Insanely Good Cookie Dough Pretzel Bites - Half-Scratched (2024)

FAQs

How to tell if cookie dough has gone bad? ›

How to Tell if Cookie Dough Is 'Bad' Like many food products, deciphering if your cookie dough has kicked the bucket is a matter of using your senses. If it has any visible mold, smells off (pungent/sour), or has developed hard or discolored edges, you've missed your fresh-baked opportunity.

Even a short shift in the fridge will do, however, long periods of chilling time (such as 3 to 5 days) allows the cookie dough to dry out, Hill adds.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

The color of the pizza dough will be darker or may turn greyish than its usual shade. You can also notice visible spots appeared on the pizza dough, which indicates the presence of mold. The mold can be identified as green, black, or off-white, depending on the duration of the pizza dough kept in the refrigerator.

The Food Marketing Institute's FoodKeeper recommends storing commercially prepared cookie dough, either unopened or opened, in the refrigerator and use it before the date on the label. For best quality, freeze for two months.

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.

While heat kills the bacteria, eating raw cookie dough (and similar mixtures, like cake batter) poses risks of food poisoning. E. coli and Salmonella can cause food poisoning symptoms like nausea, vomiting, cramps, and diarrhea.

There are a few things you can do to salvage dry and crumbly cookie dough. First, try adding more liquid—a little bit at a time—until the dough comes together. This could be milk, water, or even additional eggs.

Light colored cookies with dark speckles typically indicates that the cookies are underbaked. You can stick the stone back in the oven for another few minutes and they should finish baking. So how do you know when to bake longer than the recipe calls for? It helps if you have a thermometer in your oven.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness.

Are cookie dough bites discontinued? ›

Although not all of these flavors are currently in production, many remain in distribution: Chocolate Chip Cookie Dough Bites. Mint Chocolate Chip Cookie Dough Bites. Dark Chocolate Chip Cookie Dough Bites.

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. In addition, the sugar in the dough gradually absorbs liquid.

The cookie baked from room temperature, being thinner, has a more uniform texture, while the one baked straight from the fridge. is thick enough to accommodate a softer interior. and crispier exterior. No contest.

Most cookie dough can be refrigerated, well-wrapped, for 3-5 days before baking. If you want to make it farther in advance, freeze the dough. You can either freeze the entire brick of dough or divide it into portions for quick baking.

However, the eggs in conjunction with the sugar, butter, and other ingredients can go bad over time, making the dough and the resulting cookies unhealthy for you. So, if you know your cookie dough is bad, then it is time to whip up a new batch.

Manufacturers of premade cookie dough products do take steps to make these raw ingredients safer, including heat-treating flour and pasteurizing eggs. However, while some manufacturers add "safe to eat raw" labels, others add disclaimers on ready-to-bake cookie packaging that discourages consuming raw dough.