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11 Chocolate Chip Cookie Mistakes You're Probably Making

By,
Gourmandize
Using hot baking sheets 10/11

© What's Gaby Cooking

Using hot baking sheets

While the first few batches that go in the oven usually do so on room-temperature baking sheets, most people don't let the sheets cool down before reloading them with the next batch of cold dough.  This can have an effect on the bake time and can result in cookies that are overcooked on the bottom where they had closer contact with the hot trays.  Letting your trays cool down for a few minutes (you can speed up the process with a little cold water) before setting up the next batch will ensure each tray is perfectly cooked every time!  Put this tip to the test on these mouthwatering oatmeal chocolate chip cookies.


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Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!