These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.
Fold in shredded cheese, garlic powder, and spices
Put on baking sheet and bake at 350º until browned
From the video:
Ingredients 🛒
🥚 1 cup egg whites, whipped to stiff peaks
🧀 1 cup shredded cheese (sharp cheddar or mozzarella)
🧄 1 teaspoon garlic powder
🌿 1 teaspoon dried oregano, basil, or Italian seasoning
Perfect for snack time, appetizers, low-carb meals, or a quick savory bite, these cheesy garlic bites are full of flavor without needing bread or flour.
You need 7 ingredients altogether. They’re the same ingredients in my soft dinner rolls, which is also a rich dough. However, brioche requires more butter, sugar, eggs… and a bit more time!
The other main difference you’ll see between this recipe for brioche compared with many of my yeast bread recipes is the temperature of the milk, eggs, and butter. We’ll get into that below, when I walk you through the steps.
Flour: You need bread flour for this recipe. All-purpose flour is convenient for most, but bread flour produces the best structure here. There are no other changes to the recipe if you use all-purpose flour.
Yeast: You need 2 and 1/4 teaspoons active dry yeast or instant yeast, which is 1 standard packet (7g).
Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough. Plus it gives this brioche its characteristic mildly sweet flavor.
Salt: You can’t make flavorful bread without salt!
Milk: For the softest brioche, use whole milk.
Eggs: 3 eggs provides structure and richness.
Butter: Butter promises a flavorful, soft, tender brioche. You’ll add it in later, a little at a time.
To learn how to make homemade brioche, I turned to the king. King Arthur Baking, that is; specifically, their Big Book of Bread, which is one of my favorite cookbooks for discovering the hows and whys of bread-making. The recipe you see below was adapted from the basic brioche in that book.
Use a stand mixer: Brioche requires a really long mixing time, so I strongly recommend using a stand mixer (fitted with a dough hook) to make it. It is very difficult (and a lengthy process!) to make brioche without one.
Keep things cold: The milk, eggs, and butter should all be cold when you begin. The long mixing time means the dough will gradually warm up. Keep the butter in the refrigerator until you’re ready to add it to the dough, and pound it with a rolling pin between sheets of parchment paper to make it pliable (but still cool).
Give it a rest: Once the dough is kneaded and ready to rise, cover it tightly and refrigerate it for at least 12–16 hours. The buttery dough will be very soft and difficult to handle, and you need to allow the butter time to re-solidify, so the dough will be workable and easy to shape. (You can actually leave it in there for up to 48 hours, so that allows for flexibility for when you bake it.) The cold air also slows down the yeast activity and fermentation, which enhances the bread’s flavor.
Use a kitchen scale: In addition to using a food scale to weigh the ingredients for the most precise measurements, it really comes in handy for dividing the dough into 6 evenly sized pieces. Simply weigh the entire ball of dough, then divide that number by 6 to determine how much each dough ball should weigh.
Tent with foil: Loosely tent the loaf with aluminum foil halfway through baking. This prevents the top of the loaf from burning before the center has fully baked.
Let it cool: As tempting as it is to slice into warm, freshly baked brioche, it’s best to wait. Cutting too soon can make the inside seem dense or gummy because the steam hasn’t had time to escape. This is true for most breads, including yeast bread and quick bread.
Should I use European-style butter in homemade brioche?
You can use either American or European butter in brioche. European butter has a touch more butterfat (about 82–85% compared to 80% in American), so the flavor is a little richer and creamier. That extra bit can really shine in a bread like brioche, which is already loaded with butter, eggs, and milk. That said, the difference isn’t huge. If European butter is what you have, go for it! Otherwise, American butter will bake up a perfectly soft, fluffy loaf. It’s what we used in many test loaves.
Can I bake the brioche dough into rolls?
Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8 below. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. See recipe Note below.
Can I braid this brioche dough?
My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the brioche nanterre shape instructed in the recipe below.
Homemade Brioche
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
Learn how to make homemade brioche, an irresistibly rich, buttery bread with a soft, tender crumb. This recipe is a 2-day baking project, since the dough rests in the refrigerator overnight to lower its temperature, as well as develop proper flavor and texture. A stand mixer fitted with a dough hook is essential for best success. Be sure to use cold milk, eggs, and butter. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed
2 and 1/4 teaspoons (7g) active dry or instant yeast(1 standard packet)
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons salt
1/2 cup (120ml) whole milk, cold
3 large eggs, cold
1/2 cup (113g; 8 Tbsp) unsalted butter, cold
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
Instructions
Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, yeast, sugar, and salt. Add the milk and eggs, and mix on medium-low speed for 3 full minutes, until the dough comes together and forms a rough mass around the dough hook. It will be shaggy at first, but just keep mixing until it comes together. Stop the mixer and scrape down the sides of the bowl as needed.
Increase the speed to medium and let the mixer run for 8–10 minutes. Do not shorten this time. The dough should wrap itself around the dough hook and be slapping the sides of the bowl. If that isn’t the case after about 8 minutes, add a little more flour, 1 Tbsp at a time, and keep mixing.
Plasticize the butter: Place a sheet of parchment paper on a sturdy cutting board. Cut the cold butter into 8 equal pieces. Lay the pieces out on the parchment. Place a second sheet of parchment paper on top of the butter. Using a rolling pin, pound the butter to flatten it to about 1/16th of an inch thickness, or about 2mm. If the dough is not yet ready for the next step, transfer the butter, still between the sheets of parchment, to the refrigerator. The butter must be cold.
With the mixer running on medium-low speed, add the butter, 2 pieces at a time. Use a knife or offset spatula to scrape the pieces of butter off the parchment paper and add them to the mixing bowl. Wait until the butter has completely incorporated into the dough before you add the next 2 pieces—this can take about 2 minutes. If the butter gets stuck to the side of the bowl, stop the mixer and scrape it down with a spatula. Once all 8 pieces of butter have been added, increase the speed to medium and let the mixer run for another 2 minutes (again, the dough should be slapping the sides of the bowl), until the dough is smooth, shiny, and elastic. It will be very soft.
Refrigerate the dough: Grease a large bowl with butter, oil, or nonstick spray. Shape the dough into a ball and place it in the bowl, turning it to coat the dough in the butter/oil. Cover tightly and refrigerate for at least 12–16 hours, or up to 48 hours.
Shape the brioche: Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces. A bench scraper is always helpful for cutting dough. (Tip: If you have a kitchen scale, weigh the dough, then divide that number by 6 so you know how much each piece of dough should weigh. For example, if the dough weighs 850g, aim for each piece of dough to weigh around 140–145g.) Shape each piece into a smooth ball, and place in the prepared loaf pan, staggering the dough balls in a zigzag pattern.
Cover the loaf lightly and let it rise at room temperature for 1.5 to 2 hours until it’s puffy and just reaches the rim of the pan.
Adjust an oven rack to a lower position and preheat the oven to 350°F (177°C).
When the brioche has risen to the rim of the pan, brush the top of the loaf with egg wash. Bake for 35–40 minutes, until golden brown on top. For a more accurate test, insert an instant-read thermometer into the brioche; it’s done when the internal temperature reaches 195°F (91°C). If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I always tent aluminum foil over the loaf around the 20-minute mark.)
