What makes cookies soft?!
What makes cookies soft?
Answers:
No, no, no! A little extra flour makes the cookies softer, it also makes them spread less. Usually only 1/4 to 1/2 cup more per batch. I have made literally over 10,000 cookies (just choco chip and peanut butter) I even paid my wedding photographer with cookies! Please trust me it's the flour.
Source(s):
accomplished cookie maven
who cares? as long as it taste good.
by not cooking them too long?
Milk.
extra flour is the answer...WHO THE F> GAVE ME THUMBS DOWN LOL ?..ITS FLOUR,OR DRY INGREDIENTS YOU MORONS...i cant believe the answers you all wrote..butter??..lmaso!!..they... frickin burn...MOISTURE!..sheesh..MILK... a classic..BROWN FRICKIN SUGAR??...the question was soften.
moisture
brown sugar
smashing them with a meat tenderizer
If you haven't burned them, it means they're just baked. And haven't had time to get hard.
using more butter/margarine will keep your cookies chewy whereas less will make them crunchier
By not cooking them long enough to bake the whole cookie. If you take them outta the oven a few minutes before they were supposed to come out, then the middles will be soft.
The soft ones are soooooo yummy. They are not cooked for quite as long as recommended on the recipe and that's why they are soft. Mmmmmmmm!
melt the butter first
or *gasp* use shortening instead of butter.
You can also undercook them slightly
If they are chocolate chip, increase the ratio of brown sugar and decrease the white sugar (using the same total amount of sugar)
Another trick to make them less cakey and flatter (but not necessarily softer) is to substitute 2 tablespoons of milk for one egg white.
So if it calls for 2 eggs, do one egg, one egg yolk, and 2 tblsp milk.
1. too much oil added.
2. too many chocolate chips added ( over 30% by weight)
Cookies made with shortening are soft, while cookies made with butter are crunchy.
If you are talking chocolate chip, then substitute half the sugar with brown sugar, the will be chewy. If you want them to be cakelike, the I suggest freezing the dough after spooning it onto the cookie sheets, this makes them cook more slowly, and the middles cook last, so they will not be as firm as the outside edges. You could try cooking them for less time, but this way you have trouble removing them from the pan, and also cooling them on racks because they are so soft that the chips will try to fall through the spaces between the wires!
I find that cookies are softer when you cut the recommended cooking time by a minute or two. Watch to see when they are just beginning to brown on the bottom and take them out of the oven.