Tips for the perfect cookies:

1- Have all ingredients at room temperature for more glamorous perfect cookies, unless otherwise specified in your recipe.

2- Read the recipe perfect before starting and get all your ingredients ready in front of you before starting

3- Using fresh ingredients is very helpful, sometimes we use old flour, or baking powder or things that are about to expire. These affect the quality of baked products.

4- Measure the ingredients carefully, don’t think that by putting 2 eggs instead of 1 you are having a richer recipe. On the contrary, this can damage the whole recipe. This is a common mistake that I used to do in cakes.

5- Soften the butter by leaving it in room temperature for few hours before baking. It is better than melting it in the microwave and also better than doing it over the oven. Using soft melted butter by room temperature gives the best texture.

6- Freeze the dough for some time before you bake it. It helps the dough keep in shape and it makes working easier with soft cookie dough. They say that it improves the flavor but I never tried that so not sure of this point.

7- It is very important to preheat the oven 10 to 15 minutes before you begin baking cookies. This is usually consistent unless a recipe specifically calls for you to start with a cold oven.

8- All cookies need to be of uniform size and thickness so they all get cooked perfectly at the same time exactly.

9- Leave room between cookies, thumb rule is 2 inches because when they are cooked, they melt and expand so you don’t want them to stick to each other. If the recipe is for bigger cookies, adjust the space accordingly but 2 inch space is the space for normal sized ones.

10- Be sure not to overcook them because it takes a few seconds between a very well cooked crispy cookie of perfect texture and those which are slightly burnt and a bit hard to bite. First time I baked cookies they were as hard as a brick because I left 5 minutes more than the recipe. They say set the timer 3-4 minutes less than the time specified in the recipe.

Freezing tips:

a- If you want to freeze them for an occasion or a trip, you should freeze baked cookies in airtight freezer containers, freezer bags, or aluminum foil.

b- If you want to freeze the dough itself, this is pretty easy just beware because the dough absorb any odd odors present in the freezer so it has to be perfectly sealed and wrapped.