BISCUITS
Cookies
Ingredients
8 tbsp Butter, softened
Method
Bake times for your cookies will depend on your recipe. Most recipes give a range, so lean towards the smaller number for softer cookies or the higher number for crispier cookies.
Darker pans will also cause your cookies to bake faster, so if you are using a dark non-stick pan, check your cookies a few minutes before the bake time is up, to see if they are done.
After baking, make sure your cookies are completely cooled before storing. Place them in an airtight container or bag and keep at room temperature. You can also freeze them for several months.
I prefer to only bake my cookies with a chilled or frozen batch, mainly due to my household enjoying them on a regular basis, so it saves me time to make a few batches at once.
Some people roll their cookie dough in cling film and then put it into a sealed bag, however, I prefer to wrap my cookie dough in parchment paper, as it gives more support when you are rolling the dough up. If I am freezing it I will put it in a sealed bag, otherwise, just the dough wrapped in parchment paper is perfectly fine when storing in the fridge.
Chilling the dough will slow down the spreading of your cookies, resulting in thick, chewy dunkable cookies!
Suggestions
If you want your cookies to be soft and chewy then it all comes down to the sugar that you use. For a moist, soft cookie, use brown sugar instead of granulated white sugar in your recipe. Brown sugar contains more moisture and will keep your cookies soft. Granulated white sugar will help your dough spread on the pan and is great for thin crispy cookies.