Secrets to Making the Perfect Cookie

If you've wondered about the secret to baking perfect cookies, keep in mind that there are several factors that contribute to making a cookie turn out just right.

First, begin by making sure you have all the ingredients asked for in your recipe and that you understand all the terms.

Be sure you have all the ingredients called for and that you understand the recipe clearly.

Get all your pots, pans and equipment assembled in one place. Clear out a work area or a portion of the kitchen counter before you start work. Baking demands accuracy in measurement as well as method. Makes sure you use standard measuring cups and spoons.

While measuring liquids like oil, water and milk use a clear glass or plastic measuring cup. To measure the level of liquid in a measuring cup, place it on the counter and bend down to check the liquid at eye level.

Check the expiration dates on both the baking soda and baking powder. Sift the baking powder and baking soda along with the flour before you add in any of the wet ingredients. This way the baking powder and soda will spread through the cookie dough evenly and you will not end up with cookies with large gaps in them.

Makes sure you do not use more baking soda than asked for in your recipe. Too much baking soda results in cookies that have a salty, chemical-like flavor. If you are cooking at a high altitude, leave out the baking soda completely. The lower pressure at high altitude areas makes the cookie dough spread automatically so the additional baking soda is not required.

Use the exact kind of flour specified in the recipe. Cake flour, all-purpose flour and bread flour all work differently. While measuring flour, make sure you use level off the top using a spatula so that your measurements are exact.

Before adding in nuts, smell as well as taste them to see they are fresh. Nuts contain oil that can leave a rancid smell if stored for too long.

Check that the eggs are within the expiration date. Ensure that you use the right size of eggs. If the recipe calls for large size eggs, don't substitute medium sized eggs.

To make a good cookie dough, you should ensure that the butter is at room temperature. Do not melt the butter in the microwave, as it will turn too soft. Take the butter out of the refrigerator at least an hour before you plan to start getting the rest of your ingredients together. If you are short on time, cut up the butter into smaller pieces or grate the butter. This will increase the surface area and help the butter melt faster.

In case you are using shortening, make sure it smells right. Many of the newer trans-free shortenings tend to have a very short shelf life and give out a bad smell. So make sure all your efforts do not go waste due to foul smelling shortening.