All y'all talking about fancy tricks and modern hacks, but my grandma's recipe stayed chewy for a week at least. She swore by using shortening instead of butter. Not as trendy, I know, but those cookies stayed soft until you couldn't resist them anymore!

Hey there! I'm new to baking but this recipe I tried? Unreal! It said to bang the baking sheet on the counter a couple of times right after you pull it from the oven. It deflates them a bit and somehow keeps them super chewy. Magic or what, I don't know, but it works!

I've been where you are, and what turned the tide for me was two things: First, melt your butter before mixing it with the sugar. It gives you that dense, fudgy texture. Second, take them out when they're just barely golden and let them cool on the baking sheet. They keep cooking a little from the residual heat without drying out.

I just eat them straight out of the bowl, no baking needed! Who cares about chewy when you can have raw and risky! lol

I know this might sound out there, but try almond flour. It's not just for gluten-free folks - it adds moisture and makes my cookies chewy AF. And don't skip resting your dough in the fridge! It's mandatory for texture and flavor development.

Chewy cookies are all about the sugar ratio. More brown sugar than white sugar in your recipe will give you that soft, lush chewiness. Also, don't overmix the dough. When you cream the butter and sugars, just go until they're combined. Overmixing = tough cookies.

Chewy cookies, eh? Good luck. They all say their recipes will stay chewy but gimme a break, they always go stiff as a board eventually. Maybe try one of those cookie jars with the tight-sealing lid?

So, the secret is cornstarch. I swear, ever since I added just a half teaspoon of cornstarch to my dough, my cookies have stayed chewy for days! Plus, underbake them by like 2 minutes. They'll look undone but settle into perfection as they cool. 🍪