Here is the criteria for the perfect cookies
- Flat
If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.
- Puffy
For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.
- Chewy
Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.
- Crispy
For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.
thecookiecastle
The Cookie Castle 