GIANT Cookies and Cream Cookies Recipe | Picky Palate (2024)

FAQs

How do you know when a giant cookie is done? ›

Easy to Notice Signs:

Set Centres – Gently touch the centre of a cookie. If it feels set and springs back slightly, it is likely done. Avoid pressing too hard, as this can deflate the cookie. Light Cracking – Look for light cracks on the surface of the cookies.

Use ice cream or cookie scoops

Fill the scoop with dough, scrape the excess off by using the edge of the bowl, and just press and release onto the baking sheet. Each cookie will be exactly the same size and round!

One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be.

Many drop cookie recipes, including oatmeal cookies, specify baking until the edges are golden or light brown; often, the recipe also specifies that centers should appear set (not jiggly and raw). In these cases, you can usually tell by simply taking a look at the cookies.

Using parchment paper for baking cookies will enable them to bake more evenly, and the non-stick quality will also help prevent them from cracking or breaking when lifting them off the sheet.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

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.

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.

What do overmixed cookies taste like? ›

Overmixing your batter can lead to runny cookies.

I mixed the batter more than I should have both during the creaming stage of the recipe and after adding the flour. As a result, the cookies came out light and airy, and I was able to taste the butter more prominently in this batch than in others.

Brown sugar adds a beautiful color as well as a more complex flavor. They'll also make cookies chewier, softer, and thicker than white sugar. Adding too much can result in dark brown cookies. Adding too little results in paler cookies.

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

This cookie will be best eaten on the day of baking or the day after, but will last 4-5 days. You can use any chocolate chip or chopped chocolate you want in the cookie - stick to a minimum of 200g, and a maximum of 400g. If baking into 9"/23cm tin for a thinner but larger cookie, bake for 20-25 minutes.

If the edges are dark brown or black, you've overcooked them. On the other hand, if they're pale without a honey-brown tinge, they're not ready yet. A set surface - A well-done chocolate chip cookie will have a set, slightly firm upper surface. If the surface is rock-hard, the biscuit is overcooked.

Use my favorite tall cookie trick to reduce excess spreading. Roll your dough balls to be taller rather than wider. This doesn't necessarily mean using more dough per cookie– we'll simply shape the cookie dough ball to be nice and tall, with a firm solid bottom to ensure the cookie doesn't topple over as it bakes.

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.