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How do you bake cookies so that they will stay soft even after they cool?
Honestly i just pull them out early to were there kinda squwishy but still cookie like.
You want to pull them out when they are LIGHTLY brown on the edges.
will that make them stay like soft/chewy? or will they be doughy?
I was a little sketchy about this because I always cook my cookies so they are barely “golden-brown” (lol) but this time i took them out even earlier… like when they melted down into cookie-shaped doughy blobs and (the ones that survived me eating them warm out of the oven) actually stayed soft! :D yessssssss thank you guys :)
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