“Cookie Baking Tips and Recommendations: Recipe, Quality, Tray, Size, and Storage”

Dark Chocolate Macadamia Cookies JESBAKES

On trays they go into the oven,
Melting and merging into perfection,
Soft and chewy or crispy and crumbly,
Each one a special confection.

Baking cookies is a joy,
A sweet escape from reality,
A simple pleasure that never fails,
To bring happy serenity.

Baking Tips

  • Read the Recipe and Instructions Carefully, then make sure you have the complete ingredients.
  • Always choose Good Quality Ingredients for better tasting cookies.
  • Heavy Duty Aluminum Trays with Parchment Paper are preferred by bakers. It ensures quick and easy removal of cookies. You can also use silicone mats.
  • Use Darker Trays for Intense Browning or for darker colored cookies.
  • Chilling the Dough helps prevent cookies from spreading too much. Chill for at least 30 mins or up to two days before baking.
  • Cookies must have the Same Size and Shape so they bake evenly. Using an ice cream scooper or weighing your dough is a good practice.
  • Leave Spaces Between Cookies for the dough to expand.
  • After baking, Transfer the Tray to the Cooling Rack. Leave it to cool completely before storing in another container.

Storage Recommendations

  • Use Airtight Containers. Stainless steel containers can keep food fresh for longer periods, and will not transfer any taste to your cookies. Fragrance free plastic containers are also a good choice.
  • Store Different Kinds of Cookies Separately in airtight containers, to prevent absorption of flavor and moisture from others.
  • Always Use Parchment in Between When Stacking Cookies in layers, to prevent it from sticking with each other.

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