I love it when my kids help me in the kitchen, but boy, do they make a mess of things! I spend a lot more time cleaning up and redoing things when little hands are involved. When you are constantly lecturing not to touch the hot stove, or not to jump on the stepping stool, or spending another hour to remake the batter because they sneaked a cup of baking soda into the recipe, the fun of cooking flies out the window.
Cooking has good teaching moments for kids and for the most part, I encourage it. However, there are times when I just want to lock out the world and just be by myself. Today was one of those days. Now I feel guilty chasing my kids out the kitchen. Maybe the super soft cookies will cheer them up and they can forgive me?
I have made cookies many, many, many times. My goal when making cookies is not only make them taste good, but also make them soft and chewy. How to make cookies soft and chewy is the ultimate cookie question. After much practice, I find that there are three sure techniques to keeping cookies moist. These are basic ways to make cookies soft and chewy. You can build on these techniques by adding other ingredients such as more butter, more brown sugar, more egg yolks, etc. You just have to be careful that the additions don't alter the taste and texture of the recipe.
Three Ways to Make Soft & Chewy Cookies:
- Refrigerate the dough before baking. This will prevent the dough from melting too quickly while in the oven, resulting in thin, dried-out cookies.
- Corn starch does wonders to cookies. Adding a bit of corn starch keep the cookies soft and chewy.
- This is obvious but many fail at this. Never over bake. Always take the cookies out before they are done cooking. Remove the cookies from the oven when the edges are set and the center is still slightly under baked. Let the cookies cool on the baking tray. The residual heat will finish the cooking, keeping the cookies moist.
Soft & Chewy Peanut Butter White Chocolate Chip Cookie Recipe
Yields 10-12 large cookies
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/8 teaspoon salt (a pinch)
- 1/2 cup unsalted butter (1 stick); softened at room temperature
- 1/3 cup creamy peanut butter
- 1/2 cup light brown sugar; packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- In a large bowl, mix together the flour, cornstarch, baking soda, and salt. Set aside.
- In a stand mixer with a paddle attachment, cream together the butter, sugars, egg and vanilla extract.
- Add the dry ingredients. Mix until combined.
- Add the chocolate chips. Mix until combined.
- Use a large ice cream scoop, roll out 10-12 mounds of dough. Lay the mounds on a baking sheet, two inches apart, and cover with Saran wrap. Refrigerate for at least two hours.
- Preheat oven to 350 degrees Fahrenheit. Cook for about 10 minutes until the edges of cookies are set and the tops are still soft.
- Remove from oven and cool on tray. This will allow the cookies to finish cooking all the way through without drying up. Once cooled, serve immediately for best results.