What Is The Secret To Making Soft Cookies
Secrets to Thick, Soft, & Chewy Chocolate Chip Cookies Underbaked cookies are the secret to softness. Using cornstarch in the dough is another secret to softness, as well as the secret to thickness. Using more brown sugar than white sugar results in a moister, softer cookie. Adding an extra egg yolk increases chewiness.
How To Store Chocolate Chip Cookies: Fresh Longer
Keep chewy cookies chewy and crisp cookies crisp when you learn how to store chocolate chip cookies the right way. A few secret tips will preserve cookie taste and texture for days.
Me want cookie, you say while grabbing the chocolate chips, sugar, and flour from the cupboard. The chocolate chip cookie recipe you use is important. But knowing how to store chocolate chip cookies, so they stay fresh for days is crucial.
Dont worry. Ive got you covered with details about how to store every kind of chocolate chip cookie you make this year and every year after!
What is the best way to store homemade chocolate chip cookies? Store soft or chewy chocolate chip cookies in an airtightplastic container. In contrast, freeze crispy cookies or store them in a glass container. Never mix different cookie types in the same storage space, or textures and flavors will mesh.
Properly storing chocolate chip cookies will keep their texture perfect and fresh for up to 3 or 4 days. Freeze them for even longer storage.
Each type of chocolate chip cookie has its own quirks. In this article you will learn the best chocolate chip storage practices for soft, chewy, and crispy chocolate chip cookies. Plus, find out how to store bar cookies and raw cookie dough balls.
These storage instructions will work on any favorite cookie recipe, including unfrosted sugar cookies.
Ready, set, bake! Om nom nom nom.
Kitchen Tools I Use When Making Homemade Cookies
Here are some of my must-have kitchen essentials that help to make this recipe even easier.
Whisk: A good whisk doesn’t have to be expensive, but it’s a kitchen must-have for really combining ingredients like the melted butter and sugars.
Cookie Scoop: I use my cookie scoop so often that I bought a second one. It’s great for scooping cookies, mini muffins, and even meatballs.
Silicone Spatula: A great all-purpose spatula is a must-have. They’re great for incorporating dry ingredients that are harder to whisk in and scraping the bowl.
Kitchen Scale: Using a kitchen scale is easier than measuring with measuring cups. It’s also more accurate! I was a holdout for a long time, but now I love using my kitchen scale.
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Tips To Make Perfect Chocolate Chip Cookies
- Place cookies onto cookie sheets with 1-2 inches of space all around. Cookies need room to expand but not into each other. You definitely dont want them too close.
- Alway preheat your oven to the proper temperature. Check the recipe for oven temperature. I tend to bake everything at 350° but not all recipes use that temperature.
- It is best to bake cookies on the middle rack of your oven. This area heats consistently ensuring an evenly baked cookie.
- Bake cookies 9-11 minutes. Always use the least amount of time before checking them. You want the cookies to be barely golden. Not browned. Baking too long will give you a crisp cookie. Not chewy at all.
- Move cookies to a cooling rack to prevent them from continuing to bake while on the cookie sheet. If left on the cookie sheet to cool, they will harden on the sheet. This makes them difficult to remove.
I use these tips in my old fashioned peanut butter cookies recipe. A fun little cookie. Especially if you love peanut butter!
For better baking, try the above tips. Therefore, you will bake the perfect chocolate chip cookies every time.
To get you started, heres an amazing classic chocolate chip recipe to try out your new techniques.
This is small batch recipe. Itll make roughly about three dozen perfect chocolate chip cookies. Simply delicious. You must try this today!
Does The Kind Of Butter/chocolate Chips/flour You Use Really Matter What Could Potentially Be Different If You Used Better Quality Ingredients
YES! Especially with something as simple as chocolate chip cookies, the more minimal the ingredients, the more you will taste each one. In chocolate chip cookies, dont skimp on the chocolate its the star of the show! Youre the one eating the cookies, so pick whichever chocolate is your favourite. Next up: the butter and the sugars. Stick to good-quality butter and select a good white and a deep dark brown sugar so your cookies will stand out from the rest. Different types of flour can get more complicated and change the structure of your cookies so stick to plain all-purpose to keep things simple and consistent.
Perfect Chocolate Chip Cookies Tip #: Use A Cookie Scoop
Maybe this one is obvious. Maybe not. So lets just say it. Even sized cookies will bake evenly. So the only way I can accomplish this is by using my cookie scoop.
