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Mmmmmmmmm. Just seeing the words cookies and soft in the same sentence leads to sensory overload.
Even if you bake for a lot, we know you’ll be baking a few extra for leftover goodies. And with each passing day they are getting closer to the area of the hockey puck.
If, like us, you love to conjure up loads of sweet, mouth-melting goodness for those you love, the pride that accompanies the ecstatic faces of your friends and family can be second to none.
However, the passage of time is inevitable. And as it hardens us all, so do biscuits. They are not immune either. Unfortunately, that fate is inevitable (unless you pump your cookies full of chemical preservatives, but please don̵
The good news is, the right baking and storage techniques can keep homemade cookies soft and chewy longer, so you have more time to enjoy them in all their glory – you made them. Then why should your friends get all those chewy treats?
Plus, it’s super easy. And simple stuff is great. Here’s how to make and keep super soft cookies.
Before we talk about how to do it to keep homemade cookies soft, let’s quickly brush up on how to make soft chewy cookies in the first place.
Some cookies – like biscotti or gingerbread – are said to be crispy. And there is always room in our hearts for crispy biscotti. But chocolate chips or oatmeal can go either way. What’s the secret to getting a fudgy texture instead of one that is thin and crispy? It all depends on moisture.
Shoveling your cookies into high mounds instead of plating them with the palm of your hand will keep the mixture a little looser. You will still end up in a cookie shape, they will just have the right texture.
If you bake them a minute or two, they’ll get a thick, chewy bite, explains Jenny McCoy, baked goods cookery instructor at the Institute for Culinary Education in New York.
Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.
We’ll go into more detail here on how to achieve tenacious perfection.
We will inform you about cookies. And if you accidentally learn some science, we don’t and never will be sorry.
Biscuits go from chewy to crispy for exactly what you might expect: they begin to dry out. “The loss of moisture in the air will make soft cookies tough,” says Chef Leah Henderson, who oversees the pastry and dessert program for D’Amico & Partners restaurants.
This process actually begins the moment you pull them out of the oven and let them cool. Because of this, cookies that are still warm are the softest of them all, and make us feel as sticky inside as they are.
“The remaining trapped moisture in the biscuits is constantly evaporating from the flour,” explains Jerrelle Guy, author of Black girl baking.
Nooooo! Come back, moisture! You never call, text, nothing.
At the same time, starches in the flour begin to crystallize and harden. The two processes combined will eventually turn a fresh, soft cookie into a tough, stale one, advises Guy.
Do you think that soft cookies are special? Try soft biscuits that will make you question the very nature of existence. We have some pretty amazing cannabis biscuit recipes here.
You can’t completely prevent moisture loss, so eventually all cookies will be stale. Fortunately, cookies that have more moisture to begin with will stay soft and chewy longer.
Here are the most important tips to keep in mind if you want to hold onto this quasi-orgasmic chewability for longer:
- Underbake. Think about whether you want to adjust the proportions of ingredients as mentioned above and add a little undercooking. “Pull them out of the oven when the middle is still a little raw,” says Guy. (They keep cooking when you take them out of the oven.)
- Pack at just the right time. Wait until the cookies are just cool enough and don’t fall apart trying to lift them up. The extra moisture in the cookies while they are still warm helps them stay fresh longer.
- Zip the sh * t. Regarding packaging, Guy and Henderson recommend placing it in an airtight container or zippered bag to slow moisture loss and maintain freshness for over a week.
- Stack on stack on stack. If you need to stack cookies on top of each other, a piece of waxed paper or parchment paper between each layer will prevent them from sticking together.
- Microwave. To make them even softer when you’re ready to eat, place the cookies in the microwave with a glass of water next to them for 10 to 15 seconds, Henderson says.
Put your cookies in the freezer for longer storage. Henderson recommends placing completely cooled cookies between parchment paper and wrapping the stack of layers in plastic wrap.
Then place the stack in an airtight container. If there is extra space in the container, fill it with bubble wrap. According to Henderson, it minimizes airflow and prevents moisture from evaporating.
When it’s time to eat, just let the cookies come to room temperature.
Vegan cookies the order of the day? The same rules apply. “Assuming you keep the same amounts of sugar, binder, and fat, they should last as long as their non-vegan brothers,” says Guy.
Don’t sleep in vegan baking – you don’t need an animal product to create delicious flavors.
Hang in there, gluten-free lovers! We have you
Without the structural power of gluten, GF cookies dry out a little faster. All is not lost, however – you can still keep that sticky cookie magic.
Using a high protein flour mix or tapioca flour, both of which provide elasticity, can help them get soft in the first place, says Guy.
Like regular cookies, store them in an airtight container for up to 48 hours. If you want to eat them afterwards, they’ll stay fresher if you put them in the freezer, says Guy.
Are you still drooling? Here is a one-serving chocolate chip cookie that will satisfy you immediately. Just you. Everyone else can keep their dirty gloves off.