Slice 'n Bake Chocolate Chip Cookies - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

How to get round slice and bake cookies? ›

As you cut your dough log into individual cookies, give it a quarter-turn every three or four slices to ensure that the knife doesn't flatten one side repeatedly against the cutting board. And voilà, perfectly round Maple Pecan Shortbread, World Peace Cookies, and Pistachio-Crusted Icebox Cookies.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Chocolate chunks are generally made from higher-quality chocolate. They have higher cocoa butter content which means they will melt much faster in the oven. The faster melt creates flatter, gooier cookies with less crunch than regular chocolate chip cookies.

Chilling cookie dough is a golden rule to be sure, but there are exceptions. If you're going for a thin cookie that spreads out or you have a delicate dough like macron or madeleine, those are the instances where you'll want to bake your cookies at room temperature instead.

Here's what our Test Kitchen recommends when quickly chilling cookie dough in the freezer: Place the cookie dough in the freezer for one-quarter of the recommended refrigerator time. The dough can be wrapped in plastic, scooped into balls for baking on a cookie sheet, or left in the mixing bowl, covered.

Summer, though welcomed for the sun and fun, also brings humidity that makes your cookies limp -- not so fun. Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture.

Store cool cookies in an airtight container (not a cookie jar with a loose lid) at room temperature. Putting cookies, cakes or breads in the refrigerator will dry them out.

Cornstarch Is The Secret To Soft And Chewy Cookies.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

Should I use semi-sweet or milk chocolate chips for chocolate chip cookies? ›

If you're after a sweeter flavor, opt for milk or white chocolate, but if you want to break down the already sweet cookie dough, go for semisweet or dark chocolate.

Are homemade chocolate chip cookies healthier? Homemade chocolate chip cookies are generally healthier than store-bought cookies because they don't contain added chemicals and preservatives. If you are making your own cookies at home, you also have control over the quality of the ingredients you're using.

Semi-sweet chocolate, which is what the majority of recipes will call for, hovers around 50 to 60 percent cacao, meaning that while it is more complex than milk chocolate, it still errs on the sweeter side. Semisweet chocolate chips are a crowd-pleaser, especially if you are trying to cater to younger palates.

And sure, this does seem like a fun little hack to make your cookies look more uniform, or at least uniformly round. All you have to do is take the baked cookies from the oven, place a mug (or a glass) over the still warm dough, do a little swirl and voilà, perfectly round cookies.

If you're really hoping for a perfectly round cookie, you can also roll out your dough and use a drinking glass or mason jar lid as a makeshift cookie cutter. It will work the exact same as a cookie cutter!