Six Principles of Perfect Cookies
- Use the Perfect Mix or Recipe. Baking is a science. Start out with a recipe that is perfectly designed. A professional kitchen lab understands ratios and amounts. Start there.
- Use the best ingredients. That’s especially important with chocolate, cocoa, and cinnamon.
- Measure right. Measuring cups can easily be 30% off. They don’t have to be expensive. Test them on a scale. (A cup of water weighs eight ounces.)
- Bake them at the right temperature. Ovens cycle. The temperature might be 375 degrees one time and 325 the next. Solve that problem with an oven thermometer.
- Bake them for the right time. Use a timer with a second hand. 15 seconds makes a real difference between dry cookies and moist.
- Get them off the hot pan immediately. Use parchment paper. Then slide them all off at once. Parchment paper also solves the issue of too much grease on the pan.