Baking Instructions

Charlie Chestnut Bakehouse: Artisan Baking Instructions

For the best results—a thick, chewy, artisan-style cookie—follow these steps. Do not consume raw dough.

Step 1: Prep the Oven
Preheat your oven to 420°F (215°C). A high temperature is the secret to our signature "tall" cookie—it sets the edges quickly while keeping the center fudgy and soft.

Step 2: From Freezer to Tray
Do not thaw. Take your frozen pucks directly from the freezer and place them on a parchment-lined baking sheet. Space them at least 3 inches apart—they are thick, but they need room to breathe!

Pro Tip: Use a heavy bottom light coloured pan, dark pans will burn the cookies

Step 3: The Golden Window
Bake for 11–14 minutes.

Pro Tip: Every oven is different. Look for the edges to be a deep golden brown while the center still looks slightly "under-baked" and soft. Trust us—it will set perfectly!

Crispiness Tip: Baking for the full 14 minutes will yield a crispier edge, while baking closer to 11 minutes will keep the center softer.

Step 4: The 2-Minute Rule (The Hardest Part)
Let the cookies rest on the hot baking sheet for exactly 2 minutes after removal from the oven, before placing on a cooling rack. This allows the internal heat to finish cooking the center, locking in that chewy, moist texture.

Step 5: The Finishing Touch
If your flavor came with a side of Flaky Sea Salt, sprinkle a tiny pinch over the warm cookies now. Garnishes add style to Charlie Chestnut cookies, try sprinkling Turbinado (coarse raw sugar) sugar on the Harvest Oatmeal, or dust the Triple Chocolate Obsidian with a mix of icing sugar and cocoa powder…Charlie approved.

Safety and Final Check (Mandatory)

Mandatory Safety Check: Ensure the cookie has reached a safe internal temperature of 160 F 71 C. Use a food thermometer inserted into the center of a cookie.

Do not eat, taste or place cookies in your mouth or on your lips straight from the oven, severe burns will occur.