The Never Ending Quest for the Perfect Cookie

by National Cookie Network

I’ve read several blogs and seen a number of Pinterest boards where people are hunting for the “perfect” cookie recipe. I suppose the word “perfect” is subjective, according to your tastes. But in reading these blogs, I did find some hints and tips that I’d like to pass on.
Kate Miss has found the only chocolate chip cookie recipe she’ll ever need to know.

not too cakey or soft, a little crisp on the outside and gooey on the inside. Caramely and rich, with a sprinkle of sea salt on top.


Check out Kate’s blog because she’s has some top secret tips including this little gem:

Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other.

Here are a few more tips we’ve gathered on our journey to make the “perfect” cookie: Enjoy:

  • If you dust the chips/nuts with flour before you put them in the batter, they won’t sink to the bottom of the cookie and will be more evenly dispersed.
  • For the crisp, chewy texture, remove cookies from pan immediately after removing from over so they don’t crisp up while cooling, then put on wax paper inside a Tupperware device and put the cover on but don’t close it, that will allow the moisture to leave but it will leave a chewy texture you crave.
  • When baking cookies, choose light-colored, dull-finished, heavy-gauge cookie sheets. Old cookie sheets that are dark can make the bottom of the cookies overly brown. Shiny sheets work best for cookies that should not brown too much on the bottom.
  • Preheat the oven which takes about fifteen to twenty minutes, depending on your oven. Use the upper and lower thirds of the oven, reversing sheets from upper to lower and front to back about halfway through the baking period to ensure even baking. If you use only one sheet, position the rack in the center, and change from back to front halfway through the baking cycle.
  • Always cool the pan before baking another batch. A warm pan causes the dough to melt which can cause overspreading, deformed cookies, or altered baking times. If you place cookies on parchment paper of foil pan liner, you may slide the cookies onto the warm cookie sheet, as long as you place it directly in the oven. (Baking times may be a bit shorter.)
  • When you are rolling out your dough, use powdered sugar instead of flour to cover your work surface. It will better maintain the flavor and texture of the original recipe.

I hope these tips will be useful the next time you bake.

Happy Baking!

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