Bring butter to room temperature. It should not be melted at all.
Bring eggs to room temperature. They incorporate faster than cold eggs. Add eggs in one at a time.
Cream butter and sugar together until no longer grainy, usually 3-5 minutes. This forces in tiny air bubbles to create structured dough and helps cookies rise.
Measure flour accurately. Do not tap the cup on the counter or with a knife. You'll get too much flour and end up with dry, tough cookies. Add flour in batches, not all at one time, for even dispersion.
Use silicone or parchment sheets to keep cookies from spreading too much. Cookie bottoms will bake up smoother and be more evenly golden. It also makes clean up much easier.
Always fold in chocolate chips, nuts, or other stir-ins by hand. It reduces the chance of over-mixing the dough and making a tougher cookie.
Cover and chill dough for 1 hour before putting scoopfuls on baking sheets. It will bring more lift to the cookies.
Space cookies 2" apart to keep fro running together.
Use a cookie or ice cream scoop to make uniform cookies.
Rotate pan during baking to avoid hotspots and overbaking some cookies.
Allow cookies to sit for 2-3 minutes after removing from oven to prevent them from breaking.
Use a cooling rack to allow air to circulate evenly, preventing cookies from getting soggy. Racks should stand 1/2" above counter.
Use a clean ruler, designated for kitchen use, to cut uniformly sized bars.
Use a plastic knife to cut brownies right out of the oven and they won't tear.
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