So how do you make a terrifically moist cookie? First, use a little less dough than the recipe calls for. Chill your dough before cutting or rolling, and handle it as little as possible.
When a recipe calls for softened butter, please don’t pop it in the microwave for a quick melt! This will change the structure of your butter, breaking it down and making your cookies a little less wonderful. If you want to soften it quickly, grate it over a bowl and let it sit until ready.
Did you know that softer butter actually results in flatter cookies and that butter not quite as soft will help your cookies retain their shape better. Makes sense but I hadn’t thought of it until it just hit me one day.
Another tip that was an eye opener, white sugar will make your cookies crispier while brown sugar contains more moisture and will result in a softer chewy cookie.
When you are baking, set the time for about three minutes less than the recipe calls for, then take them out of the oven when the timer rings.
Now, for two SECRET tips for making your cookies extra moist…
When you are putting your ingredients together, add one tablespoon of jelly to your dough. Mix, chill, bake and enjoy!
Or try this, especially chocolate chip cookies. Add a packet of vanilla instant cook and serve jello mix which will be just enough to make your delicious cookies soft, moist, and chewy every time.
A final tip that has nothing to do with moist cookies is an important one. Adding parchment paper to your cookie sheets will result in more even baking of your cookies as well as keep the bottoms from browning too fast.