Emilie Meyer
There are many ways to put cookie dough on a pan, depending on the type of cookie you want to bake. For example, if you're making skillet cookies, you can simply press the dough into the pan, bake, and then top with ice cream. If you're making individual cookies, it is recommended to chill the dough in the fridge for 15-30 minutes before dividing it into small balls and placing them on a parchment-lined pan. You can flatten the dough balls with your palm or the bottom of a glass, then bake according to the recipe instructions. If you're baking in a frying pan, it's important to use a non-stick pan and cook the cookies on low heat to prevent burning.
Characteristics and their Values:
| Characteristics | Values |
|---|---|
| Type of Pan | Non-stick frying pan, cast iron skillet, sheet pan |
| Pan Preparation | Line with parchment paper, do not grease with butter or oil |
| Dough Preparation | Chill in the fridge for 15-30 minutes, divide into small balls |
| Dough Placement | Place balls 2 inches apart, flatten slightly with palm or glass, spread evenly |
| Baking | Preheat pan, cook on lowest heat, bake for 5-7 minutes on each side, cook until golden brown |
| Serving | Serve warm with ice cream, milk, or vanilla ice cream |
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What You'll Learn
Use a non-stick pan
Using a non-stick pan is a great way to bake cookies without the hassle of greasing the pan or using parchment paper. Non-stick pans are designed to prevent food from sticking to the surface, making them ideal for baking cookies. Here are some detailed instructions on how to use a non-stick pan for baking cookies:
First, it is important to prepare your cookie dough by chilling it in the fridge for about 15-30 minutes. Chilling the dough helps to prevent the cookies from spreading too much in the pan, resulting in taller and chunkier cookies. It also ensures that the centre remains soft while the bottom cooks. Once the dough is chilled, use your hands or a kitchen knife to divide it into small balls.
Next, preheat your non-stick pan on low heat. It is important to use low heat to prevent the cookies from burning. Give each cookie dough ball enough space in the pan, placing them at least 2 inches apart. This will allow the cookies to cook evenly and prevent them from sticking together.
Now, it's time to bake your cookies! Be patient during this process, as it may take longer than baking them in an oven. Keep an eye on the cookies and adjust the heat as needed. You want the heat to be just right so that the cookies are cooked all the way through without burning. The ideal temperature will depend on your stove and the thickness of your cookies, so use your best judgment.
Finally, when the tops of the cookies are no longer shiny and the bottoms are browned, they are ready to be removed from the pan. Use a flat or metal spatula to carefully lift the cookies from the pan and transfer them to a wire rack to cool. Repeat this process with any remaining cookie dough.
Using a non-stick pan can make baking cookies a breeze, but it's important to follow these steps to ensure the best results. With a little patience and practice, you'll be baking perfect cookies in no time!
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Chill the dough
Chilling your cookie dough is a crucial step in achieving the perfect cookie. It might be tempting to skip this step, especially if you're in a rush for a sweet treat, but chilling your dough will ensure your cookies are thick and chewy, with a more concentrated flavour.
The first step in chilling your dough is to decide how long you want to chill it for. If you're in a hurry, 30 minutes in the fridge will be enough to firm up your dough and prevent it from spreading too much in the pan. However, if you have the time, chilling your dough for longer will improve the flavour and texture of your cookies. Leaving your dough to chill for 24 to 48 hours will allow the ingredients to marry together, enhancing the flavour and resulting in a chewier cookie. If you're using brown butter in your recipe, this longer chilling time is especially important, as it allows the flavours to develop, creating a richer, more decadent cookie.
If you're chilling your dough for a shorter period, you can place it directly in the fridge. However, if you're planning to chill your dough for longer, it's best to place it in an airtight container to prevent it from drying out.
Once your dough has chilled, it's time to shape it. If you've chilled your dough for a longer period, you'll need to let it sit at room temperature until it's malleable enough to work with. Then, use your hands or a kitchen knife to divide the dough into small balls. Place these balls on a parchment-lined pan, leaving at least 2 inches of space around each one. Flatten the dough balls slightly with your palm or the bottom of a glass, and they're ready to bake!
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Divide the dough into balls
To divide the dough into balls, start by chilling the dough in the fridge for 15-30 minutes. This is an important step as it helps to prevent the cookies from spreading too much in the pan, resulting in taller, more chunky-looking cookies. It also ensures that the centre remains soft while the bottom cooks, resulting in soft-batch cookies.
