Today I’m revealing the secrets behind baking perfect cookies. You’ll learn why the 3 biggest reasons your cookies flop, fail, or don’t turn out quite right. If you’ve ever had cookies unintentionally turn out totally flat, cakey, greasy, underbaked, or cookies that never spread at all, just keep reading!
As a professionally trained chef and cookbook author, I know a LOT about cookies. I published my Guide to Chocolate Chip Cookies back in 2013 and it’s been featured in People, Time, and NPR! So I’ve compiled some of my best tips just below that will answer the most common questions and frustrations I see.
FREE DOWNLOAD: Cookie Customization Guide
1. SURPRISING TEMPERATURES
The most important temperature behind beautiful bakery-quality cookies is that of your butter.
If you’ve ever had cookies spread into flat puddles while baking, or deflate after cooling, listen up!
When you go to cream your butter and sugar when making cookies, the butter should be at a COOL room temperature. To be precise, it should be 67°F. Just take a look at what happens when your butter is warm:
The second most important temperature is that of your oven.
Make sure your oven temperature is accurate. Did you know many home ovens can be off by over 20°F? An oven thermometer is the best and easiest way to tell how accurate your oven actually is.
Look at what a big difference temperature can make:
When baking, always allow your oven to preheat for an extra 10 minutes to ensure it’s up to temperature. Always bake in the middle rack.
Bake just one batch at a time for perfect even cooking. If it’s a hot day, pop the remaining cookie dough in the fridge as each batch bakes to prevent flat cookies.
2. ACCURATE MEASURING
One of the quickest and easiest ways to improve your baking FOREVER is to learn how to measure your flour correctly.
This is shockingly easy to get wrong. Why?
Because flour compacts easily, you can wind up accidentally adding 20% more flour to your dough if you don’t measure it the professional way. Take a look at what that does to your cookies:
The best and simplest way to measure your flour, and all your baking ingredients really, is to use a digital kitchen scale.
The second best way is to use the spoon-and-level method:
- Fluff up your flour.
- Spoon the flour into your measuring cup until you have a tall mound.
- Scrape the excess flour back into the container until it’s level with the cup.
3. CORRECT EQUIPMENT
The equipment you use has a surprisingly big affect on how your cookies will turn out.
It’s not always about having the most expensive equipment, but the right equipment.
When it comes to cookies, the most important piece to pay attention to is your BAKING PANS! Take a look at the picture below. Each cookie was baked from the same exact batch of dough, just on a different baking sheet:
See what a difference just your baking pan makes?!
What’s the best baking pan for cookies?
Unlined aluminum half sheet pans. I prefer the NordicWare brand.
Whatever you do, NEVER bake cookies on a dark colored baking pan. That’s the fastest way to burn those bottoms.
Okay, those are my top 3 reasons your cookies flop! I hope you found this helpful. Got more cookie baking tips? Comment below.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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