Let the brioche cool in the pan set on a cooling rack for at least 10 minutes, then carefully flip the bread out of the pan and onto the rack to continue cooling. Cool for at least 1 hour before slicing. (The crumb sets as it cools, giving you neat, fluffy slices—but if you sneak a warm piece, just know it’ll be extra soft!)
Cover leftover brioche tightly and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
Make Ahead Instructions – Overnight: See step 5. The dough must rest in the refrigerator for at least 12–16 hours, or up to 48 hours.
Make Ahead Instructions – Freezing: It is best to freeze the brioche dough after it has had its bulk fermentation, which is the refrigeration step (step 5). To freeze, shape the dough as indicated in step 7. Wrap each ball of dough in plastic wrap and place them all in a freezer-safe container or bag. Freeze for up to 3 months. Thaw the dough in the refrigerator overnight, then let the dough balls come to room temperature, place in the greased loaf pan, and proceed with step 8.
Flour: I recommend using bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it. If you can’t pick up a bag of bread flour, all-purpose is great in a pinch. The bread is still soft no matter which you use. I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead.
Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Milk: I recommend using whole milk for the best, richest-tasting bread. Lower-fat or nondairy milks work in a pinch. Do not use nonfat milk.
Doubling this recipe: For best results, I recommend making two separate batches of dough.
Can I make this dough into smaller brioche rolls? Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. Bake time is around 25 minutes.
Can I braid this dough instead? My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the shape instructed (2 staggered rows of the dough balls in the loaf pan), which is called Brioche Nanterre.
Recipe adapted from Basic Brioche Dough in Big Book of Bread by King Arthur Baking Company
The Secret Code To Understanding Costco Price Tags
BOTTOM LINE FROM GRANDPA:
BEST BUYS: 0.x7 :: 0.00
GOOD BUYS: 0.88 :: Upper Right *
UNKNOWN STATUS: 0.49-0.89 :: Date Bottom Right
FULL PRICE: 0.99
People love Costco because they can find amazing deals on thousands of items for everyday needs, the prices stay relatively stable, and the return policies are fair, if not generous. What most shoppers don’t realize is that the retailer’s price tags contain hidden information beyond an item’s cost. The secret? It’s in the numbers.
We scoured Reddit posts authored by current and former Costco employees, in addition to content from personal finance creators such as @ecommjess and @financeunfolded, to crack the retailer’s price tag code. Keeping just a few of these tips in mind can help you understand when to jump on a deal, when to wait, and when an item is saying “farewell” forever.
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1. Full-Priced Items Always End in .99
If a price tag ends in .99, you’re looking at a full-priced item. The price tag means that this is the best deal Costco was able to get from the supplier, and there haven’t been any further markdowns. You’re still getting a great deal compared to other supermarkets with less leveraging power, but as far as Costco goes, you aren’t seeing added savings on top of the already-low price.
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2. Other 9s Are Discounted by Manufacturers
Products ending in .49, .59, .69, and so on (up to .89) represent special offers from manufacturers. This is done for a variety of reasons, from trial runs on new items to attempts to boost low sales. It’s not guaranteed that these products will stay at that price — they could go up if sales do well and the manufacturer sees a need for more, or they could drop even lower if they don’t fly off the shelves. If it’s a product you’re interested in, it’s a good idea to grab it now, in case the price goes up later.
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3. 8s Mean Manager Discounts
You’re likely to see full-priced items sold at a discount if you can wait to make your purchase. Costco managers will mark certain products down for faster sales before they replenish their inventory, and these decisions are reflected right on the price tag. You’ll sometimes see price tags ending in an 8, which means an item has been reduced for quick sale.
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4. .00 Also Means Low Stock for Quick Sale
You’ll also notice price tags ending in .00, which signals that a product has been marked down to get it off the shelves fast. Tags that end in an 8 or .00 generally represent discounts on a local level, which are, again, determined by management to get products out of the store as quickly as possible. If you spot tags ending in these numbers, those items are nearly out of stock and probably won’t be there if you come back for them later.
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5. Great Deals End in a 7
If you see a tag ending in the number 7, such as .97, you’re looking at a fantastic offer that won’t last long. These tags represent clearance or markdown items that didn’t sell well, and management wants them off the shelves to make space for something fresh. These discounts may include perishable goods that are about to expire or overstocked items.
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6. Check the Upper Right Corner for an Asterisk
An asterisk on a price tag, regardless of the number, means the item number is pending delete in the system, according to a Costco employee’s Reddit post. This happens for a few reasons — either an item is being discontinued, they’re changing the packaging (the most common cause), or it’s only available seasonally. The item won’t be restocked in its current form, however, so if it’s something you really love, you may want to ask a manager for clarification.
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Already-fluent Costco tag readers will want to keep this tip in mind — look for the date listed on the tag. You’ll see it in the bottom right corner, and it will tell you in an instant when the price was last changed. If it’s been weeks without any movement, the item may be set for a price drop soon.
This is my favorite vanilla buttercream. It’s the perfect vanilla frosting that’s simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!
4 – 5 cups (480-600g) confectioners’ sugar (see note)
1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
2 teaspoonspure vanilla extract
salt, to taste
Instructions
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
Adjust if needed: You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Notes
Freezing Instructions: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of room temperature heavy cream, half-and-half, or milk will help thin the frosting out again, if needed.
Quantity: This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 inch quarter sheet cake. Follow the ratios written in this white cake for a two layer cake, or for a three layer cake use the ratios in this confetti cake.
Confectioners’ Sugar: If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.
Heavy Cream: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.
These soft-baked oatmeal cream pies are a homemade take on the classic Little Debbie brand lunchbox treat we all loved growing up. Two chewy, soft-baked molasses- and cinnamon-kissed oatmeal cookies sandwich a fluffy, sweet cream filling. One bite and you’ll wonder why you ever settled for store-bought. And the best part: You don’t even need to chill the cookie dough.
I originally published this recipe in 2013.
One reader, Adrienne, commented: “I have made these cookies twice now. They are without a doubt the BEST cookies my husband and I have ever had… not just best I have made, but best we have ever eaten… Absolutely wonderful! ★★★★★”
And another reader, Kate, commented: “What a fantastic recipe!!! The oatmeal cookies on their own are easily the tastiest and best oatmeal cookies I have EVER MADE! I made my creme pies slightly smaller than the recipe called for so I had about 30 pies total. Highly recommend!★★★★★”
They’re not an exact copycat, though. My homemade version is softer and oat-ier than the original. And I know that packaged oatmeal creme pies use raisin paste (among other additional ingredients) in the cookie dough; these do not.
Ingredients You Need & Why
Butter: These cookies use plenty of it both in the cookie dough and in the filling. You need a lot of butter in the cookie dough to ensure spread. The cookies should be soft and flat, and using proper room-temperature butter will help achieve that. If the butter is too soft, they’ll over-spread and become hard and crispy. Read more: room-temperature butter in baking.
