Today we are sharing our not-so-secret tips for soft cookies. Many people love them because they are crisp on the outside and soft inside, rather than hard like regular cookies. They are perfect for anyone who loves a soft bite.
White Sugar vs Brown Sugar
Most cookies use a mix of two sugars, brown and white, except butter cookies, which use only white sugar. Using more brown sugar than white is better, because brown sugar gives the cookie a richer flavour and a chewier texture. Too much of it can make the colour a little dark, though, so adding some white sugar keeps things balanced.
How much you use is up to you, but it must be balanced against the amount of fat (butter). The usual fat-to-sugar ratio is 1:2, or less.
Melted Butter vs Softened Butter: Which Is Better?
Neither is truly better; it simply depends on what you like. With melted butter, the butter soaks into every particle of flour and the cookies turn out juicier (opinions vary). But with melted butter, don't bake the dough straight away, or the results may not be as good as they should be. That brings us to the next tip...
Chill the Dough Before Baking Soft Cookies
Absolutely true! Skipping it isn't wrong, and everyone has their own method, but resting the dough for at least 1 hour in the regular fridge makes a noticeable difference.
1. The Cookies Don't Spread Too Much
Chilling firms up the butter in the dough, so when it hits the heat the cookie spreads, but not too much. If the dough isn't firm enough before baking, it will spread a lot in the oven, leaving the cookies thin and fragile. That said, plenty of people like their soft cookies thin.
2. A Fuller Flavour
A fuller flavour means a more rounded, mellow taste. Resting lets the flour absorb the butter better, so the flavour becomes rounder and smoother. In short, it gets better. Just don't chill it for too long. Many websites say the dough keeps for a month, but over time it affects the texture and the flavour may become too sweet. Up to 2 weeks is about right.
Tip: you can scoop the dough into portions of the weight you want and keep them in the freezer.
A little more about butter: whether melted or softened, we recommend good-quality butter with at least 82% fat. Well-known brands include Elle & Vire, Lurpak, Isigny Sainte-Mère and Anchor. High-fat, good-quality butter gives soft cookies a lovely aroma and a buttery, moist crumb, because more fat means less moisture and a purer butter flavour. To see the difference, bake two batches side by side, one with 82% fat butter and one with an ordinary supermarket butter such as Orchid or Allowrie, and you will notice it.
Baking
This step really comes down to experience and getting to know your own oven. Some homes use convection (hot air) ovens, some use conduction ovens, and some use gas ovens. There are many kinds of ovens.
How Do You Know When Soft Cookies Are Done?
At first you may need to turn on the oven light and check your cookies often to find the colour you like. Some prefer them darker, some lighter, but don't take them out so pale that they can't hold their shape. Here is what to look for: after about 10 minutes, the edges turn light brown. Wait a little longer, less than 3 minutes, and the tops should begin to set, no longer looking wet like raw dough. At this point you can open the oven and gently touch them (for beginners). The surface should not feel wet or sink straight away when pressed. When you feel some resistance, they are cooked enough to come out of the oven. Let them finish cooking outside the oven, since the baking tray still holds residual heat.
Let the Cookies Cool Before Moving Them to a Rack
We recommend leaving them for 10–20 minutes before transferring them to a wire rack. The centres are not fully set yet, and their softness can make them break apart when you lift them. Once cool, pack them in an airtight box, or in a plastic bag sealed again to keep the air out.
How Long Do Soft Cookies Keep?
"Soft cookies taste best on the day they are baked" is absolutely true. Cookie dough can be scooped into balls, packed in plastic boxes and frozen for up to 2 weeks. Freshly baked cookies are best kept for no more than 5 days; after that they start to harden. If you want them warm, microwave them on low for about 15 seconds.
