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.

Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

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.

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.

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.

Corn Syrup (Light)

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

Sure, you can skip the chilling step and bake the dough right away, but doing so runs the risk of flat disks with dry edges and a brittle texture; a far cry for the plush, chewy cookies with fudge-like centers we all crave.

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.

Should I add an extra egg to my cookie mix? ›

If you prefer your cookies chewy rather than crispy, adding extra yolks will create a softer and more tender final product, and you can even save the extra whites for another dessert or dish. For best results, Serious Eats recommends adding one extra yolk per whole egg that your cookie recipe calls for.

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.

I can't wait to read through all of the great ideas posted there! What is this? To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.