How to Bake the Perfect Cookie

How to Bake the Perfect Cookie

14614929 - fresh homemade chocolate cookies on a griddle

Whether you use butter or shortening, more or less flour, brown sugar or white, a cookie is a cookie, right? While that may be true, the ingredients and baking techniques you use can make a world of difference in the flavor and texture of your cookies.

As bakers of delicious desserts, like the ever-popular Chocolate Chippies and Peanut Butter Oatmeal Cookies, we’re sharing our tips and techniques for getting your cookies exactly how you like them.

For crispy, crunchy cookies…

If you like your cookies on the crispy side, you’ll want to use less flour, use butter instead of shortening and increase the oven temperature by about 25˚ F. Also, use granulated sugar and place the cookie dough on a nonstick metal cookie sheet. After the cookies have baked, remove them from the baking sheet after a minute and place them on a cooling rack.

For soft, chewy cookies…

Chewier cookies are the result of using more brown sugar than white sugar. You can substitute brown sugar in any recipe that simply calls for white sugar. Fully melt the butter and mix it with the sugar before adding it to the dry ingredients. Take the cookies out of the oven a minute or two before the recipe calls for, and remove them from the baking sheet after about three minutes and place them on a cooling rack. Stoneware can also produce a much softer cookie than a metal baking sheet.

For crispy edges and a soft center…

Sometimes, you want a balance of textures. You can easily bake cookies with crispy edges and softer centers by using an air pan, which insulates the dough from the intensity of the oven heat just a little. Remove the cookies from the oven when the first signs of brown edges appear, but before the centers bake too long.

For cakey cookies…

To make tall, cakey cookies that hold their shape, increase the flour amount a little and use cake or pastry flour instead of all-purpose flour. Using shortening instead of butter will also help the cookies hold their shape. In recipes that call for baking soda, use either baking powder or a mix of the two. Chilling the dough for 12-24 hours is also helpful.

As you experiment with these suggestions, you’ll develop your own techniques for creating batch after batch of the perfect cookies. Happy baking!