you pull them out of the oven? Or when your brownies are so tough you can’t cut through them? And nothing is worse than a dry, crumbly cake. Fix these easy baking mistakes by following a few simple guidelines for perfectly chewy, moist baked goods every single time.
I hate to cook, and this includes baking, but nothing to me is better than a chewy, hot cookie straight out of the oven. I even surprisingly make awesome chewy brownies from scratch (don’t ask how- I don’t have any recipe memorized, I just toss stuff together and it somehow works out). Here is how I get my baked cookies, brownies, and cakes to all come out moist and chewy every single time.
When mixing, don’t ever melt butter in the microwave. This spreads your batter out, making it flatten in the oven and create a hard, crystallized effect on your cookies and brownies. Always just use softened butter to keep your batter stronger, including cake batter. I also tend to use soften butter when the recipe calls for oil so I have that thicker, more durable batter to work with. You can substitute half amount of butter and half amount of oil as well for a better cooking batter.
Also, the easiest way to make a cake more moist and chewy is to add a little mayonnaise. Sounds gross, but if you take away the eggs and just use a tablespoon of mayonnaise instead (1 tablespoon per one egg) or just toss in a teaspoon of mayo to your batter before it hits the oven, you will have a more moist, dense cake that is to die for. Trust me.
The best way to accomplish moist, chewy baked goods? Simply pull the item out of the oven 5 minutes before it’s done. Why? Because even though the cookies, brownies, or cake may be a bit runny in the middle still, the heat from baking continues in the product even after you pull it out of the oven. The main reason baked goods come out hard when they’re supposed to be soft is because they continue cooking after you pull them out of the oven. Eliminate this issue by pulling your cookies, brownies, and cakes out a few minutes early, and they will finish baking outside of the oven and keep that moist, chewy texture you’re after. If they’re still a little too chewy for your taste, simply toss the goods back into the oven that you’ve turned off, and the cooling oven will continue to lightly bake your product for a few more minutes without over cooking it. That’s all you have to do to get perfect, chewy and moist brownies, cookies, and cakes every single time.