We can all agree that there’s nothing better than a warm and gooey chocolate chip cookie. But is it the same the next day? Not usually. The cookies have probably turned hard, sometimes stale.
This hack is so easy that it doesn’t involve anything you probably don’t have in your kitchen. Before putting the lid back on the cookie jar, put 1/4 – 1/2 slice of bread in there to keep the cookies soft and fresh. While any type of bread will work, white bread is the best to use because its flavors don’t transfer onto the cookies.
As time passes, you’ll find that the bread becomes hard, while the cookies remain soft (change out the bread if you notice this happening quickly). The cookies end up absorbing the moisture from the bread, just like rice would soak up moisture from a wet phone. Science is a great thing.
Double Chocolate Espresso Cookies
Ingredients
Instructions
Preheat the oven to 325°F, gather your ingredients, and line several cookie sheets with parchment paper.
Stir espresso powder, vanilla, and 2 tablespoons of water together in a small bowl.
In a separate bowl, mix the the dry ingredients together (flour, cocoa powder, salt, and baking soda).
In a large bowl, whisk softened butter, light brown sugar, granulated sugar, and eggs together until fluffy. Add espresso mix, and stir well.
Gradually begin mixing in the dry blend. Add chocolate chips (dice the chips if you want to really go the extra mile). Stir until thick and smooth.
Place 1 1/2-inch balls on baking sheets about 1 1/2 inches apart.
Add toffee bits on top and place in the oven for 20 minutes.
Let the cookies cool. Cut a slice of bread into quarter pieces.
Put cookies in a container with 1/4 – 1/2 slice of bread to keep cookies fresh.