How to Bake Soft Cookies

Опубликовал Admin
7-11-2017, 14:00
If you prefer light, fluffy cookies to flat, crisp ones, learn how to make the perfect soft cookies. Just a few simple changes to your cookie recipes will improve their texture. For example, use brown sugar, shortening, cake flour, and add an extra egg yolk. Increasing the moisture in the cookies will help them hold their shape and remain soft. For a bit more guidance, try a classic chocolate chip cookie recipe that makes pillowy soft cookies.

Making Soft Chocolate Chip Cookies

  1. Preheat the oven to 350 °F (177 °C) and get out a baking sheet. Set 1 or 2 baking sheets aside while you mix together the cookie dough.
  2. Microwave the butter and add the sugars. Place 8 tablespoons (110 g) of salted butter into a microwave-safe mixing bowl. Microwave the butter until it just melts, but doesn't get hot. This should take 40 seconds. Measure and add 1/2 cup (100 g) of sugar and 1/4 cup (50 g) of packed light brown sugar.
    • You can use dark brown sugar, but the cookies will have a stronger molasses flavor.
  3. Beat the butter and sugars for 1 minute. Use a stand or hand mixer to beat the melted butter with the sugars on medium speed. Keep beating the mixture until it's creamy. This should take 1 minute.
  4. Beat in the vanilla and egg. Turn the mixer down to low speed and add 1 egg and 1 teaspoon (5 ml) of vanilla. Beat the mixture until the egg is incorporated. This should take 10 to 15 minutes.
  5. Mix in the dry ingredients and form a dough. Turn off the mixer and add 1 1/2 cups (187 g) of flour, 1/2 teaspoon (2 g) of baking soda, and 1/4 teaspoon (1.5 g) of salt. Turn the mixer on to low and beat the dough until the dry ingredients are just combined. Remove the beaters and use your hands to bring the little bits of dough together.
    • Avoid over mixing your dough or the cookies may become tough instead of soft.
  6. Stir in the chocolate chips. Pour 3/4 cup (130 g) of chocolate chips or chunks into the dough and use your hands or a rubber spatula to mix them. The chips should be evenly spread throughout the dough.
  7. Roll the dough into balls and place them on a baking sheet. Divide the dough into 12 even pieces. Roll each piece into a ball and set them on a baking sheet. Arrange the balls so they're at least 2 inches (5.1 cm) apart.
  8. Bake the soft cookies for 9 to 11 minutes. Put the baking sheets in the preheated oven and bake the cookies until they puff up and turn slightly golden. Avoid baking the cookies until they darken since they'll finish cooking as they cool.
  9. Cool the cookies on the sheets for 30 minutes. Remove the baking sheets from the oven and set them on a wire rack. Let the cookies cool completely on the sheets before you move them. The cookies should deflate a little.
    • Store the soft cookies in an airtight container at room temperature. Eat the cookies within 5 to 7 days.

Adapting Recipes

  1. Use cake flour instead of all-purpose flour. Cake flour has a lower protein content than standard flour, so the cookies will stay puffed and fluffy. If you use bread or all-purpose flour, you'll end up with crispier, flatter cookies.
  2. Try shortening or margarine instead of butter. One of the easiest ways to get a soft, fluffy cookie is to replace the butter with shortening or margarine. These are stable fats that will hold their shape as the cookies bake which will give you soft, puffy cookies.
    • You can still get a soft cookie using butter, although you'll need to bake the cookies at a higher heat so they don't have time to spread.
  3. Substitute some brown sugar for white sugar. Since brown sugar contains molasses, it will keep your cookies moist and fluffy. You can either replace all of the white sugar in your recipe with brown or try a combination of white and brown sugars.
    • For example, if your recipe calls for 2 cups (400 g) of white sugar, use 1 1/2 cups (300 g) of brown sugar and 1/2 cup (100 g) of white sugar.
  4. Add an extra egg yolk. Eggs are included in most cookie recipes because they bind the ingredients together and add moisture. Add an extra egg yolk to your cookie recipe to add more moisture that will create steam. This steam will help your cookies puff up and stay soft.
    • Adding extra egg whites can actually dry out your cookies unless you add more sugar to compensate.


Soft Chocolate Chip Cookies

  • 8 tablespoons (110 g) salted butter
  • 1/2 cup (100 g) sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 1 teaspoon (5 ml) vanilla
  • 1 egg
  • 1 1/2 cups (187 g) flour
  • 1/2 teaspoon (2 g) baking soda
  • 1/4 teaspoon (1.5 g) salt
  • 3/4 cup (130 g) chocolate chips or chunks
Makes 1 dozen

Things You'll Need

  • Measuring cups and spoons
  • Digital scale
  • Mixing bowls
  • Baking sheets
  • Stand or electric mixer
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