To keep your baked chocolate chip cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or apple will migrate to your cookies, making them soft and chewy again.
A tortilla is a favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge. Not to mention, it fits into a round cookie tin pretty perfectly.
How to refresh stored cookies:
What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture and there’s nothing like a warm chocolate chip cookie!
Tessa’s Favorite Tools for This Recipe
Large 3-tablespoon size cookie scoop for that bakery-style texture
Or use a medium 1.5-tablespoon size cookie scoop and bake only for about 10-12 minutes instead
Nordic Ware Natural Aluminum Baker’s Half Sheet won our side-by-side comparison of the best baking pans
12″x16″ non-stick parchment paper for the best bake and easiest cleanup!
The Ultimate Cookie Handbook: Your Guide to Baking Perfect Cookies Every Time by Tessa Arias
Bakery Style Chocolate Chip Cookies
YIELD: 26 COOKIES
PREP TIME: 15MINUTES MINUTES
COOK TIME: 15MINUTES MINUTES
TOTAL TIME: 30MINUTES MINUTES
chocolate chip cookies recipe
Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!
Ingredients
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