I like this cookie scoop from OXO too because it has a soft grip handle so it doesnt hurt my hands. Especially important when Im making lots and lots of cookies. And this cookie scoop is the perfect size for cookies I think.
And it also makes quick work of scooping. So scoop and repeat.
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Faqs About Chocolate Chip Cookies
How do you make gooey chocolate chip cookies?
The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.
Why do cookies spread & flatten?Why didn’t my cookies flatten?
If your cookies didn’t flatten, here are a few things that could’ve been the problem. I have never had this happen to me in 10 years, so here are my educated guesses…1) The ingredients/cookie dough was too cold. Cold dough doesn’t spread as well as room temperature dough.2) You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients , and measure the flour correctly by scooping and leveling.3) The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven , because it can often be different than the reading it gives on the display or what the dial is set at.4) The butter/sugar mixture wasn’t fully creamed. Try creaming the butter and sugar together for longer.
Can you bake chocolate chip cookie dough from frozen?
I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.Then, preheat the oven to 350 degrees Fahrenheit and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.
Wrap The Cookies In Plastic Wrap
Before storing the cookies in an airtight container, wrap them with plastic wrap. Plastic wrap gives homemade cookies extra moisture protection.
Use plastic wrap if you need to store the cookies for a day and have no plan to munch on them. If your family is snacking on them, do not bother with the plastic wrap.
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Tips To Store Soft Chocolate Chip Cookies
Cookies with a soft texture result from creaming room temperature butter with a mixture of brown and granulated sugars. The aeration of the butter during the creaming process yields pillowy soft cookies.
Using cornstarch and baking powder in the batter and a touch of cream cheese also adds to the cookie softness.
Smaller soft chocolate chip cookies have a shorter shelf life than larger cookies . Smaller dough portions lose moisture quickly, resulting in a dry cookie.
Therefore, it is essential to cool the cookies quickly on the cooling rack and then store them away from the dry air.
Soft chocolate chip cookies should be stored like chewy cookies in an airtight plastic container with a secure lid.
However, even if you will be snacking on them, I recommend the extra protection of plastic wrap or a zip-top storage bag. Wrap cookies in plastic wrap and then store them in the plastic container.
Cookie Fact #: Creamed Butter = Lighter And Firmer Melted Butter = Denser And Chewier
Serious Eats / J. Kenji López-Alt
How butter is incorporated can also affect texture. In the early creaming stages of making a cookie, cool butter is beaten until it’s light and fluffy. During the process, some air is incorporated and some of the sugar dissolves in the butter’s water phase. This air in turn helps leaven the cookies as they bake, giving them some lift. Melting butter before combining it with sugar and eggs leads to squatter, denser cookies.
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Stuffed Chocolate Chip Cookies
If theres one thing you can never have too many of, its cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.
- 1 cup unsalted butter , 2 sticks
- ½ cup granulated sugar
- 1 ½ cups dark brown sugar
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup milk chocolate chips
- ½ cup mini chocolate chips
- 1 tablespoon caramel, per cooking
- 1 tablespoon cookie butter, per cookie
- 1 tablespoon chocolate hazelnut spread, per cookie
- 1 tablespoon peanut butter, per cookie
- ¼ cup mini marshmallows
- ¼ cup chocolate caramel candy , chopped
- ¼ cup chocolate chips
- ¼ cup chocolate sandwich cookie , crushed
- ¼ cup white chocolate chip
- ¾ cup rainbow sprinkles
- ¼ cup pretzel , crushed
- ¼ cup potato chip , crushed
The Best Chewy And Crispy Chocolate Chip Cookie
I created this recipe in college and have tweaked and perfected it over the years. To me it is the absolute greatest in the world.
When done just right it is soft, with a tiny bit of chewy gooey in the middle and a little buttery, sugary crunch right around the edges.
Along with the special mix and ratio of the ingredients, the step of chilling the dough makes a difference. You can certainly bake these right after mixing, but read more about chilling below.
Here is what I did to make this soft chewy creation with those crisp edges.
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How To Keep Chocolate Chip Cookies Fresh
The best cookies are the freshest, theres no magical way around that. However, heres a few tricks to keeping them fresh and soft for as long as possible!
Can you freeze chocolate chip cookies?
I love cookies straight from the oven the best. I always keep pre-scooped balls of chocolate chip cookie dough in a resealable bag in my freezer so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.
