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.