Once the dough is chilled, use your hands or a kitchen knife to divide it into small balls. If you're making skillet cookies, you can simply press the dough into the pan at this stage. However, if you're making individual cookies, be sure to give each dough ball enough space in the pan. Place the balls in the pan, leaving at least 2 inches (5 cm) of space around each one.
You can then slightly flatten the dough balls with your palm or the bottom of a glass. This will help create a more uniform thickness, resulting in a chewier texture.
For a more rustic look, you can also use a fork or even your fingers to create a textured surface on the dough balls. This will give your cookies a more homemade feel.
Finally, remember that the size of your dough balls will depend on the size of your pan or skillet. For a larger skillet, you may need to use more dough to ensure an even layer.
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Flatten the dough balls
To flatten cookie dough balls, you can use your palm, the bottom of a glass, or a sheet of parchment paper. If you are baking your cookies in a frying pan, it is recommended that you chill the dough balls before placing them in the pan. This prevents the cookies from spreading too much, resulting in taller, more chunky-looking cookies.
When using a frying pan, it is important to use a nonstick pan and to preheat the pan on low heat. Place the chilled dough balls in the pan, leaving at least 2 inches of space around each ball. Flatten the dough balls slightly with your palm, the bottom of a glass, or a sheet of parchment paper. Be careful not to flatten them too much, as you want to avoid the cookies spreading too much in the pan.
For oven-baked cookies, you can also chill the dough balls before placing them on a parchment-lined baking sheet. However, it is not necessary to chill the dough if you are looking for a more firm cookie. Use your hands or a kitchen knife to divide the dough into small balls, then flatten them slightly. Again, be careful not to flatten them too much, as this will affect the shape of your cookies.
If you are making a sheet pan cookie, you will spread the dough in an even layer across the entire pan. This creates a giant cookie slab that can be cut into portions and served right from the tray. For this method, you will likely want to use a kitchen knife or a sheet of parchment paper to spread and flatten the dough, as using your palm may be less effective for this larger surface area.
No matter which method you choose, remember that the key to successful cookie dough placement is patience. Whether you are using a frying pan or an oven, the baking process may take longer than you expect, especially if you are aiming for a soft-batch or chewy cookie.
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Bake on medium-low heat
Baking cookies on a stovetop requires patience, as it takes twice as long as baking them in an oven. To start, chill your cookie dough in the fridge for 15-30 minutes. Then, divide the dough into small balls and place them on a parchment-lined pan, leaving at least 2 inches of space around each ball. Flatten the dough balls slightly with your palm or the bottom of a glass.
When baking cookies on a stovetop, it's important to use a nonstick pan and cook the cookies on medium-low heat. Preheat your pan on low heat before placing the dough in the pan. This will ensure that the cookies are cooked evenly and that the bottoms don't burn.
Once the pan is preheated, place the chilled dough balls in the pan, giving them enough space to spread. Cover the pan with a metal lid or aluminium foil to create a mini-oven effect and trap heat inside. This will help ensure even baking.
Cook the cookies on medium-low heat for about 5-7 minutes. Keep an eye on them to make sure they don't burn. The ideal temperature is hot enough to reach the middle of the cookie but not so hot that it burns the cookie before it's baked all the way through.
When the top of the cookie is no longer shiny and the sides and bottom are just browned, the cookies are ready to be flipped. Use a spatula to carefully flip them over and cook for another 5-7 minutes, or until the other side is also golden brown.
Once both sides are golden brown, remove the cookies from the pan and let them cool slightly before serving. For a delightful contrast of textures, serve the cookies warm with a scoop of ice cream or your favourite dessert. Enjoy your freshly baked stovetop cookies!
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Frequently asked questions
Start by chilling the dough in the fridge for 15-30 minutes. Then, divide the dough into small balls and place them on a parchment-lined pan, leaving at least 2 inches of space around each ball. Flatten the dough balls slightly with your palm or a flat object like a glass.
It is not recommended to grease the pan with butter or oil as this can cause the dough to spread excessively, resulting in thin or shapeless cookies. Instead, line the pan with parchment paper for convenient cleanup and to maintain the dough's shape.
No, it is not recommended to put cookie dough on a hot pan. The heat will cause the butter in the dough to melt too quickly, disrupting its even distribution. This will result in unevenly baked cookies.
For a conventional oven, bake the cookies for 5-7 minutes on medium-low heat. Keep an eye on the cookies and flip them when the bottom turns golden brown. Cook until the other side is also golden brown. For a stovetop, use the lowest heat setting and be patient as it can take twice as long as baking in an oven.
The cookies are done when they are golden brown on both sides and the tops are no longer shiny. Remove the cookies from the oven and let them cool slightly before serving.
