Making soft, chewy cookies from store-bought cookie dough can be tricky. The dough is often designed to hold its shape during baking, resulting in a crispy, crunchy cookie. However, with a few simple tweaks, you can transform that same dough into a perfectly soft and chewy treat. Here are some tips and tricks for getting the texture you want.
Use room temperature or slightly chilled dough
One of the biggest factors in getting a soft cookie is using dough that hasn’t been chilled. Most refrigerated tube dough and logs need to be brought to room temperature before baking. This helps relax the dough structure and gives the cookies room to spread as they bake. Take the dough out of the fridge about 30 minutes before you want to bake. For sliced and baked cookies, use dough straight from the package without chilling again.
Beat some air into the dough
Whipping or beating air into the dough creates bubbles that expand in the oven, leading to a softer, chewier texture. After letting the dough come to room temperature, beat it with a spoon or electric mixer for 30-60 seconds. This aerates the dough a bit before baking. Overmixing can make cookies tough, so don’t go overboard.
Add an extra egg
Another way to tenderize dough is adding an extra egg. The additional liquid makes the dough softer and more pliable. For a standard recipe that calls for one egg, beat in one extra egg after the dough has reached room temperature. If the dough seems sticky, add up to 1/4 cup more flour.
Swap out some butter for oil
Replacing a bit of the butter or shortening with oil is an easy trick to create a chewier cookie texture. About 1-2 tablespoons of neutral oil like canola or vegetable oil per cup of fat will do the trick. The oil inhibits gluten development and adds tenderness. Just make sure to let the dough come to room temperature before baking.
Bake low and slow
The most important step to super soft cookies is mastering the bake time and temperature. Baking too hot and fast can cause the exterior to overcook and harden before the inside is done. For soft cookies, bake at 300°F instead of the suggested 350°F. This low and slow method allows the inside to fully bake without crisping the outside.
Watch cookies closely near the end of the recommended bake time, checking often. Take them out when the center still looks very slightly underbaked. They will continue to firm up as they cool. Err on the side of slightly underdone versus overbaked.
Let cookies fully cool on the baking sheet
Resist the urge to move cookies right from the oven to a cooling rack. Allowing them to cool completely on the hot baking sheet helps retain softness. The residual heat continues to gently bake the cookies while the pan prevents them from drying out too quickly. Wait 10-15 minutes before moving to a rack to finish cooling.
Store cookies in an airtight container
Once completely cooled, place cookies in an airtight container or sealable plastic bag. The airtight environment keeps cookies from drying out and becoming crunchy. Glass jars, plastic containers, and zip-top bags all work well for storing soft baked cookies.
Bake a test cookie
When trying to perfect a soft and chewy cookie, it helps to bake a test cookie before committing to a whole batch. That way you can test the texture and tweak things like bake time and temperature for the remaining dough. Bake one cookie on its own and allow it to fully cool before taking a sample bite to test the texture.
Add chocolate, oats, or raisins
Mix-ins like chocolate chips, rolled oats, and raisins can help inhibit gluten development, resulting in a softer dough. The mix-ins interrupt the dough structure, reducing toughness. About 1 cup of add-ins per standard dough recipe is a good amount. Just don’t overdo it or the cookies may fall apart.
Underbake slightly then let cool completely
Baking cookies just until the center is set, then allowing them to finish cooling in the turned-off oven is a pro trick for getting soft cookies every time. Bake for 2-3 minutes less than the recipe states, then turn off the oven and let the cookies sit inside for 1-2 hours as the oven cools. The gentler reduction in temperature gives you soft, underbaked but fully safe-to-eat cookies.
Use bread or cake flour
Swapping all-purpose flour for bread or cake flour results in tender cookies. Both flours have lower protein content than all-purpose flour, meaning less gluten development. Make sure to sift the flour before measuring for lighter cookies. You can use up to 1 cup bread or cake flour in place of 1 cup all-purpose flour.
Add cornstarch
A sprinkle of cornstarch can help make cookies tender too. About 1-2 tablespoons per cup of flour is ideal. Cornstarch inhibits gluten formation, acting similarly to cake flour. It also adds a bit of lightness. Just make sure to sift it together with the flour to prevent clumping.
Use browned butter
For deeper flavor and great texture, brown the butter before using in cookie dough. Browning the milk solids in the butter creates a rich, nutty taste. Melted and browned butter also promotes spread in the oven for a softer cookie compared to creamed butter. Opt for a light brown color without burning the butter.
Grease the baking sheets
Preparing baking sheets is an essential step for soft baked cookies. Grease sheets thoroughly with butter or nonstick cooking spray so cookies spread easily. Greased pans keep cookies from sticking too, making them easier to remove. Parchment paper also prevents sticking if you don’t want to grease pans.
Use cookie scoops
Scooping cookie dough with a spring-loaded cookie scoop ensures even-sized rounds. Using the same amount of dough per cookie promotes even baking. Aim for 2 tablespoon sized scoops.unifrom size and shape mean less overbaked or underbaked cookies.
| Tip | How it Creates Softness |
|---|---|
| Bring dough to room temperature | Allows dough to spread more in oven |
| Beat air into dough | Air pockets create chewier texture |
| Add extra egg | Increases moisture for softer dough |
| Swap butter for oil | Oil tenderizes dough |
| Bake at 300°F | Allows dough to bake through without hardening |
| Cool completely on sheet | Retains moisture; prevents drying out |
| Store in airtight container | Maintains moisture; prevents staling |
| Add chocolate, oats, raisins | Interrupts gluten formation |
| Underbake slightly | Creates doughy center |
| Use bread or cake flour | Less gluten development |
| Add cornstarch | Inhibits gluten formation |
Frequently Asked Questions
Why are my cookies from tube dough hard after baking?
Tube cookie dough is very stiff to maintain its shape for slicing and baking. Take the dough out of the fridge to warm up before baking, and bake at a lower temperature like 300°F. This gives the dough a chance to spread and bake through without hardening.
Can I make refrigerated cookie dough softer?
Yes, chill refrigerated dough in the fridge overnight to firm it up, then let it sit out at room temperature for at least 30 minutes before baking. The room temp rest softens the dough structure. Beat in 1 extra egg and a tbsp of oil for even more softness.
What can I add to cookie dough for soft cookies?
Ingredients like extra egg yolk, oil, brown sugar, or cornstarch will make cookie dough softer. You can also substitute bread flour or cake flour for a portion of all-purpose flour. Mix-ins like chocolate chips, oats, and raisins interrupt gluten formation too.
Why are my cookies crunchy on the outside?
Crunchy exteriors happen when cookies are overbaked. Try lowering the oven temp by 25°F and checking often toward the end of bake time. Also let cookies cool completely on the baking sheet; this retains interior moisture.
How long do soft baked cookies last?
Soft baked cookies will stay fresh for 2-3 days stored in an airtight container at room temperature. To maximize freshness, store with a piece of bread or apple slice to retain moisture. Cookies also freeze well for 3-6 months.
What size should soft cookie dough balls be?
For soft, chewy cookies, a good guideline is to scoop balls of dough that are around 2 tablespoons (about the size of a golf ball). Using similarly sized scoops promotes even baking for consistent texture.
Conclusion
Baking soft, chewy cookies from store-bought dough is easy with the right techniques. Allowing dough to come to room temperature before baking is crucial, as is baking at a lower oven temperature. Beating in extra egg or oil makes dough more tender and moist. Cooling cookies completely on the baking sheet retains moisture and prevents a hard exterior. Follow these tips and with a little practice, you’ll be able to churn out perfect soft cookies every time you bake.
