Baking the chewiest, most delicious cookies is a form of art that needs to be mastered. They should be crunchy on the outside but soft and moist on the inside.
Now that I bake cookies at least 3 times a week, I feel like there is a little bit of knowledge and some tips I have to pass for the most amazing cookies ever.
That being said, today we’re talking about all things cookie-related. From baking tips to baking questions, your prayers have been answered.
Why Do Cookies Spread Too Much After Baking
In my beginning days as a young chef, I was always very impatient with my cookies, wondering why they always turned out so mediocre, flat, and not as satisfying as the ones I saw on TV. That’s when I realized that patience is key to a job well done, especially for baking.
There are few reasons why your cookies could spread too much before and after baking. Even the littlest things like too much air or too much flour can contribute to your cookies being a hot mess. Don’t worry, I got you on this one.
Things You Do That Can Easily Make Your Cookies Flat
- You’ve put way too much grease on your baking sheet- Come on, admit it, you panicked that your cookies will stick to the baking sheet if you don’t put a ton of grease on it.
This is a common mistake that everybody makes at least once in their life. Next time, try less grease and more confidence.
- Butter Isn’t soft enough- Soften your butter before making your cookie batter, that is a must every time!
If you take the butter directly from the refrigerator and incorporate it into your batter, chances are your dough won’t be as light and fluffy.
- Chill your dough before making your dough balls- If your dough is especially greasy, you need to chill it in the fridge before baking. This way the grease will solidify and stop the spreading process during baking.
- Flour to butter ratio- This is a very important step you have to take note of and it usually applies to every baked good, not just cookies. Here’s a tip, always weigh your flour when baking anything with fat in it.
How Long Are Cookies Good For After Baking
Generally, fresh cookies can last you for up to a week if you store them properly. The storing process is really easy, just find an air-tight container, line it with baking paper, put your cookies one by one, and leave it at a room-temperature place.
Another way is to freeze your fresh batch of cookies. What I like to do when freezing anything is either to take freezer bags and put a couple of cookies in each bag or take an air-tight container lined with baking paper and just carefully put the cookies in there. This way, your cookies can last you for six months.
Things To Know Before Storing Your Cookies
- Never store your cookies while they’re still warm- They will become soggy especially if you put a lid over them. After baking, leave your cookies to chill for however long it takes them to chill completely.
- Don’t stack frosted cookies on top of each other- Frosted cookies are a little bit more delicate than chocolate chip ones but you can still work around it. Carefully put your frosted cookies in an air-tight container in a single layer.
- Cookies are better when stored in a dark place- I know many people like to put their cookies in the fridge, but I am not one of those people. Cookies can very easily absorb different smells and therefore you’ll be left with foul-smelling cookies. Instead, store them in a tight container and put them in your dark pantry
- Twice-baked cookies have an even longer shelf life- Twice-baked cookies have an even longer shelf life than regular cookies. The storing process is the same as any other cookie, but it can last you for so long.
Why Is Baking Cookies A Chemical Change
If you like cooking, you can consider yourself a chemist. All the assembling, measuring, and preparing the ingredients for mixing could result in a number of physical changes. Melting the solids into liquids is giving off gases, preparing solutions of solids, and color changes are just some of the changes.
The baking part is also a huge change where heat is applied to your ingredient mix.
The ingredients go under a chemical change as a result of the heating to produce a substance that has some attributes of the original ingredients. This new substance is a cookie, and its qualities are superior to any of the ingredients on its own.
So yeah, in a nutshell, baking cookies or anything else results in a chemical change. All the heating, melting, changing taste, etc… is a science.
Why Do Cookies Crack On Top When Baking
Cookies tend to crack on top when the flour to butter ratio is not proportional. But, the most important thing you need to always look out for is to preheat your oven to the right temperature before baking your cookies.
Baking your cookies while the oven is still in the heating process can flatten, undercook, and crack your cookies. I always said that there is no way that I’m ever gonna make cookies that are not broken at the top, but here we are now.
Why Do You Use A Cookie Sheet When Baking Cookies
The reason is simple, we use a cookie sheet so our cookies don’t stick to the baking tray/pan. Using a cookie baking sheet will remove any un proportional discoloration to your cookies and give them a nice, properly golden brown color.
