Question 1

Use room temperature butter

Accepted Answer

Don't try to shortcut by microwaving the butter; it'll get too hot and melty (yes, melty 😁) and trust me, that's not ideal for this recipe. Be patient, and let the butter sit out for an hour or so on the counter; it'll be perfect.

Question 2

Cream the butter and the sugar first

Accepted Answer

While the order of ingredients doesn't matter as much with this recipe, it's important to do the creaming first and then add the wet ingredients.

Question 3

Add the flour in slowly

Accepted Answer

I find that mixing the flour in half at a time helps with two main things; the mess of trying to stir all that flour at once, and it's easier to keep an eye on the dough consistency to make sure it's not too wet or too dry. As with any recipe you may need to make a small adjustment.

Question 4

Keep a close eye on the cookies while baking

Accepted Answer

You don't want to over-bake these cookies. They'll be very light colored and slightly puffy when the 10 minute timer is up. That's what we're going for. They'll settle down as they cool. I like to let them sit on the cookie sheet for a few minutes before I transfer them to a wire rack to cool completely.

Question 5

Don't forget to rotate the baking sheets

Accepted Answer

I always recommend rotating the cookie sheet halfway through baking because most ovens (mine included) are very uneven in temperature. The rotation helps to ensure even baking/browning.

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