Drop Cookies 101 {or 32 tips to the perfect cookie!}

One of the easiest types of cookies to make is the drop cookie. Such yummy cookies as Chocolate Chip, Cherry White Chocolate Chunk, Chocolate Crinkle, Cowboy, and so many more are made by simply mixing, scooping, and baking. While these drop cookies are easy, there are a few tricks to ensuring your cookies turn out perfectly!

Drop Cookies 101 {or 32 tips to the perfect cookie!}:

1. Read the recipe all the way through to ensure that you have all of the ingredients and equipment necessary.
2. Pull all of the ingredients out to use.
3. Ensure baking powder and baking soda are fresh.
4. To check baking powder, place a generous pinch into 1/4 cup of white vinegar. If it bubbles, it’s fresh to use.
5. Baking soda is a leavener and helps cookies brown.
6. Use aluminum-free baking powder for best taste.
7. To check baking powder,  do the same test as for baking soda.
8. Measuring flour correctly is important, as baking is based on a specific combination.
9. Use liquid measuring cups for liquid ingredients, dry cups for dry ingredients.
10. To accurately measure liquids, add to measuring cup, set on the counter, bend over to check.
11. To accurately measure dry measures, scoop the flour into a cup, then level with a knife.
12. To easily measure and use sticky liquids such as honey, spray the container with non-stick spray before adding ingredients.
13. Room temperature ingredients are important.
14. Cold eggs will make the butter too cold.
15. Add eggs to a dish of warm water to bring to room temperature.
16. Add eggs one at a time, follow instructions, will keep the dough light and fluffy. Air is an important ingredient in baking.
17. Sift flour and leaveners together with a fine mesh strainer.
18. Use a scoop to measure cookies, this ensures even cook time.
19. To easily roll soft cookie doughs, place it between two sheets of parchment paper.
20. Roll from the center out, don’t roll over the edge.
21 Use cooling racks. Don’t leave cookies on baking sheet as they will continue to bake, and the crisp bottom will become soft.
22. Do not bake on waxed paper in place of parchment.
23. Burned cookies- begin with the lowest bake time, remove promptly, remove to cooling rack promptly.
24. Use an infrared thermometer to test the hot parts of your oven, not just the overall temp.
25. Keep cookie dough in fridge or freezer- for up to 6 weeks, keep it well-sealed, and smell before use to ensure it doesn’t smell like fridge foods.
26. Darker baking pan = darker cookie
27. Placing cookie sheets on the middle rack is best.
28. Be sure to rotate cookie trays in the oven.
29. Space the trays out.
30. Don’t open oven during baking- reduces temperature, causing longer baking time.
31. To prevent spreading, refrigerate dough before baking. This also improves flavor.
32. Keep cookies fresh in a tightly sealed container or cookie tin. Add a slice of bread or apple to keep cookies soft.

Chocolate Chip Cookies, 5 different ways!

Cakey cookie– use dark brown sugar in place of granulated white sugar and light brown sugar, gives a molasses flavor
Crispy cakey cookie– bake 425* instead of 375*
Crispy cookie– bake 300* for longer time, this also gives a toffee taste
Chewy cookie– replace all granulated sugar with corn syrup
Super chewy cookie– use cake flour instead of all-purpose flour

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