My favorite thing to bake is a batch of chocolate chip cookies! Or any cookie really! As long as I know these secret tips for making cookies that would even blow Gordon Ramsay’s mind, I know my cookies will be a hit. I’ve spent years picking up these tricks for making bomb cookies, and I’m going to pass them along to you now! Keep reading to learn my secrets to success!
It’s imperative that you do not over-bake your cookies! Cookies that aren’t burnt, yet still slightly over-cooked will be tough and crunchy after they cool instead of moist and chewy. I usually take my cookies out 1 minute before the timer goes off! They are still cooked to a safe temperature if containing raw egg, but after they cool, the cookies are softer than a goose-down feather pillow!
Coconut oil! This stuff is a powerful secret weapon. It turns almost anything into a pillow-y cloud of dreamy softness! I use the solid form, and mix it in with my softened butter till it melts a little bit.
If you have any leftover cookies you’d like to enjoy later, make sure you store them in an airtight container. I put mine in a Zip-loc baggie, and then a Tupperware container in order to help them remain as fresh as possible. No one will know you are serving him or her day-old cookies with this trick!
Another secret weapon you can use to make your cookies as moist as ever is instant pudding mix! I use the Jell-O brand. You just pour the pudding mix into the dough and thoroughly mix it in. No need to add the milk that the pudding calls for, just follow your cookie recipe to finish up. Experiment with different flavors of puddings for different outcomes!
The worst no-no for making cookies is to over mix the dough! Flour becomes tough and firm after being mixed too long, and you don’t want tough cookies! Mix your other ingredients first, then add the flour last so that you only need to mix until the flour is blended in well.
When all else fails, you can’t go wrong adding extra butter! I like to add about a tablespoon more of butter than what the recipe calls for. It won’t affect your baking time; it just makes your cookies more buttery and golden-delicious, melt-in-your-mouth happiness!
Ever get a sudden craving for homemade cookies but don’t have the time or energy to whip up a batch? Here’s my secret: when I bake cookies, I triple the recipe! Then, I portion the dough out into individual cookie sizes, store two of the batches in clean egg cartons, and freeze them for a rainy day! All you need to do is pop the cookies in the oven for 10 minutes and you’ll have cookies ready to go! No need to thaw them out ahead of time either!
Who doesn’t love a good cookie? Especially homemade cookies! Nothing beats sinking your teeth into a perfectly soft and moist, warm-from-the-oven cookie! Except maybe pairing it with a tall glass of cold milk of course! Would you like to share your tips for baking extremely awesome cookies? Thank you for reading and have a lovely day stalkers!
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