Ingredients
To make the best chocolate chip cookies:
Once flour is mixed in, stop beating the dough. Otherwise, the cookies turn out tough.
For flatter cookies, use room-temperature dough and slight reduce the amount of baking powder or soda.
For slightly raised or puffier cookies, bake in the upper third of oven. For cookies to spread, bake in the lower third.
To prevent irregular-shaped cookies, cool cookie sheets before putting on a new batch.
Never use diet or whipped margarine or anything labeled “spread.” These products contain too much water.
Shiny heavy baking sheets bake most evenly. Dark cookie sheets can cause cookies to burn. To avoid scorching, line dark sheets with aluminum foil.
Insulated or “air-cushion” baking sheets prevent cookies from becoming crisp
Cool cookies completely before storing or they’ll get soggy.