1. Unless otherwise specified, most recipes that call for an egg should be made with a “large” egg. Eggs from farm chickens vary in size so you may wish to measure 3.25 Tbsp.
2. When you place cookie dough onto the baking sheet, leave 2 to 3 inches between them to allow for hot oven air to circulate around each cookie for more even baking and to allow for the dough to spread.
3. If you’re cooking with margarine, be sure it contains at least 80 percent vegetable oil. If the content is below 80 percent, your cookies make be tough, stick to the pan and don’t brown well.
4. Choose shiny, heavy-gauge cookie sheets with very low sides or no sides. Avoid dark cookies or your cookies may overbrown. Parchment paper is worth the investment for baking and cleanup!
5. If a recipe calls for butter, select the unsalted variety. Same goes with nuts if you’re recipe calls for them.
6. Most recipes that call for flour actually mean all-purpose flour. To measure, gently spoon the flour into your measuring cup and level with a knife. Do not sift unless the recipe specifically calls for that.
7. Quality ingredients produce a quality cookie. When a recipe calls for vanilla or almond flavoring, be sure to use high-quality extract. Madagascar Bourbon Vanilla Extract is worth the investment.
8. Chilling the dough for at least 20 minutes before baking will produce a cookie that has a nice shape.
9. Allow your cookie baking pans to cool between batches. Even if you’re in a hurry! Your cookies will spread from the slight heat in the pan before they have time to set. Your result will likely be a burnt, crunchy cookie.
10. Once completely cool, store cookies in an airtight container. Do not mix cookie types in a container. If you cookies lose their softness, toss in a slice of white bread overnight.