Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes. For super-chewy cookies: Substitute cake flour for all-purpose flour.
For those ooey, gooey chocolate chip cookies, 375 degrees Fahrenheit is your sweet spot. It’s the perfect temperature to ensure super crispy exterior edges, while leaving the center slightly underdone and, thus, doughy and fudgey.
Because the higher temperature causes the cookies to firm faster (aka set faster) and this prevents spreading. Cookies baked at 375 degrees F will have a thicker, chewier bottom.
The short answer is, you can expect to bake cookies at 350 degrees F for between 8 to 12 minutes. That said, a lot needs to be put into consideration when determining how long to bake your cookies – the type of cookies, the size of the cookies, and the content in the dough.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake!
Keeping them on the sheet too long after baking can cause them to get hard or stick to the sheet. Cookies are done when they are firmly set and lightly browned. When you touch them lightly with your finger, almost no imprint will remain.
350° is the standard temp for a cookie, and it’s a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie.
A low temperature and longer baking time yields crisper, thinner cookies; a higher temperature and shorter baking time makes softer, thicker cookies.
“When you bake at a lower temperature, you will get that perfect cookie with a soft center and crisp exterior,” she adds. Just make sure you increase baking time by a couple of minutes or you will end up with gooey underbaked cookies.
I tried 385 degrees, 395 degrees, 400 degrees, 410 degrees, and even 425 degrees in a quest to find the ultimate baking temperature for these chocolate chip cookies. The winner was 400 degrees! It allowed the cookies to get those crispy edges while keeping the middle a perfect texture.
Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they’re in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.
Problem #4: Pale and soft cookies
They were probably baked from a good consistency dough but ended up a bit under baked and raw on the inside. Either the oven temperature is too low or they were taken out too soon. When baking always keep an eye on your cookies and take them out when they’re golden.
Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.
If you substitute bread flour, which is made from a different strain of wheat and is higher in protein, your cookies will be too hard. If you use cake or pastry flour, which are softer, your cookies will be fragile and crumbly.
Answer: If your baking times are significantly shorter or longer than those called for in a recipe, there may be a calibration issue with your oven’s thermostat. This is a very common problem, and almost all ovens – even those that give the impression of precision through digital temperature displays, etc.
If you’re baking your cookies at 325 degrees, you’ll need to bake them longer than you would at 350 degrees. This is because, as previously noted, the lower temperature of the oven will result in the cookies baking at a slower pace. Some sources say to bake cookies at 325 degrees for 10 to 12 minutes.
Better to be on the safe side and remove them when they’re slightly underdone than burn them. You can always return cookies to the oven if they need a few more minutes. You can even rebake cookies long after they’re cool to restore crispness or freshness.
Most cookies are still soft when done (they harden as they cool) and will continue to bake on the cookie sheet once removed from the oven. Remove cookies from the cookie sheet as soon as they are firm enough to transfer, using a spatula, to a cooling rack or paper towels to finish cooling.
If your cookies won’t hold together well enough to take them off the baking sheet with a spatula, or if parts of them are obviously still very gooey/runny, then they are undercooked. Otherwise, the best way to tell is to sample one (after it has cooled enough to eat).
For all cookies, preheat your oven to 350 F before baking and line the pan(s) with parchment paper or use a silicone pan liner. While some cookie recipes call for other baking temperatures, 350 F is a good place to start if you don’t have the temperature and bake time handy.
Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring. Finally, cookies will also flatten if placed and baked on hot cookie sheets.
A lot of cookie recipes use 350°F as the preferred temperature, but if you lower it to 325°F, your cookies will cook a little slower and retain more moisture. Shorten Your Baking Time Another way to keep your cookies chewy and tender is to try baking them for less time.
Cold butter is ideal for baked goods that should be crisp. Butter that’s straight from the fridge doesn’t get fully incorporated into a batter; instead it gets broken down into small pieces throughout your dough.
Let it sit for long enough—the famous Jacques Torres chocolate chip cookie, published in the New York Times, mandates a rest of at least 24 hours and up to 72—and the starches and proteins in the flour begin to break down, leading to more browning and caramelization.
