Whipping is beating ingredients until aerated. This can be achieved by using a whisk, a handheld mixer with beaters or a stand mixer with a whisk attachment.
I typically only double recipes. There are recipe differences when you go higher than that. For example, a key difference between doubling and tripling recipes is that the leavening agent's effect diminishes over time. If you’re making large quantities of cookie dough, the time that your batter sits uncooked makes a huge difference to how the cookies turn out.
Salt enhances all flavours—savory and sweet!
Convection baking requires some minor adjustments to either the baking time or oven temperature. The radiating heat from the internal fan of a convection oven creates an evenly heated atmosphere that bakes and cooks food more efficiently.
To convert a conventional oven recipe for a convection oven, either drop the baking time by 15 minutes or decrease the oven temperature by 25 degrees.
Any of HERSHEY'S CHIPITS are perfect for dipping! Simply select the flavour you would like and melt the chips using a microwave or a double boiler. Then you will be ready to dip your goodies.
Tools to Use
Medium-weight shiny aluminum baking sheets are best. The dark ones tend to brown the bottoms of your cookies too much.
To keep chocolate chip cookies soft after baking, do not overmix the dough or use too much flour. Bake your chocolate chip cookies on a shiny pan (not dark) for the minimum amount of time recommended. The center might look a bit softer, but let the cookies cool completely and you will have a soft center! Be sure to store them in an airtight container.
It all comes down to air, or lack thereof, when your chocolate chip cookies go flat. Here are a few suggestions to keep the puff in your cookies:
1. Keep the butter chilled and not too soft (as in, not to room temperature, as many recipes suggest), and cream the butter with the sugar only briefly, because colder butter will keep in the air bubbles better. 2. On that note, after you drop the batter on the cookie tray, try chilling the dough for an hour before baking, and keep the remaining dough in the fridge between trays. Make sure to use cool trays for new dough, not those hot from the oven. 3. Add a couple of extra tablespoons of flour, mixed in gently so the dough doesn’t become tough, for added puffiness. 4. Make sure your leavening agent (baking soda or baking powder) has not expired! 5. Use good-quality cookie sheets. This is non-negotiable. 6. Be sure your oven is fully preheated to the accurate temperature.
There are a few reasons why this could be happening. My favorite trick for keeping cookies from going flat is to refrigerate the dough first, and be sure to use a cool pan. Dough spreads much more quickly when it's warm, resulting in a flatter cookie. Another good tip is to check your baking soda and baking powder: If these ingredients aren't fresh, your cookies won't rise the way they should.
Trying adding a pinch more flour. Be sure to test a couple of cookies before baking the whole batch—that might help.
Well, I wouldn't use both leavening agents in a recipe, unless it specifically calls for them. Certain cookies can certainly withstand the use of both, but generally you should use one or the other. Baking powder does more leavening, helping your cookie rise, while baking soda neutralizes the acids in the recipe, creating tenderness while working as a leavening agent as well. Regardless of which you use—they won't cause your cookies to be too crisp—overbaking will do that! ;)
What to Bake
Making cookie dough ahead of time can definitely make holiday baking easier! Double-wrap your cookie dough in plastic resealable freezer bags to protect it. You can freeze the dough for up to 3 months. You might need to bake cookies a bit longer than recommended, so be sure to watch carefully so they don't burn.
Refrigerating & Freezing
Homemade cookie dough can be safely stored in the refrigerator for 3-4 days if kept tightly wrapped. For longer storage, wrap and seal in plastic wrap, then place in freezer bags. Place in freezer for up to 3-6 months.
Yes, you can, but I wouldn't recommend it. When already-baked cookies freeze, they lose some of their texture. Chocolate can also "bloom" when it is thawed from a frozen state. (“Bloom” is the white filmy residue you sometimes find on chocolate. It occurs when some of the cocoa butter in the chocolate separates from the cocoa solids, usually when the chocolate is stored in a warm area.) However, you can easily freeze the dough (wrapped tightly in plastic wrap) for up to 3-6 months and thaw it out anytime for fresh-made Blossom Cookies!
We freeze our cookie dough all the time! Simply drop dough balls onto a parchment-lined cookie sheet (like you were baking them, but they can be closer together), but then put the entire baking sheet in the freezer.
Once the balls are frozen solid (about 3 to 4 hours), transfer them to a zip-top bag labeled with the recipe name, date and baking info (like time and temperature).
If you have time, it's best to bake cookie dough after it's been thawed—even if that means simply running it under hot water for 10 minutes. However, if you need to bake frozen, simply leave the cookies in for 2-3 minutes longer.
Yes, certainly, you can use almond or cashew butter!
You can always substitute sugar with natural sweeteners like honey, or artificial sweeteners.
You could easily substitute with cinnamon, nutmeg or allspice.
To substitute for unsweetened baking chocolate, use 3 tablespoons (45 mL) of cocoa and 1 tablespoon (15 mL) of shortening.
Yes! Of course! You can use any flavour of HERSHEY'S KISSES Chocolates on top of Peanut Butter Blossoms.
Yes, you can swap it out in any recipe with similar results. However, when one of the recipe’s main ingredients is full-fat cream cheese and you swap it out for lowfat, you may miss the creaminess that comes from the full-fat ingredient. If you are only using a few tablespoons of cream cheese, it is no big deal to swap it out, but when making something like cream cheese frosting, you will want to stick to the real stuff!
By melting the chocolate and pouring it into the batter, you will create a brownie with a denser, richer crumb. For an ultimate brownie, add melted chocolate and then throw in 1/2 cup (125 mL) of chocolate chips for added texture and chocolaty goodness.
I use 3 tablespoons (45 mL) of sugar. However, HERSHEY’S says you can use a combination of 6 tablespoons (90 mL) of HERSHEY'S Cocoa, 7 tablespoons (105 mL) of sugar and 1/4 (50 mL) cup of shortening.
In baking, substituting sugars will work, but you should expect a difference in flavour. 1 cup (250 mL) of granulated sugar can be substituted for a cup of brown sugar. Or, for results more similar to the taste of brown sugar, combine 1 to 1-1/2 tablespoons (15-25 mL) of molasses and 1 cup (250 mL) of white sugar.
You can use butter in place of shortening when a recipe calls for it, but the recipe may spread more when baking. Be sure the dough is cold before baking and think about doing a half-butter/half-shortening substitution instead of a full one.
In a pinch, you can substitute margarine for shortening. For every 1 cup of shortening in the recipe, you can swap in 1 cup plus 2 tablespoons (280 mL) of margarine. Be sure to use a pinch less salt in the recipe when substituting margarine for shortening.
Vanilla bean paste can be found online or in specialty food stores. If you can't find it in a store, you can always use a substitute—simply combine pure vanilla with natural vanilla bean seeds in paste form. 1 teaspoon of vanilla bean paste equals 1 vanilla bean or 1 teaspoon (5 mL) of vanilla extract.
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