how do i make my chocolate chip cookies, soft?

Question

everytime i make them they turn out hard.

they are soft right after i take them out of the oven but turn hard when they cool

Answer 1

Answer concerning the storage with a piece of bread is accurate, the cookies absorb the moisture in the bread and keep them soft, but if you really want to have soft cookies add additional beated egg whites. Beat the egg white until it is very fluffy and then fold into the dough, put in several depending on the size of cookie batch and add about a fourth a cup of sugar pure 4-5 egg whites to keep the sweetness right.

This works because the additional air in the egg whites will help bake the cookie faster so it does not dry out from too much oven time. Good luck!

Answer 2

Dearheart: On pre-mixed, they say to use 325 degrees for 14 minutes. Are yours from scratch, or pre-mixed? You might try that. If still TOO hard, cut off 5 minutes of cooking time. Open oven door and check to see coloring. They darken very slightly when removed to cool and harden more after cooling, so you must remove them when they are a light tan color and seem quite soft. Insert spatula under them with a good thrust that gets the whole cookie onto the spatula - otherwise, they fall apart due to softness. Again, they will harden and darken after removal from pan.

I, too, like them soft and the chocolate gooey, so I have been buying Toll House Chocolate Cookies dough packages. On MY gas oven, I have learned just the right timing. Keep the degree of oven as instructions say, but shorten the cooking time by three minutes. If still too dark and crisp, lower cooking time again by another two minutes or so. Keep testing it. Then BINGO! You need to open the oven door and look and gauge it - around several minutes before they should be done. That's when you can grab them and bring them out before it's too late! I put them right onto a plate. As soon as cool enough for my mouth to handle, I start eating! Warm, soft, gooey cookies - yes siree!!

Oh, by the way, not only should you keep checking at around the 10 minute mark for color, but I NEVER PREHEAT the oven for Chocolate Chip cookies in spite of the instructions saying to do that. They may take a few added minutes due to that, but they don't crisp up fast if you don't PREHEAT!

Best Regards, Lana Shapiro

Answer 3

try this recipe:


INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). 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.


it got great reviews by 2,777 people & they're supposed to be soft

Answer 4

Be careful not to over cook them. While they are in the oven, let them turn light brown or golden, then take them out and finish cooking on the cookie sheet for about 5 minutes. Take them off the cookie sheet and put them on to waxed paper to cool.

Answer 5

Take them out of the oven before they get too brown and store them in an air tight container or zip lock bag with a slice of bread, white bread.

Answer 6

http://www.webterrace.com/cookie/recipes.htm


here is some cookie recipes and chocolate chip cookie recipe i hope they help you this is a example of what is on this website

Banana Chocolate Chip Cookie


Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 egg
1 teaspoon vanilla extract
3/4 cup milk chocolate chips


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely


Chocolate Chip Espresso Cookies


Ingredients

3 (1 ounce) squares unsweetened chocolate
2 cups semisweet chocolate chips
1/2 cup butter
3 eggs
1 cup white sugar
2 1/4 teaspoons finely ground espresso beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1 cup chopped walnuts


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.


Soft Chocolate Chip Cookie


Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)


Directions

Preheat oven to 350 degrees F (175 degrees C). 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.







ITS GOT 20 COOKIE RECIPES GOR YOU I HOPE IT HELPS YOU

Answer 7

place in Tupperware container with wax paper between
layers as soon as they come off cookie sheet, still hot,
close lid. Adding a piece of bread to the container will help also.

Answer 8

insted of using oil use apple sauce. just put in the same amount of apple sauce that you would the oil. you cant taste the apple sauce when they are done and its better for you too. you can also store them in an air tight container with a piece of bread. the cookies will suck up the moisture from the bread. i did this when i sent my husband home made cookies when he was in iraq.

Answer 9

If they start out soft, store them in an airtight container with a slice of bread (this works with brown sugar, too).

Answer 10

You wrap them up on a plate with plastic wrap, right from the oven and let them cool that way.