Cookie wisdom: Making a great cookie

Five fast and easy steps to great cookies:

By Rick Nelson, Star Tribune

Last update: November 28, 2007 - 4:32 PM

Five fast and easy steps to great cookies:

Be accurate. Spoon flour and powdered sugar into the measuring cup (rather than using the measuring cup as a scoop) and level ingredients with a straight-edge.

Shop carefully. Buy large eggs and unsalted butter and invest in fresh baking powder, baking soda and spices.

Equip yourself. Use flat, shiny, rimless and insulated medium- to heavy gauge aluminum baking sheets (dark nonstick sheets may cause over-browning or burning). Eliminate messy greased baking sheets by using parchment paper or reusable silicon baking mats.

Bake evenly. Preheat oven for at least 20 minutes. For true accuracy, invest in an oven thermometer (Target sells a decent one for $8). Bake one baking sheet at a time on middle rack in oven, rotating baking sheet halfway through baking. Cool baking sheets completely between batches by rotating among several sheets or running hot sheets under cold water.

Store wisely. Cool cookies completely before storing. Most cookies remain fresh for up to a week when stored in an airtight container at room temperature. Store different types of cookies in separate containers. Most cookies freeze well for up to three months if stored in airtight containers. Cookies should be frozen undecorated and thawed to room temperature before decorating.

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