Using silicone baking mats is a little bit different for making cookies. Silicone tends to be a little slippery and can make your cookies spread faster, which can only result in a very thin and flat cookie.
Try avoiding slippery surfaces(like wax paper or a silicone mat) when baking your cookies and try something a bit sturdier and rougher.
How To Use A Cookie Sheet
For those who don’t know and are new to the baking world, here’s a simple explanation for how to use a cookie baking sheet. Measure your baking tray and cut the cookie sheet accordingly.
Take a stick of butter(or oil) and grease up the tray just a little bit. This way your baking sheet will stick to the tray and make it easier to put the dough balls.
When putting your cookie dough to bake, make sure your balls have space in between them so they can spread out and not stick to each other.
Should A Cookie Sheet Be Sprayed With Pam Cooking Spray
Yes. Pam cooking spray is a great option for greasing up your cookie sheets before baking. Like I said before, DO NOT go overboard with the grease on your cookies because they can get flat.
But of course, every baked good asks for a small amount of oil so as to not stick. I find that Pam cooking spray works excellent and is an easy way to go. You literally just spray the top of the cookie sheet without making your hands greasy or involving any other kitchen gadgets.
How To Make Cookies Crispy After Baking
No matter what type of cookies you’re making, you want them to be at least a little bit crunchy on the outside. I mean, that’s what cookies are all about, chewy on the inside and crunchy on the outside.
To make your cookies crispy and crunchy, you need to leave them to chill on a baking rack at least for a few minutes. This way you allow your cookies to stop ‘’baking’’ once they’re outside of the oven. You will see that the top of the cookies will become crunchier and crunchier for every minute they’re cooling.
Once they’re completely chilled, the job is done. You should have a nice, crispy cookie with a chewy exterior. Make sure you chill your cookies at room temperature and not the fridge.
Why Are Drop And Refrigerator Cookies Not Suitable For A Microwave
Drop cookies( usually oatmeal and chocolate chips) are not suitable for microwaving. Doesn’t matter if they’re already baked and refrigerated and you just want to heat them up or bake the dough.
Cookies do not belong to the microwave in any chance. I know it’s a fast way to heat up most foods but this is one of those times that you shouldn’t risk it. The possibility of getting cookies that have become moist, soft, and greasy is huge.
I suggest heating them up in the oven so they can heat up evenly. The process is slower than the microwave one but hey, this way you’ll know that your cookies will turn up just the way you like them.
Baking Cookies In The Microwave
Surely there are lots of videos and posts about making it easy to bake cookies in a microwave but I’m here to tell you that it does not work as well as your oven-baked cookies.
Microwaves don’t have the kind of heat that is required for your cookies to turn out crispy and delicious. Instead, the final result will be a sloppy, moist version of a cookie that will most probably be very undercooked and not safe to eat. So, stick to your trusty oven for this one.
When Should You Cover Cookies After Baking
When sorting your cookies, first you need to let them cool off. This is an important part before storing because if you put them in a container you will most likely suffocate them from all the steam that’s coming out of them.
This goes out not just for cookies, but for everything else. Bread and other pastries are also to be cooled before storing them in a bag or a container. So, make sure you always follow this step no matter what.
What Does It Mean When Cookies Are Small During Baking
This is one of the most common questions asked about cookies. Why are my cookies flat? Why didn’t my cookies spread out as they should?
Well, the answer is simple. You added way too much flour in your recipe.
Why Adding Too Much Flour In Your Recipe Can Make Flat Cookies
One of the most common reasons cookies don’t spread out in the oven is that you added too much flour. Cookies need to have the perfect ratio of butter to flour so they can spread just the right amount during baking time.
Try not to use cup measurements when making cookies, that way you can easily over-measure. Instead, use a spoon to measure your flour or even better, use a scale to be even more precise.
Your trusty cups can become an enemy to your baked goods because they’re not always accurate.
What Flour Has The Lowest Carbs For Baking Cookies
For low-carb baking, there are a few types of flours that you need to try and are actually much healthier than regular flour. There are just the best of the best for making cookies.
Almond flour is probably one of the most popular low-carb flour in the world. The flour is made from almonds that are finely ground and blanched to remove their skins. The flour is rich in vitamins, minerals, and nutritional value.
