A cookie with a high proportion of eggs and sugar and low fat will be very what?

A cookie that has a high proportion of eggs and sugar, combined with low fat, will have a chewy texture. The reason for this is that both eggs and sugar contribute to the structural integrity and moisture of the dough.

Eggs act as a binding agent and help retain moisture, which can create a soft and pliable cookie rather than a dry one. When there’s a significant amount of sugar, it not only sweetens the cookie but also affects the overall texture, leading to a chewy consistency as it melts and forms a syrup during baking. The absence of fat means there’s less shortening in the dough, which typically helps to create a tender and crumbly texture in cookies, so in its absence, the other ingredients work together to yield a density that gives a chewy bite.

In contrast, cookies that are crunchy generally have higher fat content and a lower sugar-to-flour ratio, while soft cookies are typically made with more fat and sugar, resulting in a tender structure. Cookies that are fluffy would be leavened with baking powder or baking soda, usually involving more air in the batter. Therefore, the characteristics of high egg and sugar content with minimal fat distinctly lead to a chewy cookie texture.