At times, my husband and I will have completely separate cravings. I usually have a hankering for salty snacks whereas my husband can be found wanting to satisfy his chocolatey sweet tooth. When my cravings kick in, I'll most likely sit down with a bag of chips and a jar of salsa. My husband, on the other hand, finds it very difficult to pass up chocolate cookies and a glass of milk.
Last night at around 8:00 p.m., I received a text message from my husband saying that he was craving cookies. I was buried in work and completely lost track of time. Before I knew it, he arrived home, opened the door in the hopes of smelling freshly baked cookies...and that's when he found out that the oven was cold and I was glued to my computer.
So, what did I do today? I baked him cookies. Ooey, gooey, chocolate cookies to be exact. If there's one thing you should know about him, he's quite the chocoholic. I had to make up for not satisfying his cravings last night. I can't wait until he gets home from work tonight, sits down with a glass full of milk, and goes to town dunking and enjoying these chocolate-filled treats.
While I'm on the topic of cookies...
In an effort to increase my cookie baking repertoire, I've been experimenting with cookies lately and would love to share some of my favorite cookie baking tips and tricks.
10 Cookie Baking Tips and Tricks:
- Select Quality Ingredients: Pay close attention to the ingredients that you use to prepare cookies. The better ingredients, the better tasting the cookies will be.
- Be Nice to the Flour: The flour is what helps make cookies inflate once the dough hits the heat of the oven. The type and amount of flour will determine the taste, texture, and structure of the cookies.
- Measure Correctly: Successful baking relies heavily on the correct ratio of ingredients since baking is a science. Be sure to measure your ingredients carefully with the right measuring tools.
- Prepare Baking Sheets: It's always best to use either a non-stick baking sheet or parchment paper when baking cookies. The last thing you want to worry about when baking are cookies that are hard to remove from the baking sheet.
- Use an Ice Cream Scooper: My favorite tool when preparing cookies is an ice cream scooper. Instead of rolling the dough into balls, an ice cream scooper will allow you to easily scoop the dough, form the dough into balls, and keep the maintain consistency in the size of the cookies.
- Leave Space: When baking cookies, leave at least two inches of space between each ball of dough so that the cookies have room to spread and bake.
- Use a Thermometer: Oven temperatures can vary. Is your oven correct? It's always best to be sure that your oven temperature is accurate. An oven thermometer can help you achieve perfectly baked cookies.
- Watch the Clock: You can adjust the baking time depending on your cookie texture preference. If you like soft cookies, remove the cookies from the oven before the suggested bake time. If you want hard/chewy cookies, keep them in the oven a little longer.
- Allow to Cool: Allow your cookies to cool completely on a wire rack before decorating with frosting and sprinkles.
- Store Properly: Once your cookies are cooled, store them in an airtight container to help keep them fresh and tasty.
White Chocolate Chip and Macadamia Nut Chocolate Cookies
- 1 cup (2 sticks) of butter, softened
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup Hershey's Cocoa Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup macadamia nuts, roughly chopped
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Beat together the butter and sugar in a large bowl until creamy. Add eggs and vanilla and beat until fluffy.
- Mix together the flour, cocoa powder, baking soda, and salt in a separate bowl. Slowly add the flour mixture to the egg mixture and mix until combined.
- Fold in the white chocolate chips and the macadamia nuts.
- Use an ice cream scooper to scoop balls of dough onto the prepared baking sheet.
- Bake for 8-9 minutes. The cookies will be soft since they puff while baking. They will flatten when they are removed from the oven.
- Remove from the oven and allow to slightly cool on the baking sheet. Remove from the baking sheet and transfer to a wire rack to completely cool.
What is your favorite cookie baking tip?
*Recipe slightly adapted from Hershey's.com