Dark Brown Sugar & Granulated Sugar: I recommend reaching for dark brown sugar, which has a slightly higher molasses content than light brown sugar. This means more flavor. You’ll use some granulated sugar, too, to ensure the cookies spread.
Egg: An egg helps bind the ingredients and provides structure.
Molasses: Just a Tablespoon, for even more flavor.
Flour: Flour gives the cookies structure and helps soak up the moisture in the cookie dough. Note that I slightly increased the flour from the original recipe. I now use 1 and 2/3 cups (209g) instead of 1 and 1/2 cups.
Baking Soda: Helps the cookies puff up, then fall a bit as they cool.
Salt: Flavor enhancer, and to balance the sweet.
Quick Oats: For the ideal texture, use quick oats. They incorporate smoothly into the dough, unlike whole oats, which can make the cookies overly coarse.
Confectioners’ Sugar: To sweeten and thicken the filling.
Heavy Cream: Smooths out the filling.
Let’s address the butter in the room one more time: yes, these cookies use plenty. You need 1 and 1/4 cups (20 Tablespoons) in the cookie dough. This is 2 and 1/2 sticks. You also need 3/4 cup (12 Tbsp) in the filling, which is 1 and 1/2 sticks. These aren’t lightened-up or healthified in any way—and that’s the whole point. They’re a true treat, one worth savoring… every single soft and sticky bite.
Oats Success Tip
Again, use quick oats for the best texture.
If you only have old-fashioned whole oats, which is what I usually use in most oatmeal cookie recipes, give them a few pulses in your food processor to break them down. That’s the secret to helping these cookies spread just right and still hold their soft, chewy center.
Homemade Cream Filling
As the cookies finish cooling, you can make the cream filling. This is just like making an American-style buttercream frosting. Beat butter until smooth, and then add confectioners’ sugar, cream, vanilla, and then add salt to taste. It’s smooth, fluffy, and thick—perfect consistency to stuff inside two cookies!
Homemade Oatmeal Cream Pies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 119 reviews
These soft-baked oatmeal cream pies are a homemade take on the classic lunchbox treat we all loved growing up. Made with buttery, cinnamon-kissed oatmeal cookies and a fluffy, sweet cream filling, they’re even better than the original. And the best part: You don’t even need to chill the cookie dough.
3 Tablespoons (45ml) heavy cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
salt, to taste
Instructions
Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, vanilla, and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
With the mixer running on low speed, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and very sticky, and you may have to mix it all by hand after a few seconds in the mixer.
Scoop the dough, about 2 heaping Tablespoons of dough per cookie (if using a scale, make them 45g each), and arrange 3 inches apart on the baking sheets (about 6 cookies per baking sheet). Cookies will spread a bit in the oven.
Bake for 10–13 minutes or until the cookies are very lightly golden around the edges. The centers will look very, very soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
For the filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Pour in heavy cream and vanilla extract. Beat on high speed for 2–3 minutes. Taste and add a pinch or two of salt, if needed. If filling is way too thick, beat in another Tablespoon of room-temperature heavy cream.
Spread about 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
Cover and store leftover sandwich cookies at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: You can make the cookie dough and store it, tightly covered, in the refrigerator for up to 3 days. Bring to room temperature before continuing with step 5. (Note that the cookies won’t spread as much since the oats have likely absorbed a lot of moisture.) Baked cookies, cooled but not filled/sandwiched, freeze well for up to 3 months. (For best taste and texture, filling should be fresh.) Thaw overnight in the refrigerator and bring to room temperature before continuing with step 8. Unbaked cookie dough balls freeze well for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Read my tips and tricks on how to freeze cookie dough.
Brown Sugar: I use dark brown sugar for extra flavor. If you only have light brown sugar, you can use that with no other changes to the dough.
Oats: Do not use old-fashioned whole oats in this recipe; for the correct texture and to ensure enough moisture is soaked up in the cookie dough, use quick oats. If you only have whole oats, pulse them about 10 times in a food processor before using.
I’ve been a home-schooled chef for over 30 years, and I’ve got to say that Sally’s is one of the best sites I have come across. Her website says it all, only someone with a true addiction to the art of baking could be so comprehensive.
While I’ve copied many of the recipes here FOR MY OWN REFERENCE, you may use them. There is always a link at the top of each page, and I highly encourage you to visit her site. It is more comprehensive than mine, as mine is mainly for my own use.
Sally also has a cookbook that is filled with WONDERFUL recipes.
Sally’s Baking 101
A New York Times Best Seller, this is the ultimate baking book from the creator of the beloved website Sally’s Baking Addiction, written for home cooks of all skill levels and packed with 101 sweet and savory, foolproof recipes plus helpful tips for best results.
Homemade thin mint cookies come together using my chocolate sugar cookies recipe, a splash of peppermint extract, and a divine coating of chocolate. You’ll love these copycat thin mint cookies for when you have a craving and there’s no Girl Scout Cookie box to be found.
Divide the dough into 2 equal parts. Using a rolling pin, roll each to about 1/4-inch thickness on a piece of parchment. Refrigerate the dough for at least 1 hour—chilling is mandatory.
Cut the cookie dough into circles. Use a 2-inch round cookie cutter. Re-roll the remaining dough and continue cutting until all is used.
Bake.
Let the cookies cool completely.
Make the chocolate topping.
Dip each cooled cookie completely into the chocolate. Use a fork to lift out and let any excess chocolate drip off. Place each cookie onto a lined baking sheet and repeat the process for the remaining cookies. Refrigerate the baking sheet to help the chocolate set.
Here’s exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer—they’re incredible!
Make the cookies: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
Once the cookies are cool, begin the topping: Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!
Notes
Make Ahead & Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator if desired. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
Peppermint Extract: Avoid using mint extract; I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.
Slice ‘n’ Bake Option: I’ve been getting questions about using this recipe as a slice ‘n’ bake cookie to avoid rolling out the dough. This is doable, just keep in mind the dough is a little sticky. Roll the cookie dough into two 2-3 inch diameter logs, then chill for at least 1 hour as directed above. Slice each into 16-18 cookies, then continue with step 5.
With only 8 ingredients in this recipe, each and every one has an important job to do:
All-Purpose Flour: Provides structure so the cookies hold their cut-out shapes.
Unsweetened Cocoa Powder: The star of the show! You can use natural or Dutch-process for slightly different flavor profiles. See the section below on this.
Baking Powder: Gives a slight lift without puffing too much (important for flat tops!).
Salt: For flavor balance.
Butter: Unparalleled for buttery sugar cookies. Make sure it’s properly softened to room temperature. And if you’re a baking beginner, check out my tutorial on how to cream butter and sugar.
Granulated Sugar: Sweetens and helps create those slightly crisp edges.
Egg: Binds everything together and adds richness.
Vanilla Extract: Enhances the chocolate flavor without overpowering it.