Anywhere from 24 to 72 hours. 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.
Water vapor escaping from the dough in combination with the carbon dioxide released by our baking soda is ultimately what makes our cookies light and airy.
While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.
To harden soft cookies, whether they are freshly baked or a few days old, put them in the oven preheated to 300-50°F and bake for a few additional minutes. You can also adjust your cookie recipe and pick the right baking tray to get crispy cookies every time.
Most of the time, cookies need to cool for around five to ten minutes before they can be moved and consumed. But it’s not as much of a cut and dry answer as you may think.
If you prefer to bake two sheets, space racks so oven is divided into thirds and switch cookie sheets top to bottom and back to front halfway through baking. Preheat oven 10 to 15 minutes before baking the first sheet or pan of cookies. Check oven temperature with an oven thermometer.
Normally the cookie should not be too flat – should be rounded in the middle, should snap if it’s crispy or bend and break if it’s chewy. If it has nuts, there should be enough of them to have a piece in every bite. The cookies should be big enough to get a good taste of the cookie but not so big that it’s a full meal.
Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.
So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly. Still, if you care deeply (or even casually) about the look of your cookies, you can take the flattening step as an opportunity for enhancement. The bottom of a glass works fine, it’s true.
If you mix (or roll out) cookie dough too much, you’ll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies.
For softer, chewier cookies, you will want to add much less granulated sugar, slightly more brown sugar, and a fair bit less butter. For cakey cookies, you will often be including even less butter and sugar.
Bake the cookies at 450 degrees for about 6 to 8 minutes — watch carefully. Pull them when they are just starting to brown. If you’re not having luck with 450, try doing the same thing at 400. If you have a convection oven, try baking at 375 for 8 to 10 minutes.
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here’s what’s happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.
The pans are too close to each other or the oven walls. We recommend allowing 1 to 1 1/2 inches between pans and oven walls. The cookie sheet may be too large for the oven and not allowing sufficient heat circulation. The heat is trapped under the pan and the cookies will burn on the bottom before the tops are brown.
Chocolate chip cookies are done when they have a firm golden edge or bottom and appear slightly set on top. If the edges become dark brown, they are overbaked. If edges aren’t golden and tops are soft and shiny, bake a little longer.
Not Enough Flour
Though the culprit is usually a flour deficit, butter could also be to blame for this problem. Adding too soft or slightly melted butter to the dough can also result in flat cookies.
Undercooked cookies are still edible, don’t toss them! Some people prefer chocolate chip cookies underdone, but you can’t know for sure that the egg has fully cooked (although that wouldn’t bother me one bit unless the source was shaky).
Turn the oven off, let the trapped heat cook the cookies. My cookies were underdone after a bake of 7 minutes. To save these cookies, I let them completely cool first. Then continue baking them at 180 degrees C for 5 minutes.
Reasons cookies are browning too quickly and raw in the middle. Your cookies might be browning too quickly because of: the colour and material of your sheet pans: bakeware made of darker materials will absorb more heat and depending on the metal, some are better heat conductors.
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don’t overdo it when you’re creaming together the butter and sugar.
For those ooey, gooey chocolate chip cookies, 375 degrees Fahrenheit is your sweet spot. It’s the perfect temperature to ensure super crispy exterior edges, while leaving the center slightly underdone and, thus, doughy and fudgey.
The short answer is, you can expect to bake cookies at 350 degrees F for between 8 to 12 minutes. That said, a lot needs to be put into consideration when determining how long to bake your cookies – the type of cookies, the size of the cookies, and the content in the dough.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)
Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It’s the same thing that happens to breads, muffins, and other baked goods.
Can I use soda instead of baking powder?
Keep in mind that baking soda has three times the power of baking powder, so 1/3 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Sugar is solid at room temperature, but it liquefies when heated. If you’re heavy-handed when measuring, that extra sugar means extra liquid and more spread when the cookies bake up in the oven. Using too little flour could lead to flat cookies, too.
350° is the standard temp for a cookie, and it’s a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie.
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They’ll bake fast instead of sitting and drying out in the oven’s hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.