I wonder if anyone else has this problem! I can't seem to keep homemade chocolate chip cookies soft. I put them in an airtight container to no avail a day later hard. I tried to put a piece of bread in the container still hard. I tried putting more flour in the recipe, still hard. Please help
Denise from Marion, NY
Try to underbake the cookies a little bit and/or adding more fat (butter). Adding extra flour will make them drier.
Using applesauce in lieu of some of the fat also makes for a softer cookie.
(07/13/2007)
By Karla
Put half an apple inside and close it up tight for two days. That should make the difference. (07/16/2007)
By Coreen Hart
I think the fat makes a difference, crisco compared to oil compared to margarine or butter. Try experimenting. Usually an apple slice in the cookie jar with keep them soft. (07/16/2007)
By ruthvalleygal
The other ideas sound good for keeping your cookies soft, but if they have already hardened, pop them in a warm oven for a few minutes to soften them up again. (07/16/2007)
By Sue
If you use brown sugar in your recipe, the cookies will not get hard. Otherwise, put them in airtight container with half an apple. Change the apple every day. (07/16/2007)
By Marjorie
If you have TIVO, record Alton Brown's show on Cookies, he has a lot of really good information in there about cookies and the sugar ratio. I copied the information down, if you want it let me know and I'll go look for it in my cooking binder. (07/16/2007)
By Michawn
This is my favorite recipe for soft chocolate chip cookies. The secret ingredient is the chocolate pudding mix.
Soft Chocolate Chip Cookies
Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
This recipe makes about 6 dozen cookies. You can cut the recipe in half, if you like. Actually, I think I doubled the original recipe, Store them in a closed container. A coffee can with a plastic lid works well.
(07/17/2007)
By Harlean
Thank you all for your great ideas! I never heard of apple will try; I will definitely try the recipe. This is a great cite. Thanks again all! (07/17/2007)
By Denise
Yes about Alton Brown (Good Eats on the Food Network). He has three recipes for those who like crispy chocolate chip cookies, cakey cookies, and soft chewy cookies. Maybe they're on the Food Network web-site. And he tells you why each recipe works. I remember for the soft chewy cookies there was more brown sugar than white sugar (more molasses, more chew) and an extra egg yolk I think (more fat.) I think the butter was also melted so that more of the flour was absorbed into it and then it was chilled before baking. (07/18/2007)
By Beth
Try baking your cookies a few minutes less than what the recipe calls for. Only bake till they start to get light brown. Remember that the heat of the cookie will continue to bake it..... Works for us. (07/18/2007)
By Barb. Wing
Hi, some tips for better cookies!! Like they have been saying underbake a little bit. Have a couple of wire racks ready with wax paper over them. After about 3 minutes or so (when the cookie seems to be set up well) transfer it OFF of the pan onto the wireracks. They keep cooking when you leave them on the cookie sheet, so it's important to get them transferred over ASAP. Also , not necessarily to make them softer--but yes it works--pop in the microwave for maybe 10 seconds or so. Warmed up they are like fresh baked. Also, Imperial Margarine makes the cookies turn out flat!! This I read from a professional chef on a web site. Good luck!! (07/18/2007)
For dried out cookies, cake, bread- I either spritz them with a spritzer or wrap them in a moistened paper towel and zap them for a few seconds in the microwave. Works like a charm! (07/19/2007)
By Claudia-MD
If all else fails, look for a recipe sweetened with fructose rather than sugar. Keeps the cookies soft. (07/19/2007)
By susan
I find that if I put my cookies in the freezer in a tupperware container or plastic zip lock freezer bags for a few days, they are so soft when I thaw them out. I guess the moisture comes from the freezing. My mother always had cookies in the freezer for us when we went home and her cookies were always soft, thus that gave me the idea to try freezing them. It works for me. (07/21/2007)
By Arlene
This recipe makes extra soft and very Yummy cookies.
Quick Chocolate Chip Cookies
By barfydoogin2
Thanks to everyone I have tried a couple of ideas and they work. A personal thanks to Harlean, my family went absolutely crazy over that recipe. I can't make them fast enough. Thanks again to everyone. This is a great site (07/27/2007)
By Denise
Put a slice of bread in the tupperware it will keep your cookies soft (08/01/2007)
By mommy_jwlz
I also use the bread trick. It takes the air that would normally dry your cookies out. Change the piece of bread out everyday. Use an end piece. Happy Baking! (08/01/2007)
By Katie
Put a piece of apple in with the cookies and they will soften up. (04/10/2008)
By D-Mc
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