27 Tips to Open Cheryl Cookies Production Business

Cheryl cookies: The perfect chocolate chip cookie is within your reach. Once you’ve mastered the art of the chocolate chip cookie from scratch, there’ll be no going back to the frozen tubs! This article offers a few ways to make chocolate chip cookies––give yourself the luxury of trying out all of them to work out which is your favorite. You can even customize your own toppings to put into your cookie dough. It’s just something that requires a good work ethic and people who enjoy baking.

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Cheryl cookies

 1. Get the Ingredients

Basic Super Cheryl cookies

Yields: 5 dozen (60) small cookies

  • 2 ¼ cups (270 g) of flour
  • 1 teaspoon (6 g) of salt
  • 1 teaspoon (5 g) of baking soda
  • 2 sticks (230 g) of butter
  • ¾ cup (130 g) of packed brown sugar
  • ¾ cup (150 g) of granulated sugar
  • 2 large eggs
  • 1 teaspoon (5 mL) of vanilla extract
  • 1-2 cups (170-340 g) of chocolate chips

Chewy Chocolate Chip Cookies

Yields: Approximately 5 dozen (60) medium sized cookies

  • 2 cups white sugar
  • 2 cups brown sugar
  • Pinch of salt
  • 4 eggs
  • 2 cups (4 sticks) of butter (softened)
  • 6 cups of self-rising flour (adapt this for elevation and humidity as needed; make sure the cups are level)
  • 2 teaspoons of vanilla extract
  • 1 teaspoon (5 ml) baking soda
  • 1/4 cup milk
  • 4 cups of chocolate chips
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Cheryl cookies

Vegan Dairy- and Egg-Free Chocolate Chip Cookies

Yields: 40 cookies

  • 2 cups (470 ml) flour
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) baking soda
  • 1 cup (240 ml) margarine
  • 34 cup (180 ml) brown sugar
  • 34 cup (180 ml) vegan sugar
  • 1 teaspoon (5 ml) vanilla extract (essence)
  • Egg replacer equivalent of 2 eggs (Ener-G Egg Replacer works best, but you can also mix together 2 tsp. cornstarch and 1/4 cup water)
  • 12 ounces (340 g) semi-sweet chocolate chips

Banana Chocolate Chip Cookies

Yields: 18 cookies ‘

  • 2 12 cups (590 ml) (315g) all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 12 teaspoon (2 ml) salt
  • 14 teaspoon (1 ml) baking soda
  • 12 cup (120 ml) (100g) white sugar
  • 12 cup (120 ml) (110g) brown sugar
  • 23 cup (160 ml) (150g) butter, softened
  • 2 eggs
  • 1 teaspoon (5 ml) vanilla extract (essence)
  • 1 12 cups (350 ml) bananas, mashed
  • 2 cups (470 ml) (335g) semisweet chocolate chips
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Cheryl cookies

2. Preheat the oven to 375°F/190°C.

3. Combine flour, salt, and baking soda in a medium bowl. To reduce clumpiness, sift through a sifter or sieve. Gently mix these together, then set the bowl aside.

4. Beat the butter and sugar together in a large bowl, then beat in eggs and vanilla extract. The coarseness of the sugar granules will help break the butter down, so be sure to do this first. Then add the eggs and vanilla and mix again until completely combined.

5. Gradually a cup at a time add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, then add chocolate chips.

Pour a cup of the dry ingredients, stir, and repeat until the dry and wet ingredients are totally combined. Fold the chocolate chips in until fully incorporated. At this point you should have a moderately thick cookie dough.

  • Do not over-stir the dough. While the dry ingredients should be added gradually, don’t do so little at a time that your dough turns to brick. Aim for adding the dry ingredients in four or five batches.

Cheryl cookies

6. Drop spoonfuls of cookie dough onto a pre-greased or a lined baking sheet.

Leave at least an inch of space between the cookies because they’ll spread out when they bake. You can usually fit 12 cookies on a full-sized cookie sheet at a time.
7. Bake for about 10 minutes or until barley golden brown around the edges. Do not over bake; if you do the cookies will be dark brown and burnt. Remove the pan from the oven and let the cookies rest on the pan for 10 minutes. This will cook the cookie thoroughly while they will remain chewy.
8. Let cool for about 5-7 minutes. Using a spatula, lift cookies off and place onto wax paper, a plate, or a cooling rack.

9. Go ahead and eat! Eat when hot and steamy or cooled and slightly crisp. If you like you can pipe a small swirl of icing or whipping cream on top and add some sprinkles to make it look fancy.

Read on: 38 Tips to Make Good Use of Last Crumb Cookies for Money

Making Chewy Chocolate Chip Cookies

10. Preheat the oven to 350ºF/180ºC.

11. Add the vanilla, sugar, brown sugar, eggs, and butter.

  • Use coarser sugar for thicker, chewier cookies. When sugar dissolves, it acts as a tenderizer that interferes with dough structure. This increases spreading because finer sugar dissolves more easily than coarser sugar. So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect). If you decide to use powdered sugar for extra crispiness, make sure it doesn’t have corn starch in it, or you’ll get unexpected results.
  • Mix these ingredients until creamy.

