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.

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.

You might add dark chocolate chips to your chocolate chip cookie mix or even white chocolate chips. You might also consider adding in walnuts or pecans. Bring your ingredients to room temperature. Many chocolate chip cookie mixes call for room-temperature butter because it is simpler to combine.

Step 1: Roll out the cookie dough. Step 2: Cut out squares. Step 3: Bake according to directions on your cookie package (mine was 11 minutes at 350 degrees)and let cool. Step 4: Add white icing to the top of the cookie.

Don't Overbake!

This isn't a revolutionary tip and is probably quite obvious, but if you leave your cookies in the oven for even a few minutes longer than necessary, the mix will dry too quickly and lead to more rigid, dry cookies.

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.

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. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

For best results, Serious Eats recommends adding one extra yolk per whole egg the recipe calls for. Balance here is important, because too much egg yolk will incorporate too much moisture, rendering your batch spongy and cakelike rather than the texture of a traditional cookie.

How to use store bought cookie dough for cut out cookies? ›

Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 11 minutes or until edges are light golden brown.

Chilling is a step called for in many cookie recipes, and it isn't a place to cut corners. “When chilled cookies bake, the butter stays in a solid form longer, slowing the spread,” says Dawn.

Consistency is Key. A major element in consistently well-baked cookies is, well, consistency. If all the cookies are about the same size and shape, they are more likely to bake evenly. This way, with the same baking time, you don't get some cookies that are overbaked while others are still too doughy.

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!

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.