Cookie 101

Serves 1
facebook.com

Directions

  1. 1Decide on butter temperature based on desired cookie texture (cold butter for thick, soft/melted butter for thin).
  2. 2Decide on butter temperature based on desired cookie texture (cold butter for thick, soft/melted butter for thin).
  3. 3Decide on butter temperature based on desired cookie texture (cold butter for thick, soft/melted butter for thin).
  4. 4Decide whether to use frozen or room temperature dough balls based on desired cookie thickness.
  5. 5Decide whether to use frozen or room temperature dough balls based on desired cookie thickness.
  6. 6Decide whether to use frozen or room temperature dough balls based on desired cookie thickness.
  7. 7For thinner cookies, bake dough right away, but chilling for 2-3 hours improves flavor.
  8. 8For thinner cookies, bake dough right away, but chilling for 2-3 hours improves flavor.
  9. 9For thinner cookies, bake dough right away, but chilling for 2-3 hours improves flavor.
  10. 10For thick cookies, chill the dough first, then freeze before baking to achieve height and structure.
  11. 11For thick cookies, chill the dough first, then freeze before baking to achieve height and structure.
  12. 12For thick cookies, chill the dough first, then freeze before baking to achieve height and structure.
  13. 13Bake cookies at 165-175 degrees Celsius (fan oven) until edges are golden brown and the center is slightly soft.
  14. 14Bake cookies at 165-175 degrees Celsius (fan oven) until edges are golden brown and the center is slightly soft.
  15. 15Bake cookies at 165-175 degrees Celsius (fan oven) until edges are golden brown and the center is slightly soft.
  16. 16Do not overmix once flour is added; mix just until combined to avoid tough cookies.
  17. 17Do not overmix once flour is added; mix just until combined to avoid tough cookies.
  18. 18Do not overmix once flour is added; mix just until combined to avoid tough cookies.
  19. 19Gently bang the tray while cookies are still hot to create crinkly tops.
  20. 20Gently bang the tray while cookies are still hot to create crinkly tops.
  21. 21Gently bang the tray while cookies are still hot to create crinkly tops.
  22. 22Immediately reshape uneven cookies using a large round cookie cutter while they are still soft.
  23. 23Immediately reshape uneven cookies using a large round cookie cutter while they are still soft.
  24. 24Immediately reshape uneven cookies using a large round cookie cutter while they are still soft.
  25. 25Add extra chocolate chips/chunks on top immediately after baking while the cookies are still hot for a melted, glossy finish.
  26. 26Add extra chocolate chips/chunks on top immediately after baking while the cookies are still hot for a melted, glossy finish.
  27. 27Add extra chocolate chips/chunks on top immediately after baking while the cookies are still hot for a melted, glossy finish.

Ingredients

  • butter cubes
  • butter cubes
  • butter cubes
  • flour
  • flour
  • flour
  • chocolate chips/chunks
  • chocolate chips/chunks
  • chocolate chips/chunks

Equipment

oventraylarge round cookie cutter

Tips

  • Butter temperature matters for cookie texture (cold for thick, soft/melted for thinner).
  • Frozen cookie dough balls result in thick, puffy cookies; room temperature dough balls result in thinner cookies.
  • Chilling dough develops flavor, and freezing controls spread for thick cookies.
  • Avoid overbaking; bake at 165-175 development.
  • For a bakery look, bang the tray while cookies are hot for crinkly tops and reshape with a cookie cutter.
  • Add extra chocolate chips/chunks on top immediately after baking for a melted, glossy finish.