Here are some tips:
- Read the recipe
- Assemble the ingredients
- Measure flour correctly—see the video: https://youtu.be/JFkwbuzthLU
- Stir dry ingredients together, no need to sift
- Butter and eggs should be room temperature, set them out 30-60 minutes prior to baking
- Use half butter half shortening for best results, margarine has too much water
- Why not margarine?
- In fact most "margarines" are not even margarine—look at the label, if it says "margarine" then it must be 80% oil, by law, if it only says vegetable oil spread or the brand name then it has much less oil and consequently too much water
- Why not all butter?
- Butter tends to melt more quickly than shortening, so using all butter will make your cookie spread out during bakingCream the butter and sugar for 3-5 minutes, until light and fluffy
- Use more white sugar if you want crisp cookies, more brown if you like chewy, keeping the total amount of sugar the same
- Use a cookie scoop to ensure cookies are all the same size
- Rotate the cookie sheets during baking. Top to bottom, spin the sheet around mid-cooking time
- Let the cookie sheets cool in between batches
- Flat cookies?
Your butter was too soft, it should just yield to pressure
You didn't use enough flour—measure correctly, watch this video : https://youtu.be/JFkwbuzthLU
Your cookie sheet was too hot—let them cool between batches
- Hard, crunchy cookies?
Baked too long—this is why we practice—every oven is different, even the weather can effect baking times
- Check out my video on facebook
- Practice, practice, practice!