The cookie trick I’ve long kept secret is about to be all yours. I’ve been known to call these cookies my “Award Winning Chocolate Chip Cookies.” They’ve never actually won an award… or been entered into a contest, for that matter… that’s just what I decided to name the recipe*. Recipe and funny name aside, though…. that’s not really the key to cookie success. This soft cookie trick can be applied to any cookie recipe you have.
In school I took many-a-food science course. In one of them, we had to experiment with baking pans and observe how different materials influenced the outcome of cookies. This was where I had my cookie epiphany: If the cookie’s primary heat source was the baking sheet, and the cookie’s outcome was dependent on how a material conducted heat, I would need to do two things to achieve what I considered the perfect cookie: 1) Use a metal that conducted heat well enough for a golden, slightly crisp cookie bottom (darker metals conduct heat more efficiently than lighter metals) and 2) Reduce the amount of cookie dough that comes into contact with the heat conductor (nerd alert). Since cookies bake outwardly, if you stack your dough as high as possible, when the center falls in, it will cook on the top but have little face time with the pan. What you get is a cookie that is just slightly crisp on the edges but soft and chewy on the inside. (And it’ll remain soft for days!)
*For the cookies below I used my version of the Nestle Toll House Chocolate Chip Cookie recipe (very few adjustments). 375 for 7-8 minutes and enjoy!!