How to make chocolate chip cookies SOFT???

**Mes T** · 04-13-2011 03:29 PM

I've got a lovely chocolate chip cookie recipe, the most delicious cookies you'd ever eat straight out of the oven, I swear...

But then the next day, even if they're kept in an air-tight container, they go hard!

Anyone got tricks for keeping them soft and chewy?

My ginger cookies never go hard, but the recipe calls for golden syrup/molasses... not something I think would go well with chocolate chip...

Halp!

**MarkT** · 04-13-2011 03:48 PM

Put a couple slices of bread in with them in an air tight container. Works like a charm everytime.

**WildChild** · 04-13-2011 04:24 PM

I think I posted my CC recipe before, not sure, but add a tablespoon of water, use half room temp butter and half olive oil instead of shortening or all butter.

**Mes T** · 04-13-2011 04:40 PM

Cool I'll definitely try both suggestions. WC say if the recipe called for 1/2 cup butter... would I try using 1/4 cup butter and 1/4 cup olive oil? Seems like a lot of oil?

What kind of difference does melted butter vs. room temp vs. cold butter make?

**WildChild** · 04-13-2011 04:57 PM

Soft butter just mixes easier.

**Seeker_Advice** · 04-13-2011 08:00 PM

Slices of apple, one or two in the air tight container helps. Cook them one or two minutes less than recommended in the recipe...helps.

I might suggest a more neutral tasting oil like Canola over Olive unless it's very light olive and not extra virgin.

A lot can depend on your oven too. Is it Convection or Conventional? When was the last time you check the oven temp for accuracy?

How old is your oven? Are you baking by weight or by measure? Preparing food items by weight is much more accurate then by measure.

Substituting apple sauce for oil or butter in many things not only reduces fat but can add moisture to the texture.

Unsalted vs salted butter can also make a difference.

**Mes T** · 04-13-2011 09:05 PM

Our oven's fine, been using it for many recipes which have all turned out as they should have.

I did use quite a bit of extra virgin olive oil in a blueberry muffin recipe recently... The raw batter did smell and taste strongly of olive oil, but that was completely gone once the muffins were baked. I'll try canola oil for cookies though, the first time around anyway, thanks for the suggestion!

Will save me some money, too.

**Seeker_Advice** · 04-23-2011 05:08 PM

The gelatenous nature of instant pudding mix makes the above recipe brilliant and the answer to your question...solved!

So glad you're back Sydney!

**Mes T** · 04-23-2011 09:38 PM

Happy to report that took both suggestions of using oil and adding bread to the storage container, worked like a charm.

**whit4488** · 04-25-2011 09:47 AM

omg i have the best recipe for the most soft moist chocolate chip cookies! the secret is pudding mix! and i change it up all the time, i use vanilla pudding mix, or chocolate for a double chocolate cookie, or anything you want!