Tricks of the Cookie Trade

Cheaper isn't always better. Be smart when choosing the quality of your ingredients.

Always use large-sized eggs, unsalted butter and nuts, and pure extracts of vanilla or almond.

 An accurate ratio of ingredients will determine the success of your creation, so be sure to measure carefully.

Most cookie recipes call for all-purpose flour. Do not sift unless the recipe specifically says to do so.  Gently spoon flour into a dry measuring cup and level with a knife for the very best results.

Use parchment paper for stick-free baking and easy clean-up unless you are baking with cookie sheets and non-stick pans.

Chill dough for about half an hour before baking. When you do this, your cookies have a better chance of being thicker. I usually put the bowl into the freezer so it firms quickly.

Leave two inches of space between cookies so they don't spread into each other.

Adjust baking times to achieve the cookie texture you crave. If you enjoy crispy cookies, allow extra time for baking, but if it's the chewy ones that ease your soul, take them out a tad early. Also, you can lower the temp. of the oven and bake the delacacies longer in order to produce chunky goodness.