Success Tips for the Best Chocolate Sugar Cookies
There are a few tricks to making sure your chocolate sugar cookies hold their cookie-cutter shapes in the oven (rather than spreading into unrecognizable blobs):
Roll out the dough BEFORE chilling. It’s much more effective to chill the cookie dough *after* rolling it out, just as you do when making regular sugar cookies or brown sugar cut-out cookies. Trying to roll out hard, chilled sugar cookie dough is frustrating and difficult. So, once you’ve mixed together your dough, divide it into 2 halves, and roll out each portion before chilling the rolled-out dough in the refrigerator.
Another trick: Roll out the cookie dough directly on a silicone baking mat or parchment paper so you can easily transfer it to the refrigerator. If you don’t have enough room for 2 baking sheets in your refrigerator, stack the pieces of rolled-out dough on top of each other, with parchment in between.
Roll evenly: Aim for about 1/4-inch thickness so they bake evenly and stay soft.
My final trick: Instead of dusting your hands and work surface with flour like you usually do when handling/working with dough, use cocoa powder—an ingredient you need for the dough anyway! Flour is tasteless, so might as well use cocoa powder for extra chocolate flavor, right?
3 Cookie Icing Options
Once cooled, these cookies are your canvas! Because the cookies bake with a flat, smooth top, decorating is much easier and more professional-looking.
I have 3 cookie icing recipes, so you have several options to choose from, based on your skill level and decorating needs. Here are the basic differences:
1. Buttercream Frosting: I decorated the pictured chocolate sugar cookie hearts with cookie decorating buttercream, piped on with a Wilton 1A piping tip. Then I spread it around to flatten it out and added these sprinkles. This is a classic vanilla buttercream frosting that soft-sets on cookies after a few hours. In a nutshell:
Only 5 ingredients
Creamy + sweet
Great for beginners
Can decorate with piping tips or simply spread on cookies
2. Royal Icing: I have a separate post for royal icing where you can find many FAQs, make-ahead instructions, and a video tutorial. This icing is ideal for intermediate or advanced cookie decorators. In a nutshell:
Sturdy icing for piping sharp detail and fine designs
Sets on the cookie in just 1–2 hours
Dries firm but still soft, not a hard cement-like texture
3. Easy Glaze Icing: Another option is this easy cookie icing, which I typically use on these Christmas sugar cookies. This glaze-style icing is great for beginners and much easier to make than royal icing because you don’t need an electric mixer or the perfect icing consistency for success. It isn’t as sturdy as royal icing, though, so you won’t be able to pipe concise details. It also takes a good 24 hours to dry. In a nutshell:
Easy to make with just a fork/whisk and bowl
Just 5 basic ingredients
Can decorate with piping tips or a squeeze bottle (good for beginners and young bakers)
And if you’re not into piping tips, you can just dunk the tops of the chocolate sugar cookies into icing like when making mini animal cracker cookies. A fun option if you’re baking with kids!
Do chocolate sugar cookies spread?
Not much! This recipe is designed to hold its shape, especially when the dough is properly chilled.
Can I make this cookie dough ahead of time?
Yes! Chill it for up to 3 days in the refrigerator.
Can I freeze chocolate sugar cookie dough?
Absolutely. Freeze for up to 3 months, then thaw in the refrigerator before rolling. See How to Freeze Cookie Dough for more info.
Cut-Out Chocolate Sugar Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
Total Time:3 hours, 30 minutes (plus icing setting time)
Yield:18 3-inch cookies
These are soft, thick chocolate sugar cookies with lightly crisp edges and rich cocoa flavor. This easy cut-out cookie dough rolls out smoothly, holds its shape, and bakes with a flat surface perfect for decorating with icing or buttercream. Chilling is the most important step, so don’t skip it. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you’d like to make dozens of cookies for a large crowd, double the recipe.
Make the cookies: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
Roll the dough: Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder or flour. Place a dough half on each. With a rolling pin lightly dusted with cocoa powder or flour, roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
Chill the dough: Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
Preheat oven & shape cookies: Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn’t become too warm or soft. If it does, stop what you’re doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
Bake & cool: Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
Enjoy cookies right away or wait until the frosting/icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
Notes
Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing/buttercream to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill in the refrigerator for 1 hour before cutting into shapes and baking.
Room Temperature:Room temperature butter is essential. If the dough is too sticky, your butter may have been too soft. Room temperature butter is actually cool to the touch. Room temperature egg is preferred so it’s quickly and evenly mixed into the cookie dough.
Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
2 teaspoons (about 6g) instant yeast
2 teaspoons (about 9g) coarse salt (see note)
1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
optional: cornmeal for dusting pan
Instructions
In a large ungreased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal—nothing to worry about.
Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
During this 45 minutes, preheat the oven to 475°F (246°C).
When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C).
Remove the bread from the oven and allow to cool for at least 20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste dense.
Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm.
Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note.
Using a Dutch Oven: Follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in my Cranberry Nut No Knead Bread recipe including using the parchment paper. If your parchment paper can’t withstand heat this high, you can either lower the oven temperature and bake the bread for longer or grease the Dutch oven instead.
Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed.
No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow.
Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.
Give snack time an upgrade with flavorful homemade artisan crackers. Crispy, salty, savory, and endlessly customizable, the simple dough comes together quickly and easily in one bowl from basic pantry ingredients.
Ingredients
Crackers
2 cups (250g) all-purpose flour, plus more for kneading and rolling
1 teaspoongranulated sugar
1 teaspoonsalt
1/2 teaspoononion powder
1/4 tspgarlic powder
1 Tablespoon finely chopped fresh rosemary or other add-in (see Notes)*
2/3 cup (160g/ml) water
3 Tablespoons (41g/45ml) extra-virgin olive oil, plus more for brushing on top
In a large bowl, whisk together the flour, sugar, salt, onion powder, garlic powder, and rosemary (or other add-ins). Pour in the water and olive oil and stir with a wooden spoon or silicone spatula until the dough comes together in a clump.
Turn the dough out onto a lightly floured work surface. Lightly flour your hands and the dough and knead it, sprinkling on a little more flour as you go, until it’s no longer sticking to your hands and you can shape it into a rough ball, about 1 to 2 minutes. Return the dough to the bowl and cover the bowl with plastic wrap. Let the dough rest for at least 10 minutes, and up to 1 hour at room temperature.
Cut the dough in half. Keep one half of the dough covered while you work with the other half.
On a lightly floured work surface with a lightly floured rolling pin, roll one half of the dough out into a rectangle. Roll the dough very thin—about 1/16th of an inch (1.5mm). If the dough keeps shrinking back as you try to roll it out, lightly cover it and let it rest for 5 minutes, then try again. (Don’t worry if it shrinks, that’s completely normal and expected.)
Using a ruler and a pizza cutter, cut the dough into small rectangles about 3 x 1.5 inches in size. Carefully transfer the crackers to the prepared baking sheet(s).
Repeat steps 5 and 6 with the second half of dough.
Dock (poke holes in) the crackers several times with a fork. Brush with olive oil, then sprinkle with flaky sea salt (and everything bagel seasoning or sesame seeds, if making those varieties. Note that extra seasonings on top can sometimes fall off of the crackers when eating them).
Bake until golden brown and crispy, about 9–12 minutes. To ensure even browning, rotate the baking sheet(s) halfway through baking.
