Use Room Temperature Ingredients: For the best texture, make sure your butter, eggs, and any other ingredients that need to be mixed together are at room temperature.
Measure Ingredients Accurately: Baking is a science, so measuring your ingredients correctly is crucial. Use a kitchen scale for precision or measure dry ingredients by spooning them into the measuring cup and leveling off with a knife to avoid using too much flour.
Chill Your Dough: After mixing your cookie dough, chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much while baking, resulting in thicker, chewier cookies.
Don't Overmix the Dough: Once the dry ingredients are added to the wet ingredients, mix just until everything is incorporated. Overmixing can develop the gluten in the flour, resulting in tough cookies.
Use the Right Baking Sheets: A heavy-duty baking sheet with no sides (or only shallow sides) allows for even heat distribution. If you're using parchment paper or a silicone baking mat, it helps prevent sticking and ensures an even bake.
Check the Oven Temperature: Oven temperatures can vary, so it's a good idea to use an oven thermometer to ensure it’s accurate.
Know When to Take Them Out: To avoid overbaking, take your cookies out of the oven when they are just lightly golden around the edges. They’ll continue to cook and firm up a bit as they cool on the baking sheet, giving you perfectly soft, chewy cookies.