Preheat oven to 350 degrees F; Break along pre-scored lines. Place 12 cookies 2 inches apart on ungreased baking sheet(s); Bake 11-12 minutes or until golden brown. High Altitude: Bake at 350 degrees F 12-13 minutes.
On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
The short answer is, you can expect to bake cookies at 350 degrees F for between 8 to 12 minutes.
For those ooey, gooey chocolate chip cookies, 375 degrees Fahrenheit is your sweet spot. It’s the perfect temperature to ensure super crispy exterior edges, while leaving the center slightly underdone and, thus, doughy and fudgey.
Here’s how you can improve premade cookie dough or dough from a mix.
- Add spice to your dough.
- Punch up the flavor of your cookies by adding extracts.
- Before baking, roll the dough in a garnish of your choice.
- Stir nuts right into the dough for an added crunch.
- Add in your favorite savory snacks, like chips or pretzels.
Preheat oven to 350 degrees F. Place frozen cookies 2 inches apart on ungreased baking sheet. Bake 12-13 minutes, or until golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks and cool completely.
Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For Crispy Cookies: Bake cookies at 425 degrees F until golden brown and crispy on the outside, 8 to 10 minutes. For the soft cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.
Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.
Cookie Dough Baking Instructions
- Preheat oven to 325 – 350 degrees Fahrenheit.
- Cover your baking sheet with a piece of parchment paper.
- Drop cookies on the baking sheet.
- Gently tap the cookie down to get a good spread and circular shape.
- Allow 2” between each cookie in order to avoid them spreading into each other.
Open up the oven, pull out the rack a bit, and push the sides of the cookie very lightly with a spatula or your finger. If the edge stays firm and doesn’t fall inwards, then your cookies are done. If you leave a noticeable indention, then your cookies likely need a few minutes more in the oven.
Problem #4: Pale and soft cookies
They were probably baked from a good consistency dough but ended up a bit under baked and raw on the inside. Either the oven temperature is too low or they were taken out too soon. When baking always keep an eye on your cookies and take them out when they’re golden.
Chocolate chip cookies are done when they have a firm golden edge or bottom and appear slightly set on top. If the edges become dark brown, they are overbaked. If edges aren’t golden and tops are soft and shiny, bake a little longer.
Because the higher temperature causes the cookies to firm faster (aka set faster) and this prevents spreading. Cookies baked at 375 degrees F will have a thicker, chewier bottom.
If you’re baking your cookies at 325 degrees, you’ll need to bake them longer than you would at 350 degrees. This is because, as previously noted, the lower temperature of the oven will result in the cookies baking at a slower pace. Some sources say to bake cookies at 325 degrees for 10 to 12 minutes.
“When you bake at a lower temperature, you will get that perfect cookie with a soft center and crisp exterior,” she adds. Just make sure you increase baking time by a couple of minutes or you will end up with gooey underbaked cookies.
The low melting point of butter may be what makes your cookies flat. Butter is a saturated animal fat, and it’s temperamental. Take it out of the fridge to soften up, and get started the minute it’s workable. Cream it gently with the sugars until you have a light, fluffy consistency.
If you use baking soda and your cookies are flat, switch to baking powder as this helps puff up dough more, making your cookie fluffy. You can add another egg yolk to your cookie dough, as this will make your dough more cake-like, which will add more fluffiness to your cookies.
There’s no need to thaw frozen drop cookie dough in order to bake your cookies — in fact, we don’t recommend it. Start by preheating the oven slightly lower than the temperature called for in your recipe — about 15 degrees F lower.
Nestle Toll House announced “Surprise!” after Cosmopolitan ran an article about their new edible cookie dough, which contains no eggs and thus is safe to eat raw.
FROM FROZEN: If baking straight from the freezer, preheat the oven to 20-25 degrees LESS than the called-for temperature. (i.e. If the recipe calls for the cookies to bake at 350, reduce the temperature to 325-330 degrees).
Once you reach a temp where those things are accomplished, your cookie is done! Chocolate chip cookies are done between 175 and 185°F (79 and 85°C). With a good thermometer, you can play with the doneness and note your preferred temperature in your recipe.
Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn’t hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.
The simple answer to this question is, meet in the middle. Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.
A lot of cookie recipes use 350°F as the preferred temperature, but if you lower it to 325°F, your cookies will cook a little slower and retain more moisture. Shorten Your Baking Time Another way to keep your cookies chewy and tender is to try baking them for less time.
Bake the cookies at 450 degrees for about 6 to 8 minutes — watch carefully. Pull them when they are just starting to brown. If you’re not having luck with 450, try doing the same thing at 400. If you have a convection oven, try baking at 375 for 8 to 10 minutes.
Cookie chemistry: We’re taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that’s soft and chewy all the way through.
Nestle Toll House Refrigerated Chocolate chip cookie dough is very simple to make just drop them by the spoonful and bake at 350 for 11 minutes and easy clean up plus the cookies turn out so soft and chewy and gooey. They taste delicious and where so good !
