Tip #1: If you want thicker cookies, chill the dough in the fridge for a couple of hours and line the pan with parchment paper. Cooling the dough will help the cookies hold their shape, and the parchment paper will help keep them from getting stuck.
Tip #2: Out of vanilla extract? Just substitute maple or pancake syrup at a 1:1 ratio (i.e. 1 tsp = 1 tsp). I’ve done this several times when I’ve been in a pinch, and no one has ever been able to tell the difference.
Tip #3: Don’t scoop flour using the measuring cup. Instead, stir the flour to loosen it up, spoon it into a measuring cup, and then level it off with the back of a butter knife. That way, you won’t accidentally pack the flour and end up with too much.
Tip #3 (part 2): On the other hand, you want to pack brown sugar into the measuring cup. Press it down and get as much as possible into the cup.
Tip #3 (part 3): You can scoop white sugar any old way you want, and it won’t mess anything up.
Tip #4: Play around with the add-ins until you find a combo you love! For example, I substitute a chopped up bar of white chocolate for the white chocolate chips because I think it makes the cookies look fancier. Nuts are also a great addition to almost any cookie recipe because they add texture without changing anything else about the recipe.
Tip #5: Follow the baking times closely. Remember that the cookies will keep cooking for a few minutes after you take them out of the oven. If you wait until they look completely done to take them out of the oven, they’ll probably end up overcooked.
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