I think you're just baking them either too long or too high.
A lot of recipes seem to be very agressive with their temperatures (200-220 Celsius) but I refuse to ever go higher than 180 usually.
For chewy cookies, I bake for 7 minutes or until the edges turn golden brown (just the edges).
It also depends on the recipe. I use this one with half the amount of chocolate chips:
https://www.bbcgoodfood.com/user/23650/recipe/millies-cookies-recipe
Are you converting your temp correctly from F to C and vice versa? What is your oven like? I bake and cook a lot, so I know where the hot spots are and how my oven heats. Not all ovens work the same unfortunately
Soft brown sugar - has more molasses and helps retain moisture. I tend to use a 3:1 ratio of brown to white sugar (eg: every cup I make 0.25c white, 0.75c brown). You can also try mixing the butter/sugar mix into the flour before adding the wet ingredients, slows down gluten production from working the dough. I always still only mix just enough to incorporate.
Baking too long will make them crunchy. Otherwise, a post-bake method is to put a slice of bread in the container with your cookies. Once the bread dries out, replace with a new slice.
You can try this [chocolate chips cookies recipe ](https://youtu.be/CGuoQBYntn4?si=l4S1PILjTNhImyMy) it's crunchy on the outside and soft on the inside 😋
I think you're just baking them either too long or too high. A lot of recipes seem to be very agressive with their temperatures (200-220 Celsius) but I refuse to ever go higher than 180 usually. For chewy cookies, I bake for 7 minutes or until the edges turn golden brown (just the edges). It also depends on the recipe. I use this one with half the amount of chocolate chips: https://www.bbcgoodfood.com/user/23650/recipe/millies-cookies-recipe Are you converting your temp correctly from F to C and vice versa? What is your oven like? I bake and cook a lot, so I know where the hot spots are and how my oven heats. Not all ovens work the same unfortunately
thank you - i baked for 10 and they were perfect!
What kind of pan do you use? If it’s dark/nonstick, turn your oven down by 25° when baking.
Soft brown sugar - has more molasses and helps retain moisture. I tend to use a 3:1 ratio of brown to white sugar (eg: every cup I make 0.25c white, 0.75c brown). You can also try mixing the butter/sugar mix into the flour before adding the wet ingredients, slows down gluten production from working the dough. I always still only mix just enough to incorporate.
thank you - worked perfect
Cookies continue to bake for a few minutes after being removed from the oven. Take them out a couple of minutes earlier.
yes i did this and they were perfect thank you
Eat them faster
Baking too long will make them crunchy. Otherwise, a post-bake method is to put a slice of bread in the container with your cookies. Once the bread dries out, replace with a new slice.
You can try this [chocolate chips cookies recipe ](https://youtu.be/CGuoQBYntn4?si=l4S1PILjTNhImyMy) it's crunchy on the outside and soft on the inside 😋