It goes without saying that cookies rule all especially Vegan Chocolate Chunk Cookies. Ever since I started baking cookies have always been my go-to thing.

Cookies are always a hit with everyone. They’re easy and approachable when compared to most desserts – most cookies don’t require special equipment or complicated ingredients, either. They’re also super easy to eat, bake, share, store, ship, freeze, and make in advance. Not only this, cookies are convenient, perfect for gifting, look pretty in simple packaging and can be made in large batches for events, bake sales, parties, etc.

I don’t think there is a single person out there who does not appreciate a fresh-baked homemade cookie (or at least I chose to believe so).

Before we get started, these are 5 essential cookie baking tools:

1. Flat Baking Trays: A set of quality FLAT baking trays is a MUST. Make sure the tray has no ridges or patterns (the trays that come with the oven usually have those). If you are buying new trays try to buy lighter coloured ones that are slightly thick, as dark coloured, flimsy ones usually lead to over baking and burnt cookies.

2. Silicone Baking Mat OR Quality Baking Paper: Baking Mats are one of the best baking tools ever. whether you are making cookies or thin cakes, it works like magic. Or if you don’t want to invest in a baking mat you can always buy good quality non-stick baking paper (they’re pretty inexpensive, but not sustainable).

3. Rubber Spatulas: I don’t think one can ever have too many. And nothing beats them (given they are well-made and sturdy) These are my favourite ones. From stirring to mixing to scraping the bowl clean, they can do it all.

4. Cookie Scoops: Cookie Scoops are not just to ensure consistent shape, but also the SIZE. The scoop ensures even sized dough. As a result, the cookies come out even sized and consistently baked.

5. Wire Rack or Cooling Rack: When I take the cookies out of the oven I let them cool on the baking tray for 5-7 minutes. Then, I immediately transfer them to a wire rack to cool. Why this process? This process allows the whole cookie to cool down evenly and avoid soggy bottoms (of the cookies).

The following 8 cookie baking tips help guarantee a better batch of cookies. No more wasted time or ingredients!

Follow the recipe says, if it says to chill the cookie dough, then do it. Don’t skip the step. If the cookie dough feels sticky or wet – just put it in the fridge. Chilling cookie dough makes it firm and helps prevent excessive spreading. The colder the dough, the more even the spread. Also, chilling help the flavours develop properly. Chilled cookie dough is also easy to handle and scoop. Some recipes may ask you to chill the dough before scooping, some after and some may ask you to do it at both stages. Just follow the cooking instructions. In case the dough feels too cold and hard to use simply leave it at room temperature for 5-10 minutes and it will become easy to use.

It is the most important part of any cookie recipe. It is imperative and there is legit science to support these steps. If the recipe calls for room temperature butter and eggs make sure they are at room temperature. If the dough needs to be cold then it needs to be cooled. No shortcuts or skipping steps. Accuracy of oven temperature is also very important. Make sure your oven is calibrated correctly. In case it is not, then buy an oven thermometer (they are very inexpensive) and use it. You won’t regret it.

Nobody can possibly ever tell you the exact time you should bake your cookies. All the baking times mentioned in any recipes are not accurate for every scenario. Every place, person, kitchen and oven are different. Maybe it’s hotter where I am. Maybe your kitchen is colder. Just IGNORE the baking time in every recipe (it’s usually just a yardstick). Simply look at the final product and decide. Decide based on what is in front of you. And then with time you will build instincts and know when your product is ready. Also, keep in mind that everyone prefers different cookies, some people like them crispy, some like them very soft. All these can be achieved by simply playing around with the baking time.

Make sure you cool the cookie dough properly. Once the dough is chilled, work very quickly. Because the longer you take to work with the dough, the warmer it will get. And if it gets warm then the cookies will spread excessively. So the quicker you are the more even the spread of the cookies will be. Also, ensure you follow the recipe temperatures precisely (after all baking is more of a science than anything).

You get the best possible results when the oven only concentrates on just 1 batch. Try to avoid multiple batches at the same time. But if you have to bake more than one batch, rotate the trays back and front as well as between racks (up and down). This helps in even baking and browning. But if you have the time and bandwidth try to bake cookies on one rack at a time. Because even if you bake multiple batches at one, you will have to open the oven too many times to move trays and as a result, the oven will have an inconsistent temperature leading to an uneven bake.

If the recipe calls for mixing room temperature butter and sugar (also known as creaming) make sure the butter is actually at room temperature and the sugar is properly powdered. If you think there are some sugar granules left or there are any lumps then sift the sugar before using. Then mix the sugar and butter using a whisk or electric mixer. Continue to mix it until the mixture turns light in colour and the mixture becomes smooth (sugar grains can’t be felt). Doing this step properly will give you a nice and voluminous cookie mix resulting in a lighter and softer cookie (rather than a stodgy and cakey cookie).

Always add the dry ingredients to the cookie dough at once. Never add the dry ingredients in instalments. If you add the dry ingredients in batches it will lead to a loss in the volume of the dough. Also adding in batches result in over-mixing causing the cookie to turn out very dense. So always add the dry ingredients in one go and mix just until everything is combined.

Always bake your cookies on a lined baking tray. Never bake them directly on a baking tray or even on an oiled baking tray. Line your baking tray with a silicone baking mat or baking paper. And if you have an option between a silicone baking mat and baking paper I would recommend a silicone baking mat as it helps avoid excessive spreading. It’s reusable and leads to less wastage of resources. And they are very easy to maintain.

