Don’t overmix your dough, it will produce a tough dough.
Make sure your butter is cold, since warm butter will cause your cookies to spread too much.
Creaming the butter and sugar is crucial — it beats air into your dough, and that’s what puffs up your cookie.
Always add salt to your dough, it enhances the sweetness of the cookie.
Always measure the ingredients accurately.
• For a more caramelized flavor, replace regular sugar with 1 and 1/4 cups packed dark brown sugar.
For chocolate cookies, replace 3 cups flour with 2 and 2/3 cups flour and 1/2 cup Dutch cocoa.
Don’t overbake the cookies, they should look slightly underdone.
A lower oven temperature with a longer baking time yields a crispy cookie. A higher oven temperature with a shorter baking time yields a chewy cookie.
If you’d like to replace the butter with oil, use three-fourths of the amount in the recipe. It will result in a crispier cookie.
Once cookies have cooled, they can be frosted.
You can dip half of the cookie into melted chocolate and top it with chopped nuts or candies.
You can make sandwich cookies by filling the cookies with jam, hazelnut spread, or a filling of your choice.
Photography by Baila Rochel Leiner