Chewy Sugar Cookies
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.
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...