60+ Cookie Dough Recipes! (2024)

FAQs

Why does aging cookie dough make it taste better? ›

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.

Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.

For example, to get a 1-inch ball of cookie dough, try using a #60 scoop. It measures about 1 & 1/3 inches, so you'll be close to an inch in diameter after scooping and rolling the dough into a ball. To check the diameter of your cookie scoops, use a ruler to measure across the widest part.

Add brown sugar

Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.

It is possible to freeze baked cookies and cookie dough, however, to maintain a soft texture and extra fresh taste, it is best to freeze the dough and bake it later.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

To stay on the safe side, it is probably not highly recommended that you eat expired cookie dough, however you can eat it up to 1 or 2 months past it's best by date, if you ensure that you have stored it properly.

Generally speaking, you should chill your cookie dough before baking it. But for how long? You want to give it at least 2 hours to chill through.

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

What is a 40 cookie scoop? ›

I've been wondering if there was a scoop for 2T which is what many cookie recipes call for. The scoops I bought as a set are #60, #40, and #20 which are labeled by the manufacturer as holding 2 teaspoons, 1.5 Tablespoons, and 3 Tablespoons respectively.

A medium cookie scoop, the Goldilocks size for most bakers, is often a #30 or #40, which dispense 2 tablespoons and 1.6 tablespoons of dough, respectively.

If your goal is to significantly change the texture of your cookies and achieve a deep, golden-brown color and better flavor, 24 hours is a solid benchmark. This gives your dough enough time to fully hydrate and will result in noticeable changes.

Texture is also improved: Long fermentation times give the enzymes present in the flour more opportunities to cleave proteins (a process known as autolysis), making it easier for them to untangle, straighten out, and link up into gluten. Gluten structure is improved.

During this essential time, carbon dioxide and other compounds are produced as the dough ferments in a single large mass. Carbon dioxide production ensures a light and airy loaf of bread, while organic acids and other compounds bring desirable flavors, storage qualities, and improved texture.

The fact is, no matter how divine and delicious cookie dough is, it is a raw product that contains eggs and butter. Over time, it'll become rancid, on top of the lurking danger of salmonella and E. coli.