Freeze this for 30 mins in the freezer and then take the solid balls and place them in a freezer bag and freeze them for up to 3 months. All you have to do is scoop the cookie dough into balls and place them in a single layer on a baking tray. And this is what makes homemade chocolate chip cookies special because you can literally bake them fresh when your heart desires. Yes, you can absolutely store the chocolate chip cookie dough. How to store chocolate chip cookie dough? When you are ready to enjoy defrost them for a couple of hours or until they are soft and enjoy. Or Simply place them in a freezer bag or a zip lock bag and store them in the freezer for 3 months. Stack the baked frozen cookies on top of each other with a layer of parchment paper in between. I suggest you first freeze them in a single layer on a cookie sheet, then transfer and store them in an air tight container. This is the best way to eat cookies in my opinion. Once the cookies are cooled they can be stored in an airtight container at room temperature for a week.įor the "fresh out of the oven" mouth feel what I like to do is microwave the cookies for 30 seconds to 1 minute and then eat them. It would also take less time to cream them if using a stand mixer. If you wish to double the recipe then use a stand mixer with a paddle attachment to make the cookie dough. Let the cookies cool on the sheet itself for another 5 mins and then transfer them to a cooling wire rack to cool completely before storing or enjoying the best chocolate chip cookies ever. You can also make use of a large round cookie cutter and shape the cookies while they are still warm to give them the proper circular shape. The cookie would look paler as there is no brown sugar in the recipe and might also look underdone but don't worry just take the cookie sheet out. I placed only 4 at a time and baked them in a preheated oven of 180☌ for 12 to 15 mins until the edges are slightly golden brown. When you are ready to bake, take out another baking sheet, line it with parchment paper too and place the balls far away from each other as these cookies tend to spread while baking. In a large bowl, cream butter and sugar until they are light, fluffy and pale in colour. I prefer using chocolate chunks in place of chips.ĭetailed measurements can be printed off from the recipe card shared at the end of the post. Chocolate - Use milk or dark chocolate chips or a combination of two to suit your needs.Vanilla - Better the quality of vanilla better the final outcome will be so try using vanilla extract if you can.Check out our eggless chocolate chip cookies recipe in case you are avoiding eggs. Being finer in size it dissolves easily with butter giving you the perfect texture when baked. Caster sugar - This is the substitute for brown sugar in cookies.Also, use softened butter which you can achieve by simply placing the butter at room temperature for 30 mins before starting with the recipe.
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