The 5 Steps on How to Make the Perfect Cookies

Cookies...oh they are so delicious, warm, and gooey; but how many times have you made a 100% successful cookie? Oh shoot, it looks kind of lumpy, gross. Oh no, it turned into a rock! Ugh, disgusting, it decided to leak out it's butter.
Have all of the above happened to you? Don't worry, we have had many disastrous cookie experiences. So, what exactly does it take to make the perfect cookie? Well, you have come to the right place. Warning: you will not be able to stop yourself from producing a minimum of 12 dozen cookies, you have been warned, now let's continue.

Step 1: Do not put too much butter in your cookies.
Now, you are probably thinking, "Whyyyyyy? Why in God's name would I want to put LESS butter in my cookies?!" Calm down. We aren't saying to reduce your butter amount, just make sure to not get overly happy in the butter intake. Butter is what makes a cookie amazing, but when you put too much in, the cookies have a tendency to become flat, thin, overly liquified crackers. They are delicious still, yes, but isn't a moist, fluffy looking cookie much more flattering? We think so.


Step 2: Do not over mix your eggs.
This may seem like a stupid thing to remember, but it is extremely important to never over whip/mix your eggs. Sure, it's fine to cream the hell out of your butter and sugar, but those aren't...eggs. Eggs are very sensitive to over mixing, and when you over mix your eggs it causes your cookies to crash, which makes them become undesirable looking blobs.
All you need to do when you are adding your eggs to your sugar and butter is: lightly fold in your eggs, one at a time, and immediately stop mixing when barely emulsified with your butter/sugar mixture. Trust me, this will help your cookies immensely!


Step 3: Sift your dry ingredients.
"Oh, sifting really doesn't do that much to help your cookie, I just dump it in, whatever. " Yeah, that is usually the response I get whenever I give someone this tip. Why do you need to sift? Well, we mentioned above how important it is to not over mix your eggs, and you always add your dry ingredients to the wet after mixing your wet, right? If you sift your dry ingredients (this can be done either with a strainer, or a whisk) and then add them to your wet, you will have to do less mixing, which will cause the eggs to not get over mixed. All in all, sifting is your friend.

Step 4: BAKING SODA. 
I can tell you many stories of how I..God forbid...forgot the baking soda. Oh, it was a sad day indeed. No, when I had thought about making cookies I did not imagine that they would end up looking like cookie-rocks. When you forget to add either baking soda or baking powder (you don't see baking powder as often in cookies, but a fair amount still contain it), there is nothing in your dough to cause it to rise and poof up, resulting in a dense, hard, cookie ball rock. It's okay if this has happened to you, it's happened to me many times.

Step 5: Freeze your cookies before baking. If you have just finished mixing and portioning your cookies, and you immediately decide to throw them in the oven, the butter won't have enough time to cool in your dough, and the butter will spread out. Freezing your cookies helps ensure that the cookie will not spread out and become creepy alien creatures. For best results make your cookies a day ahead of time, and freeze them over night. Minimum of a couple hours in the freezer will also suffice.

Ah, well there you have it, those are the 5 secrets of ours, and I can guarantee you that you will have a successful cookie if you follow those steps! Oh don't forget, 325 F - 350 F is your oven temp! Good luck, and enjoy. :)


-Savvy♥