1. Butter should be soft and at room temperature. If it’s not quite at room temp, I’d rather use it slightly melted than cold. Many recipes say to cream the butter and sugar together but this has not made a difference in the final cookie result for me (but a huge difference when making cake!)

2. Use light colored cookie sheets instead of darker ones, that can brown and overcook them.

3. You can make brown sugar by mixing 1 cup granulated sugar with 1 tbs unsulfured molasses (add another tablespoon for dark brown sugar)

4. For more cake-like cookies, add more eggs, and for thin cookies, add more sugar.

5. It is important to chill the dough before baking to prevent extra spreading.

6. Smell and taste any nuts you are planning to put into your cookies as they can go bad quickly at room temperature. They are best stored in the fridge or freezer.

7. Never leave out the salt in the recipe as it adds balance to the final result.

8. Silicone baking mats are one of the best purchases you can make and are extremely useful for cookies. They are reusable, last forever, and don’t need any greasing.

9. For a chewy cookie, remove them from the oven when the edges look golden brown, and let it cool before eating.

10. Always bake by the minimum time listed on recipes and keep checking it afterwards so as not to overcook.

Article taken fromHonest Cooking

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