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.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Corn Syrup (Light)

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

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

Chilling the dough also improves the way your cookies taste. "In terms of flavor, you'll notice more depth of flavor from the vanilla and the sugar will taste sweeter," says Haught Brown. "In terms of texture, chilled cookie dough produces a more evenly golden-brown cookie with a crisper edge and chewier center."

After 72 hours, the dough will begin to dry out and you risk it going bad, especially if chilling pre-portioned balls of dough instead of the entire mass of dough. If you want to store longer than 72 hours, see the freezing tips below.

It is probably because fridges are a drying environment with circulated cold air, and the cookies were not wrapped correctly. Always double-wrap in plastic food wrap and aluminum foil to prevent dry cookie dough.

How to doctor up chocolate chip cookie mix? ›

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.

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!

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.