A friend recently decided to go ahead and bake a batch of chocolate chip cookies. He wasn't exactly used to the kitchen, but he followed the recipe exactly. Unfortunatley for him, the bookies didn't turn out quite as great expected. The edges were a bit too burnt, the cookies spread out a bit too much, and they were running together. These aren't uncommon problems, unfortunately, but here are some great suggestions to making sure you have the best cookies every time!
- Buy and use an oven thermometer. Unfortunately, internal temperatures inside ovens can occasionally vary, and the stock oven thermometers aren't always the most accurate. There isn't much you can do other than purchase a good oven thermometer and use that as a base guide to adjust temperature from there.
- Use a small ice cream scoop or portioning spoon to get consistantly sized dough balls onto the tray.
- Use parchment paper over the cooking tray to make sure they don't stick: It's easy to clean up and you don't have to worry abouy unevenly greasing the pan.
- To make sure cookies are chewier, cut the baking time a little short.
- Chill the dough before baking. It will help the dough before baking, and use a room temperature or colder baking sheet to prevent overly crisp edges. If reusing a sheet for multiple batches, wait until the sheet is warm (not hot) then rinse it in cold tap water.
- Store chewie cookies in a zipper-lock bag with bread to prevent them from going stale too fast.
- Cut butter into 1tsp slices while still cold and set the appropriate amount to the side. This will allow the butter to soften faster.
Hope these tips help!