Top it
Twist it
Stuff it
Bake it
Scoff it
Top it
Twist it
Stuff it
Bake it
Scoff it
Top it
Twist it
Stuff it
Bake it
Scoff it
Top it
Twist it
Stuff it
Bake it
Scoff it
Top it
Twist it
Stuff it
Bake it
Scoff it
Cold dough = thicker, chewier cookies.
Room temp dough = more spread and crisp edges.
Portion evenly
Cut equal-sized portions, this ensures everything bakes at the same rate, no burnt small ones or underdone big ones.
Prep your tray properly
Line your baking tray with parchment paper (not greased trays—this can cause too much spreading).
Leave space between cookies so they don’t merge.
Control your oven
Preheat fully to 160°C before baking.
Bake one tray at a time in the centre of the oven for even heat distribution.
Watch for visual cues (not just time)
Perfect cookies are:
Golden around the edges
Slightly soft in the center
Puffing slightly, then settling
Take them out just before they look “fully done” they continue cooking on the tray.
Shape while warm (pro tip)
Right after baking, use a round cutter or glass to gently swirl around each cookie. This makes them perfectly round and slightly thicker.
Let them rest
Leave cookies on the tray for 5 minutes before moving. This helps them firm up without breaking.
Add finishing touches
Sprinkle a pinch of sea salt for contrast.
Add extra chocolate chips on top while warm for a bakery look.
Know your texture goal
We’ve given you the gooey scale to help with this
Adjust baking slightly depending on what you want:
• Chewy → underbake slightly
• Crispy → bake longer, flatten dough more
• Soft/thick → chill dough and keep portions tall
Don’t overcrowd or rush
Bake in batches if needed.
Consistency beats speed every time.
How many cookies?
• Small cookies → about 10–12 cookies
• Medium cookies → about 7–8 cookies
• Large bakery-style → about 2–3 cookies
What you can make with 275g of dough?
You’ve got quite a bit of flexibility here are some fun options:
Classic cookies
Bake them as standard round cookies—soft, chewy, or crispy depending on bake time.
Cookie sandwiches
Make 2–4 sandwich cookies by pairing them with fillings like buttercream, chocolate spread, or ice cream.
Cookie stack/dessert tower
Bake medium cookies and layer them with cream or frosting to create a stacked dessert.
Cookie dough taco shells
Flatten and bake into circles, then shape while warm into taco shells and fill with ice cream and toppings.
Cookie fingers (loaded)
Roll into finger shapes and top with cream, drizzle, and crushed toppings for a “loaded” dessert.
Mini cookie bites
Make lots of small cookies—perfect for sharing or adding to ice cream.
One large cookie (cookie skillet or slab)
Press all the dough into one pan for a giant cookie, then slice or serve warm with ice cream.
Stuffed cookies
Split the dough into portions and wrap around fillings like chocolate, caramel, or spread.
Most problems come down to temperature, spacing, and timing. Get those right, and even premade dough can taste like it came from a bakery.
❌ Not preheating the oven properly
Mistake: Putting cookies into an oven that isn’t fully heated
Fix: Always preheat to the correct temp (usually 175–180°C)
Otherwise, cookies spread too much and bake unevenly
❌ Overcrowding the tray
Mistake: Placing cookies too close together
Fix: Leave space between each portion
Cookies expand—this prevents merging into one giant cookie
❌ Uneven portion sizes
Mistake: Guessing sizes instead of measuring
Fix: Cut evenly or weigh for even portions
Ensures all cookies bake at the same rate
❌ Overbaking
Mistake: Waiting until cookies look fully “done” in the oven
Fix: Take them out when:
Edges are golden
Centres still look slightly soft
They continue cooking on the tray after removal
❌ Using a greased tray instead of lining it
Mistake: Greasing the pan
Fix: Use parchment paper
Grease can cause too much spreading and greasy bottoms
❌ Skipping cooling time
Mistake: Moving cookies immediately after baking
Fix: Let them sit for 5 minutes on the tray
They firm up and won’t break apart
❌ Not shaping
Mistake: Leaving cookies uneven
Fix: While warm:
Shape with a cutter for perfect circles, small touch = bakery-quality look
❌ Baking multiple trays at once (without rotation)
Mistake: Uneven baking due to hot spots
Fix: Bake one tray at a time, or rotate halfway through
Storing cookies properly makes a huge difference in how longthey stay fresh, soft, and flavourful. The “best” method depends on the type of cookie, but here’s a simple, reliable guide:
First rule: cool completely
Always let cookies cool fully before storing - Warm cookies create condensation = soggy texture
Use an airtight container at room temperature
Line the container with parchment paper
Add cookies in layers, separating with paper if needed
How long they last:
Soft/chewy cookies → 1–3 days
Crispy cookies → 3–5 days
Our baker has given you the perfect canvas to cut, shape bake any way you like - from 12 perfectly round cookies, to one terrific traybake, the possibilities are endless.
Select your desired doh level!
