Hey guys! Well, I'm going out into the deep and adding cookies to my menu! Here's the question....What's the secret to having soft cookies?
Sometimes I'll bake them and they are soft for a little while, but the longer they sit the harder they get. Although they are still good, I want to have SOFT delicious cookies instead of crunchy ones. Does that make sense at all? When I used to work at the bakery they took them out before they were completely done or brown and they continued cooking on the rack, but being it is they have a huge walk in oven and I don't that may not be the way to go. All you cookie experts, please help!
Thanks & HAPPY BAKING!
Secret to Soft Cookies:
Science of Cookies:
10 Tips for Better Cookies:
Alton Brown does Thin, Chewy & Puffy Cookies: