TIPS AND TRICKS FOR MAKING THE BEST COOKIES!
Your butter has to be room temperature. You should be able to push your finger into it and make a small dent but not go all the way through. Want to make that go faster? Cut your butter up into 1 inch pieces and leave it on the counter for a half hour.
Your eggs also need to be room temperature. Want that to go faster? Fill a bowl with luke warm water and leave them in there for a few minutes.
It’s really important to measure your flour correctly. Scoop the flour into the measuring cup and level it off. If you scoop right out of your flour container using your measuring cup, you will end up with significantly more flour.
Make sure you cream your butter and sugar together for at least three minutes. It needs to not just be mixed, it needs to be light and fluffy. The sugar actually beats air into the butter and that’s key in baking.
Your pans can’t be hot. If you are baking in batches and need to use your baking pans more than once, you need to make sure that they have cooled before you put more dough on them. You can make this happen fast by just running them under cold water and drying them off. Speaking of pans, I love these! And I love using these with them (pictured above).
This isn’t essential, but I find that using a scoop helps to keep all your cookies the same size, for consistent baking and it also makes the process of getting the cookies into ball form so much faster!