aresome tips to consider when
baking your favorite cookie.
always preheat your oven and position oven racks (normally the topshelves, unless otherwise instructed) 10 to 15 minutes before you
need to bake. To be sure of your oven's temperature accuracy, try keeping an
oven thermometer in the oven at all times and make adjustments for the
should always be used at room temperature or slightly. Cold, hard butter
will not cream as easily when you incorporate it with the sugar resulting in
flat, so-so cookies.
use large eggs, ground spices, and all-purpose flour, unless otherwise
a recipe calls for light or dark brown sugar be sure you firmly pack it into
the measuring cup for an accurate measurement.
using nuts, be sure to toast them before adding them to the batter for
maximum flavor. (Also taste them before using to make sure they haven't gone
use imitation vanilla extract--use the real stuff--it does make a
only real chocolate. Those chocolate-flavored morsels are cheaper, and
that's exactly what they taste like.
adding dried fruit like raisins or currants to the dough make sure they are
soft, not hard and shriveled. To reconstitute hard, dried fruit pour boiling
water over them, let sit 4 to 5 minutes then strain. Proceed as recipe
the cookie size consistent. Measure the batter out carefully so all the
cookies will be the same size and thus they'll all bake at the same speed.
through baking remember to reverse the top and bottom sheets and also rotate
each cookie sheet from front to back.
the recipe specifies, for example baking cookies 10 to 12 minutes, check
them at 10 minutes, but to be on the safe side, take a peak after 8 or 9
minutes of cooking. Prefer soft and chewy cookies? Then just under bake them
a bit and allow to cool several minutes on baking sheets before transferring
to a cooling rack.
bake one or two cookie sheets at a time. And if you're making several
batches of cookies make sure you cool the cookie sheet completely before
using it again or your batter is apt to melt and run off the pan.
light colored cookie sheets do a better job of evenly browning the bottoms
of cookies than dark sheets do. Shiny silver sheets heat much more evenly,
and if sticking is a concern use parchment baking paper for the best
results. The paper also keeps the bottom of the cookies from over-browning.
Parchment paper can be reused several times, both front and back.
last, but not least, store completely cooled cookies in an airtight
container at room temperature.