Bake Shop Tutorials
Hello! Here's a quick tutorial describing how to complete your Bake gourmet baking mix. Follow along with this method to make the following recipes:
Secret Recipe Chocolate Chip Cookies, Soft & Sticky Butterscotch Cookies, Sugar & Spice Cranberry Cookies, Festive Fall Favourite Cookies, Super Soft Cranberry & White Chocolate Cookies, Chocolate Cookies with Butterscotch and Sea Salt, Cool and Creamy Mint Fudge Cookies, Blissful Chocolate Peanut Butter Cookies, Santa's Favourite Cookies, and Mrs. Claus's Secret Cookie Recipe.
Each recipe has different "add-ins," which refer to the chocolate chips, dried fruit, candies, etc that are at the top of your jar. Although you may not see the same variety of cookie in these photos, you are still looking at the correct method if your title is listed above.
Have fun and enjoy!
First, gather your ingredients. Grab your baking mix, 1/2 cup of softened butter, 1 tsp of vanilla and 1 egg. I recommend using butter that is very soft, but not melted.
Open the jar, remove and discard the plastic bag, and scoop out the add-ins as best you can. Just set them aside for later. Some sugar in with the add-ins and some add-ins left in the jar are both fine, don't feel the need to be too fussy.
In a bowl, either with an electric mixer or by hand, stir up your softened butter until it's smooth. Next, mix in your egg and vanilla. This mixture will be lumpy and may seem a little weird, but it will be fine!
Next, you'll dump in the remaining ingredients in the jar. If your brown sugar has hardened, don't fear! That's completely normal, albeit a little irritating. Click over to this page to learn how to soften it up before moving forward! Now you'll mix your dough together. The resulting texture at this point will vary depending on how soft the butter was, the size of your egg, etc. Whether your dough is soft and smooth or seems crumbly and dry, it's still correct! If it does seem crumbly, add 1-2 tablespoons of milk or water until it comes together. Also, as I prefer to do, you can get your (clean) hands in there and mix it up manually.
Now is the time to pour in those add-ins you set aside earlier. Give the dough another quick stir to incorporate them and cover your dough lightly with some plastic wrap. Refrigerate your dough for 30 minutes. The purpose of refrigerating cookie dough is to give the butter a chance to solidify again. This makes for a much more even spread in the oven, resulting in a thicker, chewier cookie!
Once your dough is nice and chilled, preheat your oven to 350*F and get out a couple of baking sheets. I like to line mine with a nonstick silicone baking mat, parchment paper, or aluminum foil. Alternatively, you could grease the sheet with nonstick spray or a little bit of butter. Using a cookie scoop or a spoon, scoop the dough into portions that are about the size of a rounded tablespoon. Try to get each scoop roughly the same size. Once preheated, pop these in the oven for about 10 minutes. The cookies are done when the centers still look a bit pale or under-cooked, but the edges have developed a little bit of colour. Cookies over-bake really easily, so keep an eye! Also, give them at least 10 minutes to cool before removing from the baking sheet.
Your cookies are done, it's time to eat! But first, I'd love to see a photo of what you created. Or, send me one of your baking process - tell me what getting creative in the kitchen means to you or your family! You can either post them at Facebook.com/TheBakeSite or share a photo on Instagram and tag @Chelsey_TheBakeSite to make sure I see it! I'd love to share it on my page as well. Thank you so much for bringing my favourite and most-loved recipes into your kitchen and being a part of my mission to get people creating!
How to solve the issue of hardened brown sugar!Read More