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Easy Cookie Baking Tips
> Use soft butter
> Cream butter and sugar well
> Check expiration date on your leavening agents
> Flour should be measured properly
> Sift all the dry ingredients
> Pre-crack eggs into a separate bowl
> Mix eggs one at a time, mixing well in between
> Add dry ingredients slowly
> Mix in dry ingredients just until blended
> Hand mix in the chocolate chips and nuts
> Use a cookie or ice cream scoop to make cookies the same size
> Use parchment paper
> Bake just until cookie edges are brown
> Let cookies sit on cookie sheet
> Start over on cool cookie sheet
> Scoop cookie dough BEFORE freezing
> Buy a good oven thermometer
5 Essential Rules to Making Good Cookies:
1) Do not overbake. For those of you who have read my blog for a while you know this is a pet peeve of mine. I have a hard time leaving any cookie alone but if it's overbaked I can easily leave it. It ruins everything about the cookie when it's overbaked...the texture, the color, the taste...
2) Always use real butter. Some of you may argue with me on that but these are my rules so real butter it is. If it says to have your butter at room temperature, make sure it is. That makes a huge difference too when you have to cream the ingredients together.
3) Use parchment paper. I never make cookies without it. I've done tests, one batch with it and one without parchment paper and the ones with parchment paper always win. You can reuse it too most of the time.
4) Always use real pure vanilla...not extract. I can tell the difference in taste when extract is used so splurge a little and buy the good stuff.
5) Use large or x-large eggs. Most recipes don't specify but in general when they call for eggs in the recipe they assume you are going to use large or x-large eggs.
