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Espresso Chocolate Chip Cookies  2

How Do I Make My Cookies Softer?

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Are your cookies hard and slightly burnt on the bottom? Worse yet, they don’t seem to taste much better, even after dunking them into a glass of milk. It’s almost as if they can’t soak up any of the milk. Are you asking yourself, what did I do wrong? Don’t worry, I have the answer.Make sure to check out all of my tips and tricks to help you in the kitchen here.

I want big, soft, gourmet style cookies, but mine always turn out too hard. How do I make my cookies softer?

Use more brown sugar. That’s it. Brown sugar will make your cookie a little more crumbly after it bakes. For example, take my recipe for chocolate chip cookies here. It calls for only ½ cup of granulated white sugar, compared to, 2 cups of brown sugar. That is a full 4 to 1 ratio of brown sugar to white. The result is a softer, more granular cookie. It breaks apart easily and readily soaks up milk upon dunking it. Just be careful, it might just fall in! Now that is what I call a soft cookie!

Try experimenting with some of your existing cookie recipes. If your recipe calls for 3/4 cup of sugar, try 1/4 cup brown sugar to 1/2 cup white. If your recipe calls for 1 cup, try half white sugar and half brown sugar. You can have a lot of fun trying out different combinations. Put your own spin on your favorite recipes. Most importantly, don’t be afraid to fail. I went through at least a half dozen different recipes before I found the one that I liked best. If all else fails, throw your failed cookies in some ice cream and call it a day.

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