Now that your cookies are properly stored, eat as many as you can or try one of these tricks to help you use your leftover cookies.
- 1 – Freeze the Cookie Dough.
- 2 – Make a Pie Crust.
- 3 – Make Ice Cream Toppings.
- 4 – Chocolate Bark With Cookie Pieces.
- 5 – Make Cookie Brownies.
- 6 – Make Cookie Butter.
1 cookie: 117 calories, 7g fat (2g saturated fat), 14mg cholesterol, 48mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein.
What is the glass bottom method?
Well, these aren’t ordinary chocolate cookies, these cookies are baking and “decorated” using the glass bottom method. It’s a way of producing a moist centered cookie, with a sugar crunch on top. In order to get the sugar to stick to the bottom of my measuring cup (or glass) use a little dab of butter so it will stick.
Optional: For flat cookies: Use the bottom of a glass to flatten each ball of dough. If you do not flatten them they will be slightly puffy with a thicker center. Bake for 7-10 minutes, until the edges are set and the center is just slightly underdone (for soft cookies).
And there are no baking police: If your recipe tells you to flatten your cookies before baking, you just go ahead and do that however you want. So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly.
Baked the cookies without refrigerating the dough
It was also much harder to shape them into balls before baking. When you refrigerate your cookie dough, it goes a lot firmer, enabling you to mould the cookie dough into a ball in your hands.
Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.
Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. The longer they sit, the more stale they become.
Overworking the dough.
The more you mix and work the dough after adding the flour, the more gluten is formed, which can result in cookies that are tough and hard.
In general, cookies will last for about 3 days at room temperature—if you store them correctly! They’ll last for up to 6 months in the freezer.
So one way to get the best of both: Use half butter and half shortening. By the way “butter” here is butter. Real butter, not margarine.
Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
A secret baker’s trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your cookies chewy. The longer you allow your dough to rest in the fridge, the chewier your cookies will be.
Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie. I do it all the time. If you put less, you will get a more crumbly cookie.
Baking soda is strong. In fact, it is about 3-4x stronger than baking powder. More baking soda in a recipe doesn’t necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe.
It is possible to make cookies without baking soda or baking powder, but the resulting cookie will be dense. This is because carbon dioxide is not being produced by a chemical reaction that typically occurs when baking soda or powder is present in the cookie batter.
With that being said, if you are not averse to a substance that contains baking soda and additional chemical agents, baking powder can be used as a substitute for baking soda in cookies. While baking soda will create a coarse, chewy cookie texture, baking powder will produce a light, fine cookie texture.
Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.
Essentially, cream of tartar is used in cookies to help stabilize your whipped up egg whites. This is because cream of tartar will keep your sugar from crystallizing and it can make a good leavening agent as well.