Let crackers cool completely on the baking sheet(s) set on a cooling rack. Crackers need several minutes of cooling before they taste crispy. They taste fantastic with hummus, crab dip or other dips, various cheeses, or serve with a cranberry pecan cheese ball.
Store in an airtight container at room temperature in a dry place for up to 2 days. To re-crisp crackers, spread them on a baking sheet and bake at 350°F for 10 minutes. Cool completely before serving.
Notes
Make Ahead & Instructions: These crackers taste best for up to 2 days after you make them. See step 11 for how to re-crisp them, if desired. You can freeze cooled crackers. Cover tightly and freeze up to 3 months. Thaw at room temperature. Re-crisp if needed (see step 11).
Other Flavors/Add-Ins: Do not leave the crackers plain. You need a flavor in the dough. Instead of rosemary, try another favorite herb, or any of these team favorites:
Black Pepper & Thyme: 2 teaspoons freshly cracked black pepper (do not use pre-ground fine pepper) + 1 Tbsp finely chopped fresh thyme
Everything & Chives: 1 Tbsp everything bagel seasoning (plus more for sprinkling on top) + 1 Tbsp dried chives
Sesame Seed: 1 and 1/2 Tbsp sesame seeds (plus more for sprinkling on top)
Gluten-Free Flour? We don’t recommend using gluten-free flour in this recipe. The test batches we tried with different brands of GF flour came out break-your-teeth hard. You’re better off looking for a cracker recipe that has been developed specifically to be gluten free.
Whole Wheat Flour? Crackers made with whole wheat flour were also quite hard. If you want to use whole wheat flour, try using half all-purpose and half whole wheat. Expect a slightly dense, less crisp cracker.
Let the dough rest. Trying to roll it out too soon is an exercise in frustration, trust me on this!
Roll the dough out suuuuuper thin. The crackers need to be very thin to bake up crispy. Too thick and they taste a little chewy.
If the dough keeps shrinking back as you roll it out, cover it lightly and let it rest for 5 minutes to allow the gluten to relax, then try again.
Use a light-colored (silver) baking sheet, not a dark baking sheet, and make sure your parchment paper is safe for high-temperature baking.
Rotate the pan(s) halfway through baking, for even browning. Ovens can have hot spots, and this recipe will show you where they are!
We don’t recommend using gluten-free flour in this recipe. The test batches we tried with different brands of GF flour came out chip-your-teeth hard. You’re better off looking for a cracker recipe that has been developed specifically to be gluten free.
Homemade crackers get stale a lot faster than store-bought crackers, because they don’t have added preservatives. Store them in an airtight container in a dry spot, and, if needed, re-crisp them in the oven at 350°F (177°C) for up to 10 minutes.
Make homemade cheese crackers with only 6 ingredients! Chilling the dough for 45 minutes is important– the crackers won’t hold their shape otherwise. You’ll appreciate the straightforward instructions and quick baking time!
3 Tablespoons (40g) unsalted butter, cold and cut into 3 pieces
1 TBLcold water
Sea salt for sprinkling
Instructions
Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds.
Add butter and process until mixture resembles wet sand, about 20 seconds.
Add water and pulse until dough forms large clumps, about 10 pulses.
Transfer dough to a lightly floured work surface, and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water.
Carefully wrap in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Unwrap dough square and place on a lightly floured work surface.
Roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, crinkle cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
Place squares on prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each.
Lightly sprinkle with sea salt, if desired.
Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.
Remove from the oven and cool completely on the baking sheet before serving.
Store leftover crackers at room temperature for up to 1 week. If tightly sealed, they’ll lose their crunch. Feel free to keep the lid slightly ajar to maintain some crunchiness.
Notes
Freezing Instructions: You can freeze the wrapped dough instead of refrigerating it in step 2. Freeze up to 3 months. Thaw in the refrigerator and bring to room temperature for 10 minutes before continuing with the recipe.
Instead of classic yellow cheddar, white cheddar is a wonderful substitute. In fact, any medium-hard cheese is great. Avoid soft cheeses.
6 Tablespoons (85g) unsalted butter, cold and cut into 6 pieces
2 Tablespoonscold water
optional: sea salt for sprinkling
Instructions
Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water. Carefully wrap each in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
Place squares on prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each. Lightly sprinkle with sea salt, if desired. Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.
Remove from the oven and cool completely on the baking sheet before serving.
You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you’re a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls ahead of time. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
This recipe is brought to you in partnership with Red Star Yeast.
Overview: How to Make Homemade Dinner Rolls
Make the dough. Continue below to learn more about this dough recipe.
Knead the dough. Reference my How to Knead Dough video tutorial if you need extra help with this step.
Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
Punch down the dough to release the air and shape into rolls.
Let the rolls rise for about 1 hour.
Bake for 20-25 minutes until golden brown. If desired, brush the warm rolls with a little honey and melted butter for extra flavor.
Soft Dinner Rolls Require a Rich Dough
The crustier and chewier the bread, the less fat in the dough. This is known as a lean dough. The softer and richer the bread, the more fat in the dough. This is known as a rich dough. Unlike chewy homemade bagels, focaccia, ciabatta, and my artisan bread, soft dinner rolls require a rich dough. Unfortunately, this doesn’t mean that the dough is swimming in cash. Rather, “rich” correlates with the amount of fat. For example, this dough has milk, butter, and egg.
You need 7 ingredients total. They’re the same ingredients in my easy cinnamon rolls and homemade brioche, which are also rich doughs. (Though I use more sugar for sweeter cinnamon rolls, of course.)
Milk: Liquid activates the yeast. For the softest dinner rolls, use whole milk. Nondairy or low fat milks work too, but whole milk produces phenomenal flavor and texture.
Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend Platinum Yeast from Red Star, which is an instant yeast blended with natural dough improvers.
Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
Egg: 1 egg provides structure and flavor.
Butter: Butter promises a flavorful and soft dinner roll. Make sure it’s room temperature.
Salt: You can’t make flavorful bread without salt!
Flour: You can use all-purpose flour or bread flour in this recipe. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. There are no other changes to the recipe if you use bread flour.
Make sure your yeast isn’t expired. Expiration date is on the package.
Directly from the pros at Red StarYeast: Measuring flour correctly is key to avoiding a dense dough, which leads to heavy (not soft!) rolls. Spoon and level your flour, do not scoop it out of the package.
My final piece of advice? Don’t limit these rolls to suppertime. They’re welcome anywhere, with any meal, any time of day. Use for sliders, breakfast sandwiches, soaking up your favorite tomato sauce with slow cooker turkey meatballs, alongside salad, or dunking into a bowl of creamy chicken noodle soup. Above all, don’t doubt yourself because you, too, can become a bread baking pro.
Soft Dinner Rolls Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1046 reviews
You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
1 cup (240ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast(1 standard packet)
Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Notes
Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.
Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.
You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
1 cup (240ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast(1 standard packet)
Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Notes
Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.
Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.
Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
2 teaspoons (about 6g) instant yeast
2 teaspoons (about 9g) coarse salt (see note)
1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
optional: cornmeal for dusting pan
Instructions
In a large ungreased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal—nothing to worry about.
Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
During this 45 minutes, preheat the oven to 475°F (246°C).
When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C).
Remove the bread from the oven and allow to cool for at least 20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste dense.
Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm.
Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note.
Using a Dutch Oven: Follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in my Cranberry Nut No Knead Bread recipe including using the parchment paper. If your parchment paper can’t withstand heat this high, you can either lower the oven temperature and bake the bread for longer or grease the Dutch oven instead.
Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed.
No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow.
Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.
Dough hydration is one of those topics that seems straightforward at first glance, but quickly reveals itself to be one of the most nuanced aspects of sourdough bread baking. I’ve spent countless mornings at my kitchen counter, hands deep in dough, learning that hydration isn’t just a number in a recipe. It’s a conversation between you and your dough, one that changes with the weather, the flour (most important!), and even the humidity in your kitchen.
In this guide, I’ll walk you through everything I’ve learned about hydration over years of baking, from the science behind the numbers to practical tips for adjusting on the fly. Whether you’re struggling with sticky dough that clings to everything or wondering why your loaf came out dense and tight, understanding hydration is often the key to unlocking your best bread. I talk about dough hydration quite a bit in my sourdough bread book, and this guide expands on this important topic.
What Is Dough Hydration?
Dough hydration represents the total amount of water in your recipe expressed as a percentage of the total flour weight. Hydration is calculated using a simple formula: divide the weight of the water by the total weight of the flour, then multiply by 100.
See My Other Sourdough Recipes
For example, if your recipe calls for 1,000 grams of flour and 700 grams of water, your hydration is 70% (700 ÷ 1,000 × 100 = 70%). This percentage gives us bakers an intuitive way to understand what to expect from their dough before mixing.
Here’s the thing I wish someone had told me when I started baking over a decade ago: a dough’s hydration percentage is a guideline, not a rule. Flour is not a static ingredient. It changes from type to type, mill to mill, and even bag to bag.
A dough’s hydration percentage is a guideline, not a rule.
The weather plays a role, too—though I’ve found it has less impact unless there’s a dramatic shift from day to day (think: dry as a bone to torrential downpour). A dough that is mixed up smooth and elastic on one day might need adjustment the next if it’s raining and extra humid.
Moderately hydrated sourdough with a thicker, more substantial crust.
But, Why Does Hydration Even Matter?
A dough’s hydration percentage significantly affects the characteristics of your final loaf. Think of it this way: water is what transforms a pile of dry flour into a living, breathing dough capable of trapping the gases produced during fermentation. Too little water, and the dough is tight and resistant. Too much, and it becomes a soupy mess that can’t hold its shape.
Between these two extremes exist many different bread styles, from a lower-hydration loaf with a substantial crust and chewy texture to a high-hydration loaf (like My Best Sourdough Bread recipe) with a brittle crust and a custardy interior.
Let’s look at some characteristics of breads near the ends of the extremes (though there are those that go beyond this, too, of course).
Lower-Hydration Bread (60-68%)
When I bake a lower-hydration loaf, I notice:
A slightly thicker, more robust crust
Usually a taller rise and more pronounced oven spring
A crumb that’s more toothsome and structured
Easier handling during shaping
Higher-Hydration Bread (75-85%+)
In contrast, when I push the hydration higher:
The crust tends to be thinner and more brittle
The loaf may have a slightly squatter profile (less vertical rise)
The crumb becomes more tender, almost custard-like
Those beautiful, irregular open holes become more achievable
In general, my sourdough baking tends to lean toward the higher-hydration end of the spectrum. I enjoy a loaf with a very thin crust, a tender crumb, and a melt-in-your-mouth quality that comes from a dough that is sufficiently hydrated and fully fermented. But this is just my preference, and it may not be yours!
When it comes to highly hydrated doughs, keep in mind there is a line that can be crossed: if the water is pushed too high, the resulting loaf will have an excessively soft texture, won’t retain its structure long after baking, and may stale faster (especially without proper storage).
When mixing, I’m always searching for a hydration that’s high enough to achieve the characteristics I’m after, given the flour I’m using, without compromising volume, texture, or eating quality.
So, then, which is better, high-hydration bread or low-hydration bread?
At around 72% hydration, I can mix this dough easily by hand.
So, Is High Hydration Bread Better Than Low Hydration Bread?
Not necessarily. Pushing a dough hydration to stratospheric numbers just for the sake of it (which was—is?—a very common thing out there!) shouldn’t be your end goal. In other words, a higher number doesn’t mean you’re making better bread.
Consider the flour you’re using: is it high-extraction (like Type 85) or more whole-grain? Is it known to absorb and want more water for a better end texture? Then by all means, push the water in the dough higher and assess the final bake. If you find the mouthfeel of the crumb and crust improves, you’re moving in the right direction.
But please, don’t go to 100% hydration because it sounds cool—in the end, we need to eat the loaf, right? And if the bread at 100% hydration has a gummy crumb or collapses after a day of proper storage, you probably went too far.
A Visual Guide to Dough Hydration
One of the most important skills I’ve developed is learning to read my dough rather than blindly following numbers. The hydration percentage isn’t as important as how the dough looks and feels in the mixing bowl. What feels like a wet, soupy dough at 70% hydration with one type of flour might feel stiff when using another flour.
Let’s look at three doughs and their hydration: under-hydrated, just right, and over-hydrated. This dough was a slight variation of my Beginner’s Sourdough Bread Recipe, which is mostly comprised of medium-protein white flour—useful for illustrating hydration levels.
Under-Hydrated
(~62% or less)
Signs your dough needs more water:
The texture is incredibly strong, elastic, and hard to mix
In extreme cases, there may still be flour not completely hydrated
The dough resists stretching and feels “tight”
Solution: Add more water, a splash at a time, until the dough loosens up and feels pliable and workable
Just Right
(~68-75%)
Signs your dough is properly hydrated:
The dough is smooth and extensible, but still shows signs of potential strength and elasticity
It will be glossy and may shred apart when stretched (remember, gluten isn’t fully developed at this stage)
It should not feel “soupy” with puddles of water scattered about
Over-Hydrated
(~75%+)
Signs you’ve added too much water:
The dough is very soupy and falling apart
You can see puddles of water that haven’t been absorbed
Solution: Add more flour to the mixing bowl, a little at a time, until the dough comes back together
Adding Water in Phases (Bassinage)
One technique that transformed my baking is bassinage—also called “double hydration.” Instead of adding all the mixing water up front, I hold some in reserve and add it slowly during the later parts of mixing, after the starches in the flour have started to absorb water and the gluten matrix has begun to develop.
If you’re a reader of this site, you’ll be familiar with this technique, as it’s often illustrated in one of my formulas with two waters: Water 1 and Water 2 (the bassinage water).
This approach has several benefits:
1. It Makes Gluten Development Easier
If all the water is added at the beginning, especially with higher-hydration recipes, it can be incredibly difficult to efficiently strengthen the dough. When water content becomes too high before any gluten is developed, it’s hard to get enough friction to further develop the gluten network.
