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6 Steps to the Perfect Cookie will have you turning out delicious soft chewy cookies in no time once you learn the most important tip. Read on to find out what it is!
When my mother introduced me to the world of cooking, I quickly learned that baking was my forte. I have always loved making cookies, but have you ever wondered how some people can just make a cookie that melts in your mouth? And then you find yourself going back for more?
Yes, it does take a bit of practice, but if you follow my techniques, you will realize how easy it really is to make the perfect cookie.
1. Follow the Recipe
This is the most important one of all, the recipe! If you don’t follow the recipe step by step, I can promise you it will be a flop. And nobody wants that to happen.
If you are going to take the time to bake cookies or anything for that matter, you may as well do it right the first time. Although this may seem like a small step, it is (to me) the most major step in the baking process.
2. Flour: All-Purpose or Self-Rising
Yes, my baker’s, the flour DOES matter. I can tell you this from my many years of baking. I have used both in my cookie recipes and trust me when I tell you that All-Purpose flour works best for cookies unless it specifies Self-Rising.
Every time I used the self-rising flour my cookies would never turn out the same. Once I made the switch to All-Purpose flour, they turned out to be the perfect taste, texture, and consistency. Imagine that!
3. Baking Soda or Baking Powder
Most cookie recipes use baking soda and some use baking powder. I prefer baking soda because it is the most conventional raising agent in cookies.
You can use baking powder, but just know that your cookies will have a more cake-like consistency. And that will be fine if that is the way you want them.
Using baking soda will make them good and chewy.
4. Butter, Butter, and Butter
Oh, my goodness, there is nothing like the rich creamy taste of REAL butter. It is better than margarine. If all you have on hand is margarine, it will also work.
Now, if you ever try real butter in your cookies or other recipes calling for butter, honey you will never go back to margarine. Trust me! My favorite butter to get in the entire world is Amish butter.
Now that’s some good eating. It is rich and creamy. If you keep your butter in the fridge, set it out for about 15-20 minutes to get it to room temperature. Soft butter mixes up better in your dry ingredients.
Pushed for time? Microwave the butter for 15-30 seconds. Melting it will make a softer chewier cookie.
5. What about Eggs?
If your cookie recipe calls for eggs, lay your eggs out for about 20-30 minutes. This helps them mix up better in the batter.
This helps your cookies to have more volume and will turn out better and prettier. Plus, your eggs will mix up with the dry ingredients much better.
I prefer brown eggs to white eggs. Brown eggs are richer and make desserts taste richer.
6. Brown Sugar or White Sugar
For me, I like to use whatever the recipe calls for. However, you can mix them by using half white and half brown for a delicious taste.
This gives your cookies an almost Carmel-like taste. Now, when it comes to peanut butter cookies, brown sugar is best if you have it.
The suitable sugar for the right recipe gives your cookies a chewy or crunchy texture we all love.
Conclusion of 6 Steps to the Perfect Cookie
If you follow all my techniques and tips, you will be on your way to making perfect cookies every time no matter which cookie recipe you choose. 🍪
Tips from Nana’s Kitchen
Tip #1. Always go by your recipe instructions step by step for the best results.
Tip #2. Gather all the ingredients for the recipe.
Tip #3. Measure the ingredients. Now start the mixing process.
Tip#4. Don’t forget the coffee and milk!
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