As we saw previously, you will need a bit of elbow grease when mixing your chocolate chip cookie dough. This is true, unless of course you are relying on electronics.
However, things should get a little easier from here on out. We will now be focusing on shaping and positioning the individual cookies before they eventually enter the oven.
The size & spacing of your chocolate chip cookies
Don’t worry about it if you believe that the dough isn’t thick enough. It is supposed to be like this by design. Due to the dough being slightly runny, you may want to give your cookies plenty of space apart. Try to make them smaller in size on the baking tray too.
The cookie dough will become more fluid and widen out because of the warm temperature. You don’t want them all merging them into one mass as this will take longer to bake.
The number of cookies you can make will vary depending on how big your scoops are. I suggest using a teaspoon whilst scooping to ensure that they are all even and uniform. You don’t want to be too ambitious with the sizes for the reasons I’ve already mentioned.
Length of the bake
You need to set your oven to about 180 degrees celsius and bake for approximately 10 minutes. One can make changes to this by observing. A lot depends on how well baked the cookies appear to be midway through.
I found that my cookies were a little bit undercooked the first time a tried this. For this reason, it’s best to wait for the cookies to brown slightly before taking them out of the oven.
However, if you bake them for too long then they will dry up completely. It will also mean you will lose that chewyness that we all love. The process is very much a delicate balancing act.
Cooling time of chocolate chip cookies
Your finished cookies should be quite soft to the touch after removing them from the oven. Nevertheless, they should harden up a little after being left to stand on a wire rack for a few minutes.
You don’t necessarily have to move them onto to a cooling rack. However, if you don’t then they will clearly take longer to cool down to room temperature. Placing the cookies on a plate instead is fine. If your looking for a new dining set for this purpose then you should check out Fitz & Floyd.
I personally like warm cookies. It’s not so much of a problem for me to eat them right away without waiting. If you don’t have any chocolate then it’s absolutely fine to make these cookies without chocolate chips. You could even use an alternative of your choice.
I hope you can see why it’s important to be consistent when judging the size of your cookies. It’s also interesting to note how the amount of time spent in the oven can affect the end product. By this, I mainly mean the overall texture and consistency of your cookies.
Some people like to eat these treats straight away while they’re hot. Others can wait patiently for the cooling process to finish. It all comes down to personal preference. Do you prefer warm or cold chocolate chip cookies? What is your ideal oven setting and bake time for chocolate chip cookies and why?
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