This flour is also quite popular, especially these past few years. Coconut flour is low in carbs but very high in fiber and protein. Many diets recommend using coconut flour as a protein substitute in your meals.
The only thing you need to worry about coconut flour when baking your cookies is adding more moisture to the batter. Like I said before, cookies tend to spread because there is too much flour in the batter. Make sure to add less coconut flour or more moisture to your batter so your cookies don’t become flat.
Almond meal is made a bit different from almond flour. There is no need of blanching the almonds to remove the skins when making an almond meal. In fact, the skins on the almonds are kept on. The almond meal is a bit sturdier than the flour but that is okay
Almond meal is also known as ground almonds. If you have almonds at home, you can do this yourself. Just grind some almonds using a blender and there you have it, a nice and easy almond meal that’s ready to be used.
Why Should You Sift The Flour When Baking Cookies
Putting your flour through a sifter will get rid of any lumps in the flour, which means you can get a finer flour and exact measurement. A flour that has been sifted is lighter than regular flour and is easier to mix into other ingredients when making dough.
In cookie recipes, the flour is usually sifted with the cocoa powder before adding it to the batter. Again, there is no big reason why you should do this but to simply get rid of the clumps in the powder and flour. This way, you’ll be working with finer, smoother substances that are easier to mix into your batter.
Is It Better To Use Foil When Baking Cookies
I’ll make this one easy as well. No, you should never use aluminum foil when baking cookies. In the baking world, we consider it a crime when someone baked dough on a foil.
Aluminum foil conducts more heat than baking paper since it’s made from aluminum (a metal). While aluminum foil is great for heating up food and covering leftovers, baking cookies on it is a big no-no. The results are disastrous, I should know, it happened once before.
Your cookies end up baking unevenly, with the bottoms of your cookies burning up(because of the direct contact with the metal). The top of the cookies will probably be alright as they’re only exposed to the hot air from the oven, but you will end up with flat ones.
That’s why cookies baked on foil-lined sheets have a darker, almost burned color on the bottom and a lighter color on the top. Before making any rash decisions, I suggest checking if you have parchment paper sheets at home.
When To Add Sprinkles When Baking Cookies
This is completely your choice to make, but let me give you some advice. Sprinkles are much easier to incorporate to the cookie dough before baking. And don’t worry, they won’t burn because of the dough’s moisture.
Another option is to stick the sprinkles on top of the already baked cookies, but this will be a harder choice. Sprinkles need a glue-like substance to keep them in place so they won’t budge when you’re eating them. So, if you’re planning on decorating your cookies after baking, I suggest you put a tiny bit of frosting on the bottom so they can stick to it.
When Baking Cookies Is It Okay To Reuse The Wax Paper
Reusing wax paper when baking cookies is totally okay and environmentally good. You can reuse parchment paper several times for your cookies. This still depends on the cooking time and temperature that you’re baking on, but otherwise, there is no problem whatsoever.
You can change the paper when it gets really oily, dark, or burned as it may get destroyed in the oven. This method can save you some money and waste in your home.
Wax paper is usually non-biodegradable, therefore making it a risk for our environment. So, please do use your wax paper several times for several batches of cookies or other baked goods.
How To Bake Cookies Using Baking Mats
A silicone baking mat is made out of quality, food-grade silicone, and fiberglass, and it is most often for baking different types of cookies.
They are also great for baking sticky doughs because of their non-sticking abilities. Silicone baking mats are sold in various shapes and sizes.
Baking cookies with this little silicone helper is very easy and there isn’t much science to it. Simply, just use it like your baking paper.
Line the baking tray with the silicone mat, place your cookie dough balls on top(make sure you give them a proper space in-between), and put them in the oven.
Since silicone baking mats are already pretty slippery, there is no need for you to put cooking spray or any kind of grease on the mat. Your cookies will be a little more spread out but that is completely fine and acceptable.
What Are Silicone Baking Mats Used For
You can use a silicone baking mat in more than one way. Here’s a suggestion of what you can use a silicone baking mat for.
- It can replace parchment paper, aluminum foil, or wax paper
- It keeps your baking trays clean for the next use.
- The smooth surface of the mat can help you with rolling out your cookie dough.
- Helps your dough to rise evenly when baking.
- Making the famous macaron cookies is 10 times easier when you have a silicone mat.
