How do you make soft cookies like in the store?!
1. Undercook them by about 3 minutes.
2. Eat them within a couple of hours.
That's it.
Answers: The soft cookies in the store (like Lighthouse cookies, which my friends and I refer to as "Satan's cookies"--you think your teeth are gonna fall out after the first bite, but then you can't stop eating them) are full of nasty chemicals that keep them soft. That is not a good tradeoff. If you want to make relatively healthful soft cookies at home, there are two keys:
1. Undercook them by about 3 minutes.
2. Eat them within a couple of hours.
That's it.
This one is simple.
Don't overcook the cookie. Take out of the oven just before you think it is done. Don't let it get brown all the way through, lightly brown only on the edges.
I like cookies made with butter. To this day,the recipe off the back of a bag of Nestlie Toll house Morsels is my favor ate cookie.
you could try adding a little more liquid or cutting down the cooking time by a couple of minutes. another way is to make the recipe as normal but take about 10 degrees celcius off the temperature. the best thing to do would be eat them immediately or microwave them for several seconds before eating them.
Mooshie is right. Slightly undercook. Pull out of oven when the cookies are still a little wet to the touch on top and have not yet totally collapsed. Drop the pan about 3-6" onto the counter to collapse them and then let cool (if you can). I was brought upmaking cookies this way and they're always perfect.
Put your cookies in an airtight container with an apple - mom always did this (her brother's a pastry chef) - works like a charm.