soft cookies

[Olaelbedewi]

i used to make a perfect chocolate chip cookies (crispy from outside and chewy inside), but last time i made them they turned out very soft...the dough was soft so i refrigerated it for 1 hour but there was no difference... and i baked them on an air-insulated cookie sheets and this was the first time to use them so they were very soft and browned very fast from the bottom, when i transferred them into a cooling rack they became crisp for only 30 mins and then softened again that they crack when i hold them, so i baked the remained batch on an aluminium baking pans (as i used to do) but surprisingly there was no difference...they were backed exactly like the air-insulated cookie sheets and they were soft too. am really confused.... i make these cookies almost weekly and they were perfect... i didn't do any thing different this time except for the air-insulated cookie sheets for half of the batch and then baked the other half on an aluminium sheet. could any one tell me what's wrong, is it the recipe? or the baking sheets?

[Olaelbedewi]

thx guys... i'll be trying your ideas :)

[KSlink]

How's the humidity in your area?

[Olaelbedewi]

i live in egypt... and that day we experienced high humidity in the air... do you think this is it? and what is the solution? :(

[todao]

Whether or not it's a "solution", you might try baking them on a sheet of parchment paper and turning the oven off a minute or two before they are "done", then leave them in the oven with the oven door open about 6 - 8 inches and allow them to cool inside the oven until you can handle them comfortable with bare hands.

[greygarious]

Oh yes, a humid day makes all the difference. I like crisp cookies, so the insulated baking sheet I own was a waste of money. In humid weather, keep the cookies in a tightly-sealed container in the refrigerator, and eat them cold. If they warm up, they'll become soft again.