The eggless, baking powder-free cookies were good, but they got pretty tough and weren't as chewy as I wanted them to be. Any suggestions?
Md Ariful Islam
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Dr. Md Rushad Rahman
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Eggs lend themselves to a more cake-like texture, depending on the amount of flour, baking powder, and baking soda being used. Removing eggs as well as leavening these agents will produce a tough cookie. Sugar and butter will only cause the cookie dough to spread and be crispy/crunchy.
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