The first way to step up your triple-C game is to make sure you’re using the proper tools for the job. Baking sheets range in color and material, but if your chasing perfection, a lightly colored, thicker sheet will prevent over-browning on the cookie bottoms. Parchment paper is also a life-saver; the dough goes on easy, cookies come off clean, and there are fewer dishes to wash in the end. Perfect!
• For slightly denser cookies, use only the yoke of the egg in your dough. Don’t be afraid to add an extra one for good measure.
• Go with brown sugar instead of white sugar (or a mix of both) for extra chewiness. If you’re really chasing that ‘molasses’ vibe, brown butter is a game-changer. Simply melt your butter on a stovetop until the milk particles begin to darken in color. Then, remove the butter from the heat and allow to cool in the fridge before forming your dough.
• For a more cakelike consistency, add more liquid from water, eggs or milk.
• For crispy cookies, bake them longer at a lower temperature.
• Sweet and salty can’t be beat. Incorporate a few pinches of kosher salt into your dough, or add some flakes of sea salt over the tops for a finishing touch.
• For cookies that hold their shape and won’t flatten in the oven, let your prepared dough chill out in the fridge for at least 30 minutes and up to 2 days before baking. The more time the dough spends in your refrigerator, the more the flour will hydrate, resulting in a less-caky, richer texture.
• Choose the right chocolate. Cocoa concentration, quality, and shape of the morsels will all play a role in the formation of your perfect cookie. For a twist on the traditional chip, roughly chop your preferred chocolate bar with a chef’s knife.