Top 10 cookie baking secrets

Paper bags that you get from the food market work great if you don't have cooling racks.

I love cookies...but i am always failed to baked with good texture.

Always leave butter and eggs out two hours before preparing your cookies. They blend much better.

cookies good

I stopped using dark pans when the bottoms of my cookies were done and the tops were not. There IS a difference!!

I am a master pastry chef and always use wax paper, always batch cook and always re use hot trays! Real butter, real vanilla and the best premium ingredients equal the best cookies!

HHHMMMM Cookies!!! One of the best things about the Holidays!!!

still looki' for those cookies flavored with anise.

I don't bother baking ANYTHING without PARCHMENT!!! It's the greatest thing to hit the market ever!

I have stoneware baking sheets from The Pampered Chef that make perfect cookies, every time!

Good advice. A stand mixer also makes short work in the mixing process.

Another Tip (my mom taught me this one):
when storing, place in air tight containers with a slice of bread. the cookies will continue to be soft and after 12 to 24 hours the bread will be hard as stone! If storing lots of cookies you may want two or three slices. I use the 'end' of the the loaf so I don't waste my bread. If you are keeping them for many days (mine don't last that long without getting eatin), you'll need to rotate some new bread in.

when I bake Nestle chocolate chip cookies they raise in the oven then while
they are baking they go flat and when I take them out you can see right through the cookies they are so thin. I changed
flour and bought the best flour got new baking soda and still the same thin cookies what am I doing wrong. I use real butter and follow the receipe right to the step. thanks Carol

The reason your chocolate chip cookies are always flat are two things... cut down on the butter. If you want a thicker cookie, you use less butter. The other thing is you could be over beating. I personally don't let my butter get two soft (even though it says room temp in most directions), then I use the mixer minimally and on lower speeds when mixing in the flour.

The perfect baking sheet is an "Ovenex". Old, but never fails. Hard to find but if you do come across one in an antique store, buy it. you will not be sorry.

NEVER use anything but BUTTER in your cookies. Not only are shortening and margarine NOT meant for this type of baking, but real butter adds the flavor needed for the cookies.

Save the Butter-Flavor Crisco for your pie crusts and get rave reviews.

If your cookies are too flat, add 1/4 cup additional flour.

The color of the pan does NOT matter. Do not EVER grease the pan. I've never heard of greasing a cookie sheet ... the butter in the batter does this just fine on it's own. The use of parchment paper lining the pan is the BEST tip ever!

Love all the suggestions, including the ones in the comments! Thanks all! Happy baking!

Start with everything at room temperature, even the eggs/butter ... simple science will tell you that everything will blend evenly and smoothly.
Also, I have never considered baking on anything but stoneware. I make over 600 cookies every Christmas ... and they are well loved!!!!

I always chill chocolate chip cookies for a bit before I bake them, they don't flatten out and come out thick and nummy. (:

These comments are a joy to read. Not a word about sinister powers that are trying to tear down the fabric of America by brainwashing us into eating artery clogging concoctions promoted by "THEM".