Pro Tips for Best Results
The temperature of your dough before baking is crucial. After mixing, I chill the dough for at least 30 minutes. I tested baking immediately versus chilling, and the chilled dough spreads less, bakes up thicker, and allows the flavors to meld. If I’m in a hurry, I’ll even pop the scooped dough balls on the sheet into the freezer for 10 minutes while the oven preheats. It makes a huge difference in shape.
Use parchment paper or silicone mats, not a greased pan. A greased sheet encourages too much spreading and can lead to overly thin, crispy cookies. The parchment provides just the right amount of “grip” for the perfect spread. I also bake one sheet at a time; crowding the oven with two sheets creates uneven heat and leads to inconsistent baking.
For the ultimate chewy texture, slightly underbake them. I pull my cookies out the moment the edges are golden but the centers still look soft and matte, not shiny. They will continue to cook on the hot baking sheet. Overbaking for even a minute or two will give you a crispier cookie. I set a timer for 11 minutes as my perfect benchmark.
Common Mistakes to Avoid
My biggest first-time mistake was using melted or too-soft butter. I was impatient and used butter that was almost greasy. The cookies spread into thin, greasy puddles in the oven. “Softened” butter should be cool to the touch and leave an indent when pressed, not be shiny or oily. This is the foundation of the entire cookie, so get it right.
Overmixing the dough after adding the flour is a sure path to tough cookies. Mixing develops gluten, which we want to minimize for tenderness. I mix the dry ingredients in on low speed until just combined, and I always finish incorporating the last bits of flour and the mix-ins by hand with a spatula for gentle control.(See the next page below to continue…)