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.

Use flavored water, add some flavor extract, stir in some sprinkles or baking chips, or broken up candy canes, roll in sugar before flattening and baking.

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.

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).

Lay each piece on a large piece of parchment paper and roll them into a log-like shape. Wrap the dough in parchment paper. Step 6 – Chill! Step 7 – When ready to bake, unwrap the dough logs, and use a knife to slice them width-wise to form the cookies.

Have a round glass or coffee mug ready. As soon as the pan of cookies comes out of the oven, invert the glass or mug over one of the cookies. Move the glass or mug in a circular motion on the pan around the hot cookie for a few seconds. This will reshape the edges of the cookie into a perfect circle.

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.

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.

What is the secret to keeping cookies soft? ›

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

What do manufacturers put in cookies to make them soft forever? Brown sugar is a humectant that keeps baked goods soft. Manufactured baked goods have piles of pectins and lignans and other water-holding chemicals added to keep them from drying out.

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.

Is it better to leave cookie dough in the fridge overnight or keep it out before using it? Cookie dough typically contains eggs. Any recipe containing uncooked eggs needs to be refrigerated if it is not going to be cooked within the hour.

Some like crispy chocolate chip cookies, others prefer chewy, while others want both. Based on what these results demonstrated for this chocolate chip cookie recipe, for crispier cookies, aim for a 16-hour rest period or longer, and a shorter rest period for chewier cookies.

To make simple round cookies, just use an overturned drinking glass — dip the rim in flour before pushing it into the rolled out dough. You can use the tip of a small, sharp knife (like a paring knife) to cut the dough into any shape you like. Use a stencil or cardboard cutout to help, if you like.

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!

Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking. As a result, your cookies will stay in their original shape instead of spreading out into nice circles.