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? ›

The Secret to Perfectly Round Slice-and-Bake Cookies

Next time you wrap up a schlong (excuse me: log) of dough, chill it inside a cardboard roll. It'll keep the dough from getting smashed, and more importantly, it'll keep the bottom of the log from flattening out as it sits. Reduce, reuse, recycle.

Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

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.

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).

Why do I need a cookie scoop? The biggest benefit of using a cookie scoop instead of any ol' spoon (or your hands) to transfer cookie dough from the mixing bowl to the baking sheet is also the most obvious: It creates consistency—the exact same size, shape, and diameter—among each cookie.

The caramelized butter, sugar, vanilla, chocolate, and subtle notes of salt offer a balanced flavor profile. The saltiness highlights and enhances the preexisting flavors. But what makes for the perfect chocolate chip cookie? You get what you pay for, and high-quality ingredients equate to a high-quality product.

Why add milk to chocolate chip cookies? ›

Chocolate and milk both contain emulsifiers that let ingredients that usually wouldn't combine well, like cocoa butter and cocoa powder, mix together. The chemical reaction between the chocolate and the milk actually enhances both flavors. The milk also mellows out the cookie's sweetness.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

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!

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.

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.