By adding most of the water first (usually 80-90% of the total), mixing until the dough shows signs of development, and then slowly adding the remainder, you can push hydration higher without excessively long mix times or running the risk of under-developing the dough.
2. It Gives You a Chance to Judge Dough Strength
Holding back water during mixing gives you a chance to assess the dough’s strength near the end and decide if that reserved water should be added or omitted. This is why many of my recipes include “Water 1” (for the levain and autolyse) and “Water 2” (a smaller amount reserved for the final mix used to adjust dough consistency).
A practical tip: If your dough feels incredibly wet, slack, and sloppy after adding Water 1, don’t add the reserved water at all. If the dough feels strong and like it can handle more, add Water 2 slowly while mixing.
This sourdough bread made with a high percentage of high-extraction flour required a high dough hydration to get a tender and custard-like interior.
Factors That Affect How Much Water Your Dough Needs
Flour Type and Protein Content
Higher-protein flours (12-14% protein, like “bread flour”) can generally absorb more water than lower-protein flours, and often need that extra water to avoid an overly gummy texture. The protein forms gluten, which creates a stronger network capable of holding more water. This is why American bread flour, which tends to be higher in protein than flour found elsewhere in the world, often requires increased hydration for the best final texture.
If you live in the UK, South America, Europe, or elsewhere in the world, there’s a high chance your flour has a lower protein percentage and is “softer.” This isn’t a bad thing as these flours can result in a spectacular final bread texture. It means a reduced hydration may be necessary to avoid an overly sticky, unmanageable dough.
Whole Grain Flours
Recipes with higher percentages of whole wheat, rye, or other whole grains require more water because the bran and germ particles absorb significant moisture. When I bake my Fifty-Fifty Sourdough Bread with 50% whole wheat, I push the hydration pretty high to 82%—a level that would be tough to work with if it were 100% white flour.
If you’re working with a recipe that has significant amounts of whole-grain flour, don’t be afraid to really push the dough’s hydration, but be sure to mix in stages using the bassinage technique to safely work the water into the dough.
Freshly Milled Flour
When making sourdough bread with freshly milled flour, I find it typically requires more hydration than with aged flour. Even if the fresh flour has been sifted to remove some or all of the bran and germ, increasing the hydration is necessary to achieve proper dough consistency.
Climate and Environment
I live in arid, high-altitude (which dramatically impacts baking) New Mexico, which means I typically need higher hydration percentages compared to someone living in a lower-altitude, more humid environment. On rainy days, I often find I need to hold back more water because the flour has already absorbed moisture from the air, though while this is typically minimal, it is something to be aware of.
Initial incorporation of the flour and water.
Why Is My Bread Dough Always So Sticky?
Sticky dough is one of the most common frustrations I hear about, and it’s often related to hydration, strength, or both.
Here are the most likely causes:
The dough is overhydrated for your flour. Try reducing the water in the recipe, starting with Water 2 if there is any. In some cases, you might need to omit Water 2 entirely. Again, listen to the dough and adjust as necessary.
The dough isn’t strengthened enough. More mixing time (especially if you’re mixing by hand) or additional stretches and folds during bulk fermentation can help.
You’re not working quickly and confidently. The more you handle sticky dough, the stickier it gets. This is more important when working with a high-hydration dough recipe. Move with purpose.
The dough is overfermented. An overproofed dough becomes slack and sticky. Watch your timing and temperatures.
Tips for Working with High-Hydration Doughs
As you increase the dough’s hydration, its stability decreases. Increasing water is like pushing the gluten matrix—the dough’s scaffolding—to its limit. Here’s what I’ve learned about managing high-hydration doughs:
Tighter shaping is essential. Because high-hydration doughs naturally spread during proofing, they require tighter preshaping and shaping to maintain structure.
Use wet hands, not flour. When dividing, preshaping, and sometimes even shaping sticky dough, keep a bowl of water nearby to wet your hands. This prevents sticking without incorporating raw flour into your dough.
Cold proofing helps. An overnight retard in the refrigerator firms up high-hydration dough, making it much easier to score and handle before baking.
Build strength during bulk fermentation. Additional sets of stretches and folds help high-hydration doughs develop the strength they need to hold their shape.
Requires longer mixing, typically more open crumb, custard-like crumb, challenging to shape
High-hydration loaves
Common Questions About Dough Hydration
Why can’t I just add more flour if my dough is too wet?
I’m often asked this, and the answer comes down to balance. All the ingredients in a bread recipe relate to the total flour weight: salt, levain, and everything is calculated as a percentage of flour using baker’s percentages. If you change the total flour weight, you’ll need to adjust all the other percentages and weights. Adjusting water, on the other hand, only affects hydration in isolation and doesn’t affect the ratios of the rest. Though if I’ve added all the water and the dough is completely falling apart, I will add a little flour as a last resort until it comes together. Record this for next time!
Does higher hydration mean a more open crumb?
Not necessarily! Hydration is just one factor in crumb structure. Proper fermentation, good shaping technique, and appropriate baking all play crucial roles. I’ve seen beautifully open crumbs at 68% hydration and a tight crumb at 80%. Instead, focus on mastering all the fundamentals rather than just pushing water higher.
What hydration should I start with as a beginner?
I recommend starting around 68-70% hydration with a quality bread flour. This gives you a dough that’s forgiving and manageable while still producing a beautiful loaf. As you gain confidence handling dough and understanding what it should look and feel like at each stage, you can gradually increase hydration.
What is the ideal hydration for bread dough?
There really is no ideal hydration; it all depends on the flour you’re using and the final bread characteristics you’re after. Generally, bread doughs are in the 60%-80% hydration range, but they can be outside that range, too.
Final Thoughts
Understanding hydration is really about developing sensitivity—or, as I call it in my cookbook, baker’s intuition. Essentially, you’re learning to see and feel what your dough is telling you, rather than rigidly following numbers. Every bag of flour is slightly different. Every day in your kitchen is slightly different. The bakers I admire most are those who treat recipes as starting points for a conversation with their ingredients.
My advice? Start keeping notes. Record the hydration you used, how the dough felt, what the weather was like, and how the final loaf turned out. Over time, you’ll develop an intuitive understanding of hydration that no guide can fully teach.
Happy baking!
Maurizio Leo
Maurizio Leo is the creator of the independent sourdough baking website The Perfect Loaf. His cookbook, The Perfect Loaf — The Craft and Science of Sourdough Breads, Sweets, and More, is a James Beard Award-winner and a New York Times bestseller. He lives in Albuquerque, NM, with his wife and two sons, where he’s been baking sourdough for over a decade. He’s been labeled “Bob Ross but for bread.”
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My recipe for flavorful and chewy sourdough bagels with a thin and slightly crispy crust. Delicious topped with an everything bagel mix, coarse sea salt, oats, seeds, or anything else you can dream up!
Ingredients
Levain
116g high protein flour
58g water
23g sourdough starter, ripe
Main Dough
848g high protein flour
472g water
29g sugar, caster
29g barley malt syrup
18g salt
7g diastatic malt
197g levain
Instructions
Levain (the night before mixing, 9:30 p.m.)
