That one secret ingredient everyone swears by for soft cookies... yeah it's not baking soda

I kept adding cornstarch to my batches for months because of those viral blogs, but my cookies turned out cakey, not chewy, until a friend who runs a small bakery downtown told me the real trick is just chilling the dough for at least an hour before baking, anyone else find that tip works way better?

2 comments

2 Comments

patricialee21d ago

Read that Alton Brown article about using melted butter instead of softened butter and it changed everything for me. Tried it with the chilled dough trick and finally got that soft center with slightly crispy edges. Still keep cornstarch around for thickening sauces though.

abbyg1421d ago

Honestly that chilled dough trick is a game changer. I always scoop my dough onto a plate and fridge it for at least 30 minutes before baking, makes them way thicker and chewier. And yeah melted butter gives that soft center every time, just gotta make sure the dough is cold enough so it doesnt spread everywhere.