But most importantly, I made them one week ago, stored them in an airtight container on the counter, and today they are still completely soft. Apparently the secret is replacing baking powder with cornstarch. Now I want to try and apply this cornstarch trick to other things, like sugar cookies.
(These oatmeal cookies from Smitten Kitchen also stay soft a really long time, but I've never gotten it to work with chocolate chip cookies before.)
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