Mix all the Levain ingredients in a container and leave it at a warm temperature for 12 hours.
Mix (9:30 a.m.)
Add a splash of the mixing water, sugar, barley malt syrup, diastatic malt powder, and salt to a small bowl and mix together. To your stand mixer’s mixing bowl, add the malt syrup slurry, flour, water, and ripe levain. Mix on low speed for approximately 5 minutes until the dough strengthens and begins to smooth. Transfer your dough to a bulk fermentation container and cover.
Bulk Fermentation (9:45 a.m. to 12:45 p.m.)
Give this dough a single fold after 1 hour and 30 minutes into bulk fermentation.
Divide and Shape (12:45 p.m.)
Use a half baking sheet (so it fits into your refrigerator) to hold the 12 pieces of shaped dough. Spread a thin layer of cornmeal on the half sheet to prevent sticking. Divide the dough into twelve 125g pieces. First, degas the piece by tamping down a bit with your hand. Then, form the piece into a rough rectangle and cinch down from the top, so the dough ends up in a little tube. Roll the tube out to a 12″ long tube. Wrap the dough around the backside of your hand and pinch it together in the front. Roll a few times on the counter to seal. Transfer to the cornmeal-dusted baking sheet. Repeat for remaining dough pieces.
Proof (1:00 p.m. to 3:00 p.m.)
Cover the baking sheet with a large, reusable plastic bag and seal shut. Let the dough proof at room temperature, around 72-74°F (22-23°C), for 2 hours. The dough should puff up slightly after this time but not excessively. If the dough still feels very dense to the touch, give it another 15-30 minutes and check again. After 2 hours, place the covered baking sheet into the fridge overnight at around 39°F (4°C).
Boil and Top (9:30 a.m., Day Three) Oven prep: Before you begin boiling your bagel dough, preheat your oven to 475°F (245°C) with convection or 500°F (260°C) without convection. Place one rack at the bottom third of the oven. Place a baking stone or baking steel on the rack to preheat. Place a roasting pan on the bottom filled with lava rocks to prepare to steam. I also fill a cup of ice and place it next to my oven (I will pour this over the lava rocks to steam the oven). Boiling equipment prep: Fill a wide pot with water and bring to a low boil. Next to your stovetop, place a half baking sheet with a cooling rack inside, this will hold the wet bagels for a minute and allow them to drain. Next, line a full baking sheet with parchment paper — this will hold the dough as it bakes. Finally, grab any toppings you’d like (poppy, oat, everything bagel mix, sesame, etc.) and place them in bowls on your work surface. Boil: Once the water is at a low boil, boil the proofed sourdough bagel dough straight from the fridge, about 40 seconds per side. Using a spider strainer, transfer each piece to the cooling rack inside the baking sheet to drain while you boil the rest of the dough. Then, transfer the boiled bagels to the full baking sheet and top, if desired.
Bake (9:45 a.m.)
Slide the pan with all the bagel dough into the oven and pour the cup of ice over the roasting pan with lava rocks. Quickly close the oven.
Bake at 475°F (245°C) convection (500°F (260°C) without convection) for 10 minutes with steam. After 10 minutes, vent the oven and remove the steaming pan, rotate the baking sheet 180°, and bake for 5 minutes longer. After this 5 minutes, turn the oven down to 450°F (235°C) and bake for 5 minutes longer for a total of 20 minutes. Remove the sheet when the bagels are nicely colored. Let cool 15-20 minutes on a wire rack.
Notes
These are wonderful topped with an Everything Bagel mix, rolled oats, sesame seed mixture, or any other topping you’d like.
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Graham Cracker Crust
1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
1/4 cup (50g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
Cheesecake
32 ounces (904g) full-fat brick cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoonpure vanilla extract
2 teaspoonsfresh lemon juice (optional, but recommended)
3 large eggs, at room temperature
Instructions
Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)
Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Notes
Make Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
Non-US Readers:Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Graham Cracker Crust
1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
1/4 cup (50g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
Cheesecake
32 ounces (904g) full-fat brick cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoonpure vanilla extract
2 teaspoonsfresh lemon juice (optional, but recommended)
3 large eggs, at room temperature
Instructions
Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)
Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Notes
Make Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
Non-US Readers:Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
This recipe has been *slightly updated* since my team and I originally published it in 2016. These seriously fudgy homemade brownies are thick, dense, and intensely chocolatey thanks to cocoa powder, melted baking chocolate, and chocolate chips. With shiny crackly tops and melt-in-your-mouth centers, this is our go-to brownie recipe.
Ingredients
3/4 cup (12 Tbsp; 170g) unsalted butter, sliced into 12 Tbsp-size pieces
4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
Preheat the oven to 350°F (177°C) and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies (makes cutting easier!). Set aside.
In a small microwave-safe bowl or liquid measuring cup, combine the butter and half (2oz/56g) of the chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
In a large bowl with a handheld or stand mixer fitted with a whisk attachment, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale and ribbon-y, about 3 minutes.
Pour the warm melted butter/chocolate into the bowl with the sugar/eggs, add the vanilla, and beat or whisk to combine.
With a fine-mesh sieve, sift the cocoa powder, flour, and salt into the batter, then whisk or beat on low speed to incorporate. Fold in the remaining 2 ounces/57g chopped chocolate and the chocolate chips. The batter will be very thick. Spread it evenly into the prepared pan. (A small offset spatula can help here.)
Bake for 28–30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Brownies typically take 30–32 minutes in my oven. Err on the side of under-baking, as the brownies will continue to set as they cool.
Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
Cover and store leftover brownies at room temperature for up to 1 week.
Notes
Make-Ahead & Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. Half will be melted with the butter, and half will be chopped up and folded into the batter with the chocolate chips. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I prefer Dutch-process (such as this brand) for a smoother chocolate flavor.
Recipe Update in 2026: My team and I made a couple slight updates to this recipe based on reader feedback. To make it the way it was originally written, increase the sugar to 2 cups (400g) and increase the chocolate chips to 1.5 cups (270g). Proceed with steps 1 and 2 in the recipe above. Skip step 3. Then, whisk the 2 cups (400g) sugar into the melted butter and chocolate mixture. Whisk in the eggs and vanilla, followed by the remaining ingredients. Spread into a lined 9×13-inch pan and bake for 30-32 minutes.
You’re likely to see full-priced items sold at a discount if you can wait to make your purchase. Costco managers will mark certain products down for faster sales before they replenish their inventory, and these decisions are reflected right on the price tag. You’ll sometimes see price tags ending in an 8, which means an item has been reduced for quick sale.
You’ll also notice price tags ending in .00, which signals that a product has been marked down to get it off the shelves fast. Tags that end in an 8 or .00 generally represent discounts on a local level, which are, again, determined by management to get products out of the store as quickly as possible. If you spot tags ending in these numbers, those items are nearly out of stock and probably won’t be there if you come back for them later.
Already-fluent Costco tag readers will want to keep this tip in mind — look for the date listed on the tag. You’ll see it in the bottom right corner, and it will tell you in an instant when the price was last changed. If it’s been weeks without any movement, the item may be set for a price drop soon.
