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.Increase Your Cookie Competency

Source of Recipe

Linda Faus and Danielle Centoni


Recipe Introduction

Cookies are kind of like puppies -- universally appealing and not the least bit intimidating. Even those who swear they can't bake can usually make a batch of cookies without breaking a sweat. But, as with all baked goods, there are tips and techniques that can ensure success. * * *

• Make sure your butter is at room temperature, otherwise it won't cream properly with the sugar. Set it out at least one hour in advance. It should be pliable enough that your finger can leave a mark in it, without being soft and greasy. Don't try to microwave it; it'll just end up too soft. If you don't have an hour's lead time, increase the surface area by cutting the butter into small pieces or shredding it on the large holes of a grater. It'll come up to temperature in about 10 minutes.

• Spoon the flour into your measuring cup and sweep a spatula across the top to level it off. Don't use the cup as a scoop or it'll pack the flour and you'll end up with more flour in the cup than intended.

• Check your leaveners for freshness: Baking soda should foam when mixed with vinegar; baking powder should foam when mixed with hot water.

• Get an oven thermometer to make sure your oven is operating at the right temperature. An oven that's too hot or too cold not only throws off the cooking times but can throw off the texture and appearance of the finished cookies.

• Space the cookies at least 2 inches apart unless otherwise specified in the recipe. Rotate the baking sheets halfway through baking: Move them from top to bottom and rotate from front to back.

• Be sure to cool baking sheets between batches. If the sheets are still hot when you load them with more dough, the cookies can start to melt and spread before they even hit the oven. If you need to cool the pans in a hurry, run them under cold water and wipe dry.



Speaking of baking sheets ...

They may seem like an afterthought, but good baking sheets are essential. Make sure they're heavy: sheets that are too thin (the kind you typically find at the supermarket) will cause the outsides of the cookies to burn before they're done cooking. They're also prone to warping even at moderate temperatures. Go to a restaurant supply store to find the best deals on "half sheet" (13 by 18 inches) pans. These heavy-duty, rimmed, aluminum pans are serious workhorses that can be used for a lot more than cookies and cost a fraction of the price you'll pay at a cookware shop.

If you only have the thin, flimsy cookie sheets, nest two of them together to create an insulated pan that will keep cookies from burning.

Dark pans are great for creating crisp crusts on things like galettes and pizzas because they retain heat instead of radiate it. But this is too much of a good thing when it comes to cookies. If your pans are very dark, try reducing the oven temperature by 25 degrees or cover the pan (completely) in aluminum foil.

Air-insulated sheets are especially good at keeping delicate cookies from burning. The only drawback is cookies can take longer to get done.

Instead of buying nonstick baking sheets, do what the pros do: Line your sheets with parchment paper. It's nonstick, heat-safe to about 450 degrees and helps prevent overbrowning. You can reuse it for each batch of cookies, then toss it when you're done, making cleanup a breeze. Find it near the plastic wrap and foil at most supermarkets.

Silicone baking mats are a great reusable nonstick surface, particularly for candy making. And while they can certainly be used for cookies, you might need to lengthen the cooking time because the mats often inhibit browning.