But for those times when you need to keep already baked cookies soft, these are my tips. First of all, most cookies can be stored in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.
How to keep cookies soft:
To keep your baked chocolate chip cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or apple will migrate to your cookies, making them soft and chewy again.
A tortilla is a new favorite of mine because it takes up much less room than a slice of bread, and doesnt transfer any flavors or aromas like an apple wedge. Not to mention it fits into a round cookie tin pretty perfectly.
How to refresh stored cookies:
Use The Right Amount Of Chocolate
There has to be a good ratio of chocolate to cookie dough not TOO much chocolate but just enough, pastry chef and baking instructor Gesine Bullock-Prado advises. No more than one cup of chips per one cup of flour. That seems to be the golden ratio. I like using good-quality chocolate in bars and chopping it into chunks rather than using chips.
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What Kind Of Butter Do You Use
I like to use unsalted butter that is left out for a few hours prior to baking the cookies. If you prefer salted butter I recommend cutting back on the salt measurement to ½ a teaspoon. Having soft butter sit out of the refrigerator for an hour or so is best for these cookies when mixing or even melting the butter to give that softer cookie when baking.
How To Freeze Cookie Dough:
This cookie dough is freezer friendly and we love freezing half for another day.
To freeze cookie dough: place cookie dough balls onto a baking sheet or cutting board, cover and freeze for an hour or until solid. Once they are frozen, you can transfer them to a large ziploc bag and freeze up to 3 months.
To bake frozen cookie dough: transfer to a Silpat or parchment-lined baking sheet and thaw the frozen cookies in the refrigerator for 3 hours over overnight before baking per the recipe instructions.
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Perfect Chocolate Chip Cookies Tip #: Measure Your Flour Correctly
One of the biggest mistakes I think I see people make when they are baking is how they measure they flour. For best accuracy, I always recommend measuring by weight by using a kitchen scale and not by volume .
To measure my flour, I use my stainless steel dry measuring cups to get the job done.
I highly recommend using stainless steel measuring cups over plastic. Plastic measuring cups over time will have their measurements rub off. Also, plastic can retain odors and grease. You will never be able to quite get them clean like you will with stainless steel. Same goes for my mixing bowls. I use metal mixing bowls and avoid plastic!
Cookie Fact #1: More Bread Flour = Chewier Cookies More Cake Flour = Softer Cookies
The main difference in flour varieties comes down to protein content. Cake flour contains a relatively low amount, which leads to less gluten formation. Cookies made with all cake flour will be very soft, almost mushy, even when you’ve cooked them to what would normally be a beyond-crisp stage. Cookies made with all bread flour, on the other hand, come out ultra-chewy. Alton Brown has a recipe called The Chewy that utilizes this effect.
The infamous Jacques Torres recipe from The New York Times calls for a mixture of low-protein cake flour and high-protein bread flour in an attempt to balance the two. I found that by working carefully with the ratio of other ingredients, you can get away with using regular old all-purpose flour with no problem.
Serious Eats / J. Kenji López-Alt
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More Of Our Favorite Cookie Recipes
These cookies hold a special place in my heart. My friend brought me a meal after my first miscarriage and brought these cookies for dessert. They were so perfect I was convinced they were slice and bake, so I slyly said to her, “the cookies you brought are SO delicious, how did you make them?” Lo and behold they were from scratch and she shared the recipe with me!
Her sweet gesture took a very dark season in my life and made it a little brighter. You see, after our daughter Bethany turned one-year-old we were ready to have another baby! We found out I was pregnant with twins, but things didn’t look great. There were no heartbeats, and although it was early we were fairly certain that it wasn’t a viable pregnancy. We waited two weeks just to be sure, and then I was scheduled to have a D& C and say goodbye to our babies.
This began one of the most difficult, trying times in my life. I was in a cloud of postpartum depression with no sweet baby to snuggle the blues away. My friends and family came alongside of me and I began to heal. I experienced another miscarriage and then got pregnant with my son, Gabe.
Life is too uncertain to take a minute for granted. Spread love, make cookies. That’s my motto!
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What Are The Biggest No
There are no big no-nos when it comes to making cookies experimenting to perfect your recipe is all part of the fun! But one thing to keep in mind is not overloading the dough with too many different mix-ins, especially with something wet like peanut butter or caramel, as this will change the balance of the recipe. And maybe dont eat too much raw cookie dough!