- Measure all your ingredients by weight, not by volume.
- Creaming isn’t just about mixing your ingredients together, it’s about whipping air into the soft butter. Use a thermometer to make sure the butter is about 65 degrees.
- Mix your dry ingredients together with a whisk, rather than sifting them together, because it’s much more effective. Sifting is unnecessary.
- Use a heavy aluminum baking sheet, not that thin, dark, non-stick stuff you see at the supermarket.
- Use parchment.
- Once you start mixing the flour, mix slowly and as little as possible, because you don’t want to develop the gluten of the flour like you would for making bread.
- Calibrate your oven by putting several oven thermometers inside at different locations. Thoroughly preheat the oven.
- Set a timer to check your cookies early.
- When removing the cookies from the oven, slide the parchment from the pan onto a cooling rack.
- Bake only one batch at a time.
