Chewy Sugar Cookies
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Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are crisp at the edges and chewy in the center. Everyone is wrong.
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WHY THIS RECIPE WORKS
For optimal chew, we adjusted the fat in our sugar cookie recipe until it hit a ratio of approximately 1 part saturated fat (butter) to 3 parts unsaturated fat (vegetable oil). Instead of creaming the fat and sugar, we whisked them together...