Cheryl cookies

12. Add the flour, salt, and baking soda/powder.

13. Mix until fully blended; add the milk to achieve a smoothly blended dough. After blending the mixture, add the chocolate chips.
14. Apply cooking spray to the pan so that the cookies won’t stick to the baking pan. Alternatively, line the pan with baking paper.

15. Roll a small ball for each cookie.

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16. Place the cookie balls on the baking pan.

Cheryl cookies

17. Flatten each cookie with a fork. This will leave distinct ridges and flatten the cookie neatly.

18. Put cookies in the oven for about 8-10 minutes or until light golden brown. Don’t overdo the cooking, as they’ll continue to cook after you remove them from the oven.
19. Take the cookies out of the oven and let them sit on a wire cooling rack for about 15 minutes to cool. Be careful not to burn yourself on the melted chips when transferring the cookies to the rack – use a spatula. The cookies are ready to eat when the chocolate chips solidify again.
20. Store in an airtight container, or eat the cookies once they’ve cooled.

Cheryl cookies

21. My cookies turned out dry and burnt… Chocolate chip cookies turn out dry for lots of reasons. Sometimes you over-mix the dough too much and they start to dry and harden. Avoid mixing the dough too much for better effects. Adding a little water or butter prevents the dough from getting dry or burnt as well. You may also need to reduce your heat on the oven, all ovens are different and vary. One more note: Because of the heat and temperature in your house, cookies continue to bake, even after you take them out of the oven. Try under-baking cookies for better results.

22. My cookie dough is crumbly… Remember the temperature of your ingredients is important when making cookies. The butter must be at room temperature and should be soft. When adding the flour, mix slowly and never over-mix, even a little. This always ruins cookies and makes them crumbly. Another thing, follow each requested ingredient that this recipe is asking for. If it says use granulated sugar, use it. Don’t go and switch to caster sugar, this ruins the cookie dough.

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Cheryl cookies

23. The bottom of my cookies are burnt… Be careful of rolling your cookies too large. The time it takes to cook the larger cookie will burn the bottom. You might also want to see the cookie tray you used. Dark non-stick trays make cookies bake faster so this could be the case. Another problem could be the rack in your oven. If it’s too low, the heat on the bottom gathers into the cookies and bakes faster as well.

24. My cookies are raw but the edges are brown… Your oven is too hot! Cookie dough takes time to bake, but the edges usually brown quicker since they catch the most heat. Take the cookies out of the oven and lower the temperature on your oven. Have the cookies sit on top of the oven, they’ll still bake outside of the oven but without getting the edges burnt. Another tip: Try freezing the dough before you bake them, since the colder dough won’t spread and bake as fast.

Cheryl cookies

25. My cookies won’t get off the tray… First, have the cookies cool before trying to tackle them. Next, use a spatula and slowly pick them up. If the cookies break mix it with ice cream. In the future, spread non-stick greasing spray or butter/margarine on the cookie tray before using it. Parchment paper can work as well.

26. More tips

  • Do a few test cookies to see the outcome. If they come out strange, adapt the recipe.

  • Don’t place the cookies too close together, otherwise they will run and join together.

  • The more butter your cookies contain, the more they will spread. Butter also helps them become softer.

  • Stir the cookie dough with a wooden spoon; this helps it keep more air bubbles, and be more airy.
  • Add your own toppings, such as oatmeal to be creative.
  • If you don’t have chocolate chips, a good alternative would be a bar of chocolate (such as Hershey’s milk chocolate) snapped into pieces. This would create bigger bits of chocolate than just chocolate chips, and would make the cookies chunkier and more tasteful.

    Cheryl cookies

  • Use parchment paper or silpat sheets to prevent sticking.
  • If you don’t have any vanilla, adding a little bit of honey will make your cookies taste sweeter too.
  • Always keep an eye on your cookies so they don’t burn.
  • Sift the flour to prevent clumps.
  • The mixture for the basic chocolate chip cookies is very buttery, so don’t be surprised if they leak butter when placed on the hot pan.
  • Measure with care.
  • When you are using sugar and vanilla extract don’t put too much sugar in otherwise it will be too sweet (vanilla extract already contains sugar and is very sweet).
  • Always wear oven mitts when taking something out of an oven.

    Cheryl cookies

27. Things You’ll Need

Basic Chocolate Chip Cookies

  • Medium bowl
  • Large bowl
  • Mixing spoon
  • Measuring cups and spoons
  • Cookie sheet (or baking sheet)
  • Spatula
  • Wax paper (optional)
  • Cooling rack (optional)
  • Mixer or whisk
  • Oven mitts or gloves (optional)

Chewy Chocolate Chip Cookies

  • Mixing bowl
  • Mixing spoon
  • Anti-stick cooking spray or parchment paper (baking paper)
  • Baking pan (baking tray)
  • Fork
  • Wire cooling rack
  • Spatula
  • Airtight container for storage

Cheryl cookies

Vegan Chocolate Chip Cookies

  • Cookie sheet (or baking rack)
  • Medium bowl
  • Large bowl
  • Spoon
  • Wire cooling rack (or baking pot)

Banana Chocolate Chip Cookies

  • Large bowl
  • Medium bowl
  • Wooden spoon
  • Parchment paper
  • Cookie sheet
  • Hand mixer (or blender)

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