Baking Tips


The first tip for home baking is to understand that individual results may vary. If you are watching and timing your cookies then even with a small oversight you should end up with delicious cookies - even if imperfect! 

Oven: Each oven bakes products a bit differently. The temperature could run a bit off on an oven (too hot or too cold). A gas oven vs an electric oven, a convection bake setting vs a regular bake setting, or if you bake in a smaller countertop style oven. There is no right or wrong option, just slight variances in bake time, temperature and individual results.

Weather: Weather can impact your baked goods. The elevation, climate or season (like humidity) can make a difference.

Baking pan: The baking pan or cookie sheet style used can impact how your cookies bake. An aluminum sheet pan, vs a dark non-stick pan or ceramic coated pan. Or maybe you're using an 8x8-inch square pan to make one big bar style (more on that below!). Again, there is no right or wrong option, just slight variances in bake time, temperature and individual results.

If you are brand new to baking, and unsure about the time and temperature the best tip is to set a timer and check your cookies about 7 minutes in, turn the tray around, and then check in another 3-4 minutes. Once you hit 10 minutes, check every 2 minutes until they are done. There is a baking guide on the package, but your oven might bake them faster or slower than suggested on the package and over-baked or burnt cookies are very sad. The goal is to figure out how your oven bakes, and make a note for yourself for your next batch.

If you have a food safe thermometer, check the internal temperature of the cookies. They are done at about 165°-180° (or a few degrees less for a more under-baked or gooey result). Cookies continue to bake for a few minutes after you remove them from the oven and they firm up as they cool.

For the easiest non-stick removal, like your baking sheet or baking pan in parchment baking paper. (DO NOT USE WAX PAPER OR WAXED PARCHMENT PAPER).

Using a cookie scoop is a fast, easy way to ensure your cookies are a uniform size shaped into tall, rounded mounds. If you do not have one, thats ok! You can use a regular spoon to scoop the dough and roll into balls with your hands. 

Always leave ample space in between each "dough ball" on the baking sheet for  cookies to spread while baking. The amount of spreading can vary due to a variety of factors (climate, oevn, baking pan style used, the exact size or your egg, etc...). You may need to use two (2) baking sheets.

Cookies are best enjoyed fresh the same day they are baked or within 24 hours. Leftover cookies can be stored in an airtight container for up to 3 days.


To bake into cookie bars: You'll need an 8x8-inch metal baking pan, follow the steps below:

1. Prepare cookie dough as directed on package.

2. Line an 8x8-inch metal pan with parchment baking paper or foil (for easy removal). Press the prepared cookie dough evenly into baking pan.

3. Bake at 350°F (180°C) for about 28-32 minutes, or until done, following the shorter bake time if you want an extra gooey middle.

4. Cool 30 minutes in the pan, then remove and let cool completely so the center firms up.

5. Before serving cut into 9 even squares or, for smaller treats, cut each square in half once diagonally for 18 triangle shaped treats. 

We have a test baker who baked the chocolate chip mix into a "cookie cake" using an 8-inch round cake pan and she said it came out great and the bake time and temp was the same, but we have not tested it ourselves.


Garnish each cookie dough ball: Save a few chocolate chips (or nuts, other mix-ins) to press into the tops right before baking.  Push it "almost all the way in". For chocolate chips insert them either upside down (round side up) or sideways (side exposed). This is not a necessary step, but it does look pretty!

Reshape your cookies: Grab a large round biscuit cutter (about 4") or sturdy glass with a wide diameter opening that is larger than the cookies. As soon as they come out of the oven (while they are very hot and pliable), carefully, put the cutter or glass over the each cookie and swirl it around. As the cookie swirls around the inside, the edges get a little thicker and the shape becomes more uniform. You only have a couple of minutes to do this as soon as they come out of the oven before they start to cool and set. This works best when the cookies are baking on parchment baking paper, as it is very non-stick and cookies will easily glide and reshape. 

Chopped chocolate: This is the secret to chocolate "puddles" in cookies. If you have a chocolate bar  (thin, for baking - such as Ghirardelli), you can replace half the chips with chopped chocolate and press some chopped chocolate pieces into the tops before baking for visible chocolate puddles.