I hope these help you make the best cookies in the world.

Question: What is your absolute favourite type of cookies?

What is the best dairy-free milk option when it comes to baking? Well, that depends on what recipe you are making. Let me break it down for you. Welcome back to another article of my Back to Basics series. In this article, I will be discussing my personal favourite dairy-free milk options for general consumption as well as for baking and cooking.

As times change and progress, more and more people are becoming aware about their allergies and intolerances towards certain ingredients and food products. Lactose intolerance being one of the most common forms of food intolerance is becoming more and more prevalent. A lot of people are interested in cutting back on dairy products these days. It is either because they have a food allergy or follow a vegan diet or simply because they like dairy-free milk better than dairy milk.

In this article, I will talk about some of my favourite dairy-free milk options and some easy and reliable recipes for how to make them at home. All the milk alternatives mentioned are perfectly alright for baking and cooking – the trick is to know what option works best for which recipe. I completely understand that making this choice can be tough. So here I am, attempting to simplify it for you.

This option of dairy-free milk is just amazing. I will never forget the first time I tried it. It was life-changing. Especially for all the fellow coffee drinkers: you need to try Oat Milk ASAP if you haven’t already. Oat milk is simply fantastic in Hot Mochas and Lattes. And even Iced Coffees. Though it is comparatively new in the Indian market and there aren’t too many packaged options available. It is probably the most cost-effective and easiest dairy-free alternative to make. It is naturally a very luscious option that adds a rich creaminess without added fat. Oat milk is perfect to use in baked goods that require a certain thickness and richness to it without having to add fat (for example it tastes exceptional in Bread Puddings and Banana Breads)

To make oat milk all you require is oats and ice-cold water. They are added in a 1:3 ratio (that is one part oats and 3 parts water). Blend them up and strain them. And voila! The only secret to making perfect oat milk is that your water needs to be ice-cold or else your milk will have a slimy feel to it. I like to make oat milk at home as it’s quick and can be made at a moment’s notice (no prep required). And I do not like to add sugar to my oat milk. But if you feel lazy or simply want to stock up in advance Urban Plater Oat WOW is a good option. They have flavoured options and unsweetened options too.

Almond milk is one of the most commonly and easily available options when it comes to dairy-free milk. Nut milks in general are a great option whether to consume on their own or while cooking and baking. The best part about nut milks is that depending on what kind of nut you are using, you get an additional slightly nutty flavour which works really well with certain kinds of preparations. You can make nut milk using Almonds, Cashew Nuts, Macadamia nuts, Walnuts, Hazelnuts etc..

For anyone who likes to add a splash of milk to their coffee, nut milks are a great option. Their nuttiness pairs beautifully with the flavour of the coffee.

They are super simple to make: by soaking, then blending and straining the nut of your choice with water. All homemade nut milks just require the nuts of your choice, water and any flavouring you would like to add (like vanilla extract or sugar).

The simplest and most cost-effective nut milk is Almond milk. It can be used in a 1:1 ratio for regular dairy milk. I usually prefer making my own almond milk to avoid consuming any sort of added sugars. But in case you are in a hurry or feel too lazy to make your own almond milk then, Epigamia Almond Milk is a brilliant option. I usually buy their unsweetened variant. But they do offer other flavours too.

Whenever you buy from any brand make sure to check the nutrition label for any additives like sugar, stabilisers etc.

I love to add nut milk to my smoothies, cold beverages or a splash in my coffee (not in larger quantities). I find they add a lovely body and flavour to it. They also work great in vegan cakes or dairy-free cakes like this Vegan Chocolate Cake with Mocha Frosting.

I love working with coconut milk. It is a staple in my kitchen. It may not be the best option when it comes to beverages. But it is the most ideal option when it comes to cooking and baking. Coconut milk is a rich plant-based milk that makes a great substitute for dairy milk and is also loaded with added benefits. It has the right kind of fats and very little sugar. This makes it the perfect replacement for milk in baking and cooking. It can be used in a 1:1 ratio for replacing milk. It is very easy to work with and store making it a great option for baking and cooking.

The only drawback that coconut milk has is that the aroma is very difficult to cover up. The flavour can die out when baked making the flavour of coconut milk completely undetectable.

This alternative milk is easy to find and make as well. But I would not recommend making it at home since the output ratio is very low. So it makes sense to make it at home if you plan to use it in a small quantity. Luckily, it is easily available in the market and that too by a wide variety of brands. So you can simply stock up. The only thing you need to be careful about is that you read the nutrition label carefully to ensure that it does not contain any added sugars. flavouring agents, enhancers etc..

The one dairy-free alternative that has been available to us for the longest time is Soy Milk. I’m sure most of us have tried soy milk at some point or another. This Soybean based milk alternative has been prevalent in a lot of cultures and has been used for baking, cooking or simply to drink. But I am not a big fan of it. It somehow tastes very gritty to me and has a very strong flavour. Even if you use strong favours like chocolate it is very difficult to mask its flavour. Also, soy milk is not the best option when it comes to our health. So consuming it in moderation is a good idea.

In general when it comes to dairy-free milk, you do you. The taste and flavour have to work for your palette. Also, if you have some sort of intolerance or allergy, consume whatever sits well with your digestive system and body in general.

I sincerely hope that this article helped you understand the world of dairy-free milk options a little better than before.

Question: What’s your favourite alternative milk? Share in the comments below!