How To Store Your Cookies After Baking
Storing your cookies after baking is simple and it doesn’t take much time. Here is a step-by-step method on how to keep your cookies safe for consummation for many days to come.
- After taking them out of the oven, let the cookies cool completely on a baking rack.
- Take an airtight container or a simple plastic/metal box, and line it with wax paper.
- Carefully put your cooled cookies on top of the wax paper and try to not overcrowd.
- If you don’t have enough space, and you feel that your cookies are crowded, take another line of wax paper and put it on top of the cookies, this way you’ll have more space for more cookies.
- Store your cookies in a dark pantry for about a week.
How To Freeze Your Cookies
Freezing is an easy way to save your leftover cookies. You’ll need either a container lined with wax paper, or freezer bags. I find that putting your cookies in an air-tight container is much better because it protects them from deep freezing and foul smells.
You can also freeze your cookies in a piece of aluminum foil. Grab a couple of cookies, put them on top of each other, and just wrap the aluminum foil around them, leaving no empty space.
When Baking Cookies Should The Oven Be Set On A Higher Temperature
350° is the best temperature for baking a cookie, it’s the golden medium. The cookies will bake evenly. The outside will be soft and chewy, and the inside will be crisp and crunchy.
Baking at a lower temperature also makes an evenly baked cookie, but the slower process will result in a softer cookie, inside and out.
Higher temperatures will do the opposite of the lower ones. It will make your cookies cook faster and almost dry them out or even burn them.
So, I would suggest just following the instructions of your recipe. If the recipe says that the ideal temperature for baking the cookies is 350 degrees, you should listen. Indeed, your cookies will be done faster at a higher temperature, but at what cost?
How Many Cookies Will 250 Grams Of Almond Flour Provide
250 grams of almond flour will probably make you about 28 cookies. Take 250 grams of almond flour, 1 egg,150 grams of room temperature butter, 160 grams of brown sugar, 50 grams of white sugar, a teaspoon of vanilla extract, ½ a teaspoon baking soda, and ½ teaspoon salt.
Preheat your oven to 350 degrees Celsius, line a baking tray with wax paper, and set it aside. Cream your butter with the sugars in a large mixing bowl and add the egg and vanilla.
Then, add the dry ingredients such as the baking soda, almond flour, and salt and mix them all together. Then it’s time to add 50 grams of chocolate chips and again, mix it all together.
Prepare your dough balls and put them to bake for 10 minutes in a preheated oven. Take your cookies out and put them on a cooling rack before serving them.
What Is Better Freezing Cookie Dough Or Baked Cookies
Nothing beats a fresh batch of cookies so I would suggest freezing your cookie dough and not your freshly baked cookies. Put your dough in a plastic bag, secure it well, and label the bag so you know what you just stored.
Of course, if you have a leftover batch of cookies, you can freeze them with no problem. The thing is that frozen stuff tends to lose its freshness over time, and let’s admit it, there is nothing better than the smell of a fresh-baked cookie.
What Baking Method Is Used For Cookies
The creaming method for cookies is the most popular mixing method. especially if you’re making drop cookies(chocolate chip cookies, raisin cookies, oatmeal cookies). This is the process of creaming room temperature butter and sugar together, which helps lighten your cookies.
The creaming method takes about 5 minutes to mix with an electric mixer at a medium speed. To succeed at the creaming method, the most important thing you need to do is take your butter out of the fridge about an hour before you start this process. Otherwise, your cookies will be flat. This being said, please do not microwave your butter, it won’t help.
Take your room temperature butter and combine it with the sugar. First, mix it up by hand to just incorporate the ingredients together. Then, take your electric mixer and start the creaming process. After the butter-sugar mix comes the eggs and whatever extract you’re using.
Now you have a nice, creamy base to put your dry ingredients into. This creaming process has never failed me and it is always foolproof. A thing that might help you as a beginner is to add a touch of cream of tartar in your mix.
Baking cookies can be very easy and simple if you follow the steps above. That will change your baking game forever. The first(and probably most important) tip I always mention to everyone is to always prepare room temperature butter and eggs.
Another thing you might want to take note of is to sift your flour so there aren’t any clumps or lumps. Last but not least, the tip I never fail to forget is to have confidence and focus when baking anything, not just cookies. There is no need to panic when baking, just follow your recipes and tips very closely.