How to Bake Soft, Chewy Cookies

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I thought that with the holidays fast approaching, this would be the perfect time to share my tips for baking soft, chewy cookies. If you’re a crunchy-cookie lover, this isn’t the post for you. However, if you’re like me and love soft, chewy cookies, read on.

It took me years to figure out how to make cookies that stay soft and chewy. Finally, I perfected the technique with my favorite peanut butter cookie recipe. The only alterations I make to the recipe are that I use self-rising flour and leave out the salt and baking soda, and I don’t use coconut flakes.

The keys to baking soft, chewy cookies:

1. You have to use an AirBake pan. I burn the bottoms of the cookies every time, if I don’t use the AirBake pans, even if I’m watching them closely. You will have to add cooking time. I usually bake the cookies at 350 degrees (F), rather than 375 and I add two minutes. I usually turn the pans around at the end of the first baking time and add an additional two minutes.

2. Take the cookies out before they look done. The cookies usually still look a little doughy when I take them out, but they continue to bake a bit after you remove them from the oven. I let them sit on the cookie sheet for 2-3 minutes (but no longer or they’ll stick) after removing them from the oven.

So, there you have my favorite recipe (I also love the Toll House recipe for chocolate chips that is found on the back of the bag…oh, and don’t even get me started on cookies made with Heath chips. YUM!) and my tips for making soft, chewy cookies.

If you have a favorite cookie recipe, I’d love to hear it.

Visit Shannon at Rocks in My Dryer for more Works for Me Wednesday tips.

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14 Comments

  1. Mmmmm, soft chewy cookies. I think a warm chocolate chip cookie is about the best thing this side of heaven πŸ˜‰ Thanks for sharing your cookie recipe.

  2. I need new cookie sheets so I’ll have to check out those pans!

    Come to my blog on December 5th for my Virtual Cookie Exchange! Lots of recipes and giveaways!

  3. I knew about taking them out before they look done…LOVE them that way…but good to know about the cookie sheets. I have those, and haven’t used them the last few times I’ve made cookies. I bet that was the different. They tasted great, but they were crispier and I didn’t know why!!

  4. Well, why even bother baking them? They taste great raw, right out of the freezer, and in large quantities! πŸ™‚

  5. Hi Kris,
    I have a favorite soft chocolate chip cookie recipe, a little anal in the instructions, but well worth it.

    Ingredients
    1 cup sugar
    1 cup brown sugar
    1 cup butter, soft or melted
    1 t vanilla
    2 eggs, room temperature
    1 t baking soda (2 t if old)
    1 t salt
    3 1/2 c flour
    1-2 c chocolate chips

    mix sugar and brown sugar until thoroughly mixed.
    add butter and cream together
    add vanilla and eggs, mix together
    add salt and baking soda, mix well
    add flour 1 cup at a time and mix after each cup. dough should be not sticky after last of flour is added. add chips and mix.
    bake in a 350 degree oven for 8-10 minutes. time depends on cookie sheet, how accurate your oven temp, etc.
    allow to cool for a few minutes then remove from baking sheet.

  6. I also use an air-bake pan!

    My secret for soft chewy cookies (with just a smidge of crispness around the outer edge) is to mix my fats! However much the recipe calls for in fat – I use half butter and half shortening. For some reason that works like magic for me… I think it has something to do with how the moisture evaporates out of the fat.

  7. Thanks for all the great comments ladies. I’m a little strung out on cold meds today, so ignore me if I’m not terribly coherent. Had to chuckle at inklenaomi…I’m pretty anal anyway, so anal instructions work for me. πŸ˜‰

  8. Another way I have found to make soft chewy chocolate chip cookies is to change the sugar/brown sugar ratio. By adding more brown sugar than white, my cookies stay soft and chewy.

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