Tips for baking perfect cookies every time
- Be sure your butter is room temperature, but not too soft. You finger should make an indentation when you press into the butter, but not easily squish all the way though it.
- Keep your eggs cold. This will keep the butter in your dough from getting too warm.
- Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link). If you measure by simply dipping your measuring cup into the flour, you’re likely ending up with too much flour, resulting in a dry cakey cookie.
- Let the dough rest overnight (at least 12 hours and up to 72 hour) before baking for better flavor and texture. Yes, it really does make a difference!
- Use a cookie scoop for even cookies and easy portioning.
- Take the cookies out of the oven when the edges appear browned but the center isn’t quite set. Leave the cookies on the baking sheet for 5 minutes to finish cooking, then transfer to a wire rack to cool completely. You’ll get crisp edges and chewy centers every time.
- If your cookies come out of the oven a little lopsided, immediately use a spatula to press the hot cookie back into a perfect circle.
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So, after resting dough in fridge, do you let dough come to room temp before baking or start baking with dough right out of the fridge? Thanks!
I usually scoop and roll the cookies while the cookies preheat so they have a few minutes to warm up, but it’s not necessary. Cold cookie dough won’t spread as much, whereas room temperature dough will. Hope this helps!
When you say ” let the dough rest for 12 hours or overnight” is that in the refrigerator or at room temperature?
In the fridge.