Chewy Chocolate Chip Cookie Recipe - Cookies for Days (2024)

FAQs

How do you keep cookies chewy for days? ›

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Room temperature: Use airtight containers, cookie jars, or plastic bags to prevent air exposure and moisture loss. Keep cookies in a cool, dry area. Refrigerated: Use airtight containers or sealed plastic bags to store cookies in the fridge. Monitor the moisture level to avoid condensation.

Dry cookies, like shortbread cookies, gingersnaps, and Danish butter cookies, will stay fresher for longer because they have very little moisture.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Test Kitchen Tip: If you can't keep your cookie bars in their original pan, slice them (here's how to cut dessert bars) and place them in an airtight container. Store the container in the fridge—the cookie bars will stay fresh there for up to two weeks.

Bread Flour: For Chewy Texture

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

How long is too long for it to stay in the fridge? Most cookie dough can be refrigerated, well-wrapped, for 3-5 days before baking.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

Is it OK to use melted butter instead of softened? ›

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in cookies that are chewier and denser.

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

How to Soften Cookies in the Microwave: Place the stale cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave them in short bursts of 10-15 seconds until they become soft. Be careful not to overdo it, as the cookies can become too soft or lose their texture.

Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying. Ergo, hard cookies.