Small Batch Soft Toffee Cookie Recipe (2024)

FAQs

What is the secret ingredient to keep cookies soft? ›

Brown Sugar

Adding moisture to your cookie dough can help make it softer and chewier, and stay soft for longer. That's why I use much more brown sugar than granulated sugar in this recipe.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

What do manufacturers put in cookies to make them soft forever? Brown sugar is a humectant that keeps baked goods soft. Manufactured baked goods have piles of pectins and lignans and other water-holding chemicals added to keep them from drying out.

Some folks swear that placing a slice of white bread (or a flour tortilla) in the container with the cookies will keep cookies softer for longer.

Just wrap a cookie or two in a damp paper towel and then put them in the microwave for about 10 to 15 seconds. The moisture from the paper towel should soften the cookies right up. So if you wonder how to soften hard cookies quickly? Microwave is the way!

Also, underbaking them by a minute or 2 will help them retain a dense, chewy bite, explains Jenny McCoy, pastry baking arts chef-instructor at the Institute for Culinary Education in New York. Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.

How do you make cookies fluffy instead of flat? ›

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.

Rest the Dough A secret baker's trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your baked cookies chewy.

How do you store cookies to stay crisp? To keep crispy cookies crisp, you need to keep them away from moisture. Always store different types of cookies separately—soft cookies can cause crispy cookies to soften due to their extra moisture. Place crispy cookies in an airtight container, but don't completely seal it.