Learn how to make soft cookies from scratch as well as the science behind what makes them soft, chewy, thin, or crispy. With this info, you will be able to make the perfect cookies every time!

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If you love easy cookie recipes, you'll love Strawberry Cheesecake Cookies!

I learned how to make cookies 15 years ago and I've been eating them for even longer. There was a time when I was pregnant with each of my kids when there wasn't a week that I didn't have a fresh batch of them sitting on my counter.

Let's just say I made dozens of batches and hundreds of chocolate chip, peanut butter, chocolate coconut, thumbprint, and sugar cookies. I even tried my hand at coconut macaroons (which are way easier than you'd think).

When I first started this mad dash of cookie mania some batches were flat, some chewy, some soft, some crunchy, and I never knew exactly why. I followed the recipe so who knew, right?

I thought people who knew these things and could alter cookie dough to fit their desires knew some kind of cookie magic. When I finally decided I needed to stop guessing and actually learn how to make cookies conform to my will, I realized it's not nearly as hard as it seemed.

I'll show you the fundamentals of what makes up a cookie and the ingredients that contribute to its structure and ultimate deliciousness.

How each ingredient plays a part in making cookie dough

Butter

Butter provides flavor, leavening, and liquid to cookies.

**Pro Tip: The temperature of butter is a key factor for if your cookies are either flat and crispy or full and fluffy.

If you're trying to get soft and fluffy cookies by creaming the butter, it should be around 65° F, which is cooler than most rooms. You don't want it to be too soft, partially melted, or greasy. If it is too warm, they will soften and spread out making them flat and crispy.

Sometimes this is exactly what you want. Knowing why this happens will help you make future batches exactly how you want them and diagnose any issues that come up.

Melting the butter is done specifically to make chewy cookies. Keep in mind that refrigerating the dough for 2 - 3 hours is essential in making them full rather than a pancake.

Sugar

There are two different types of sugar used in cookies.

White: White sugar is dry and contributes to crispiness and the spread.

Brown: Brown sugar is made from white sugar with 3.5% - 6.5% added molasses. This makes for a soft and moist product which in turn makes your cookies soft as well.

A combination of these two sugars is generally used when making them.

Eggs

Eggs add structure, a form of liquid, and help hold the dough together. The more eggs you add to baked goods the more cake-like they will be. Fewer eggs will result in a chewier dessert. If you're looking for chewy cookies, adding extra egg yolks will give you that texture. Here's a great resource for learning all about how to bake with eggs: The Kitchn Baking School: Day 1

Vanilla

Pure vanilla extract adds flavor to the cookies. Most store-bought vanilla is artificial, so check to make sure it says "pure" on the bottle. You can, of course, make your own pure vanilla extract for the best flavor and to save money. If you'd rather buy it, here's a good option.

Flour

This is the basis that the cookie stands on. It provides substance and a foundation. You can use all-purpose or a gluten-free variety, like almond-flour, if you'd like.

Baking powder or soda

Baking powder and baking soda are chemical leaveners that help baked goods rise.

Salt

Salt adds flavor to cookies and baked goods in general. You may not even realize the impact salt has until it's missing. It's definitely something you can't forget to add.

Extra *Special* ingredients:

There are a few things that are not commonly put in cookies but that can have a dramatic effect on their outcome.

Milk

Milk gives liquid and makes your cookies soft. Don't add too much though, or your cookies will spread too much on the sheet. Only 1 or 2 tablespoons are needed.

Cornstarch

Cornstarch is a natural thickener and will make your cookies soft and thick.

Honey

Honey is a sweetener and also contributes to crispiness. Be sure you compensate with the other sugars you may add to make sure your cookies aren't too sweet.

How to make cookies soft and fluffy

There are two important steps when trying to get this desired outcome. The first one is to slightly underbake your cookies. The second is probably the most important, and that's to chill them. Cover, and put them in the refrigerator for 2-3 hours before baking them.

How to make soft chocolate chip cookies

How to combine all these ingredients to make delicious cookies.

1. Preheat the oven to 350°
2. Cream the butter and sugar together in a stand mixer or with a hand mixer for 5 minutes or until they're fluffy.
3. Add the room temperature egg until it is all incorporated but don't overmix. Pour in the vanilla extract at this point as well.
4. Whisk the flour, baking soda, salt, and cornstarch in a bowl and then add about ½ cup at a time to the mixer while it's stirring until it's all combined. Take care not to over mix this as well since it will become tough if you do.
5. Stir in the chocolate chips and anything else in your pantry that looks good at the moment. For example: chopped nuts, toffee bits, chocolate chunks, oats, peanut butter chips, or shredded coconut.
6. Lay a silicone mat on a baking sheet. Use a two-tablespoon measuring spoon or a cookie dough scooper to evenly space out the cookies on the sheet.
7. Bake for 7 minutes for slightly underbaked cookies and 9 minutes for golden cookies.

If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.

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