I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, except for the chocolate - I had no chocolate chips, so I used chopped milk chocolate (I know, I know...).

I have experienced this type of cookies as a light, but not soft baked good. When I have had them, they have been slightly airy, but more tough than brittle. I suppose that this is the desired texture, as they are called "chewy".

I took my first batch out of the oven, and it seems that I reached too deep with the glove and touched a cookie. It was squished. All the cookies turned out to be puffy and prone to deflating. Also, they have a cracked surface, unlike the pictures in the recipe illustrations.

Is this normal? Will they get their expected texture later? How much will I have to wait for them to get the desired texture? Or did I make a mistake?

I didn't cool the dough, although I have read often that cookie dough should be kept cold. The reason is that this recipe directed me to melt the butter, and didn't include cooling steps, so I assumed that a warm dough is normal for the recipe.

squished cookie

  • Hm. The difference between your cookies and the ones from the illustration seems to be the same as the difference between my mother-in-law's cookies (in the USA) and my cookies (not in the USA). But I always use oil + water + extra bit of flour rather than her mix of oil and margarine.
    – sq33G
    Mar 19, 2012 at 9:58
  • 3
    Mmm! Those look perfect! Don't let them cool too much before eating at least one, because they may be squishy, but they're good. Mar 22, 2012 at 23:21

2 Answers 2


The cookies will set (take on their final texture) about by 20 - 30 minutes out of the oven. Coming directly out of the oven, cookies will absolutely be soft and squishable; which is why you should wait a few minutes before moving them off the baking sheet and onto a cooling rack (you can cheat this time if your cookies are all on a sheet of parchment paper, and you move the parchment paper as a whole).


Those look absolutely perfect and it is normal for them to be very soft straight out of the oven. They will get chewy as they cool and dry out a little.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.