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Hi Bold Bakers!
No one is perfect, but your cookies can be! Getting a uniform cookie is not only how to get a beautiful, professional look but an evenly baked cookie!
There are just a few steps to the perfect cookies. Now you might be thinking “well d’uh, Gemma” but it’s not as obvious as you might think.
Scooping cookies with a spoon or cookie scoop gives you a crisp outside and a soft center. Now, I know that is delicious when it comes to eating a cookie but not all cookies should be baked like this.
When it comes to my recipes for Single-Serving Chocolate Chip Cookies then scoop away my friend. The nature of that cookie is to be gooey and soft in the center while the outside edges bake crisp. If you are baking my recipe for Homemade Oreo Cookies then best practices are to slice. This is a crispy, firm cookie and slicing will do that.
How to Bake a Perfect Cookie:
After mixing up your cookie dough divide it into 2 equal parts and roll each part into the shape of log. You can do this as skinny or as fat as you like depending on how big or small you’d like your cookie to be.
Next wrap your log in plastic wrap and give it some time to chill. I usually reccommend about 30-60 minutes. This will allow whatever fat you’ve used in your dough to firm up.
From here all you have to do is unroll your log of cookie dough and slice to the desired thickness. Bake off as instructed.
The results? A perfectly round cookie baked evenly. This is because you had all the same size slices and the slices are flat giving you an even bake and perfect shape.
An added bonus is that if you’d like you can freeze your log of pre-rolled cookie dough. Then thaw out and slice whenever you really need something sweet or you’re doing last minute entertaining
Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics.
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
when i freeze cookie dough how long does it usually take to thaw before I can roll or shape into cookies Thank You
hello Gemma, I am so glad I found your site, but I have a question for you. I recently went vegan and was wondering if you have any vegan muffin recepies, or vegan cookie or cake recepies.
Thanks Sandi
hi Gemma.
please how can I bake cookies and store them so they can last for 2 months or even more?
Hi Gemma,
I have tried baking cookies couple of time. They always turn out very soft. Both inside and outside. How can I make them crisp outside. Followed measurements from recipe.
Thanks,
Sona
What can I substitute for your spicy cookie dough? If you are going to say ginger snaps is there some way of calming down the spiciness of the ginger?
The way I store my cookies is by freezing them and heating them up in a toaster oven. They freeze really well. And this way you can have freshly baked cookie every time. ?
Hi Gemma
Thank you for all the amazing recipes I’m 76 and I’ve been baking since I was a little child I do have 2 suggestions though
1. Can you pit up a recipe for chocolate biscuit cake I’ll email you the recipe
2. My friend has a problem whenever she makes them she follows the recipe exactly and it still turns out soggy on the bottom can you help
Thanks maya
Hello, Gemma! ☺️ So, I saw this recipe on a website for homemade corn syrup, that used corn starch and sugar boiled in water. This recipe would be a life saver for me, because neither glucose, nor corn syrup is available where I live. However, I am a little skeptical about its credibility. I am so hoping to hear what you think about it. Do you think it would work? If it’s not too much trouble, maybe you could do a Bold Baking Basics video about this. Thank you in advance! ?
Hiii Gemma!! The cookie dough looks amazing and there’s no doubt it’s gonna taste yum too! But where’s the receipe for the dough? I saw the receipe for cookie sprinkles but what if I wanna do a batch of 12 or 24. Am I missing something somewhere???
Hi Gemma. I am from Malaysia and I really appreciate and ENJOY your recipes. Apart from all of this, I would like to know whether chilling dough for a day is a good idea or not? And also, do I refrigerate the dough or leave it in the freezer. Thank you for sparing your time. Good luck for your future.