Most cookies are still soft when done (they harden as they cool) and will continue to bake on the cookie sheet once removed from the oven. Remove cookies from the cookie sheet as soon as they are firm enough to transfer, using a spatula, to a cooling rack or paper towels to finish cooling.
Once it’s clear that you do have limp cookies or less-than-crispy crackers, put them back into a preheated 300° F or 325° F oven, regardless of the original (presumably higher) baking temperature. I tend to use 300° F for items that can’t afford to get darker, and 325° if a little extra color won’t hurt.
Eating uncooked dough or batter can make you severely sick. The primary risk comes from flour. That’s right… flour. That fluffy powder may look innocent, but it should be viewed as a potentially dangerous “raw” food.
If your cookies are rock hard, the site explains that it’s likely due to an over-abundance of sugar, which hardens, darkens, and flattens the cookies as they bake. Bake or Break adds that over-mixing your dough can be the culprit, too. When flour is blended with other ingredients, gluten starts to form.
While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.
If you mix (or roll out) cookie dough too much, you’ll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies.
Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.
Parchment creates better cookies
Unlike aluminum foil and wax paper, parchment is treated with silicone, giving it a non-stick quality. That translates to a freshly baked batch, without having to peel slivers of silver from the bottom of your baker’s dozen.
When the batch is done baking, simply slide the parchment paper with cooked cookies off the cookie sheet and onto a wire rack (you may need to let the cookies cool slightly before transferring them from the parchment paper directly onto the rack to cool completely).
If you’re not directed to flatten the dough before baking it means it’s soft enough to spread on its own, and the cookies won’t hold an imprint.
How To Make Thicker Cookies (Using 10 Simple Tips)
- 1 – Refrigerate Your Cookie Dough.
- 2 – Use Room-Temperature Butter.
- 3 – Use the Correct Fat.
- 4 – Focus on Your Mixing Technique.
- 5 – Add Less Granulated Sugar.
- 6 – Add More Flour.
- 7 – Use Bleached Flour.
- 8 – Check Your Rising Agent.
Conclusion. The baking time of your cookies will be the same whether you bake one tray or four trays — assuming your oven is large enough to handle them. Oven racks should be evenly spaced and at least several inches away from the heating element.
Cakey cookies can be caused by dough that has too much flour, is overbeaten, has too much baking powder, or has too many eggs.
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don’t overdo it when you’re creaming together the butter and sugar.
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.
Baking powder will give you a puffier cookie. Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less.
Water vapor escaping from the dough in combination with the carbon dioxide released by our baking soda is ultimately what makes our cookies light and airy.
Why Are My Cookies Flat? Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring.
Here’s how you can improve premade cookie dough or dough from a mix.
- Add spice to your dough.
- Punch up the flavor of your cookies by adding extracts.
- Before baking, roll the dough in a garnish of your choice.
- Stir nuts right into the dough for an added crunch.
- Add in your favorite savory snacks, like chips or pretzels.
Box mix cookie dough is just a box of the dry ingredients. You typically only add eggs and butter to a box mix recipe, but A Good Tired blog says you shouldn’t stop there. Add in milk, vanilla, oatmeal, and a little bit of coconut oil to increase the flavor profile of the box mix dough.
The best way to soften cookie dough is by leaving it in a warm place such as near a hot stove or under a lamp. Other methods for softening cookie dough include using a hot water bath, microwaving it on very low power, hitting it with a rolling pin, and cutting it into smaller pieces.
Anywhere from 24 to 72 hours. The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.
Preheat oven to 350 degrees F. Place frozen cookies 2 inches apart on ungreased baking sheet. Bake 12-13 minutes, or until golden brown around the edges.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)
To ensure that the product would be safe to consume, Nestlé Toll House removed ingredients, such as eggs, that are necessary to the baking process, so baking the Edible Cookie Dough is not recommended.
The Ready to Bake Cookie Dough products are now “safe to eat raw”, says Pillsbury, but it’s the same cookie dough consumers have become accustomed to. The difference is a refined process and ingredients, so it’s safe to eat the dough before baking.
Keep this chocolate chip cookie dough refrigerated until the use by date on the package or freeze before the use by date on the package for up to 2 months until ready to enjoy.
Cookie Dough Baking Instructions
- Preheat oven to 325 – 350 degrees Fahrenheit.
- Cover your baking sheet with a piece of parchment paper.
- Drop cookies on the baking sheet.
- Gently tap the cookie down to get a good spread and circular shape.
- Allow 2” between each cookie in order to avoid them spreading into each other.
Can you bake frozen dough?
You can either let the dough completely defrost overnight in the fridge or for a couple hours at room temperature and bake just as the recipe originally instructed. OR, if you’re impatient like me, you can bake from frozen.
The taste will remain, but the cookies will not spread as large. If you want the spread to be the same, we recommend thawing the dough for 24 hours in the fridge. Some cookie doughs just don’t freeze well.