Professional bakers secrets for making a perfect batch of cookies every time plus the tools your kitchen needs
Cookies are one of the most low-stress, beginner-friendly desserts you can make, and they’re always a crowd pleaser whether they melt in your mouth or crunch as you take a bite.There’s room to grow, too — as you become confident in the kitchen, you can pick more complex recipes that require a bit more skill.
If you, like me, are gearing up for a holiday season that involves lots of cookie baking, read on.I talked to professional bakers about each step of the process and the best cooking baking tools to use.
As an avid baker myself, I also added some of the tips and tricks I swear by.Plus, experts answered some of the most frequently asked questions about baking cookies, including what’s likely your biggest concern: how to avoid a burnt batch.Selected.Our top picksBest cookie scoopGorilla Grip #40 Cookie Scoop$undefined$13.89AmazonLearn moreBest cookie cuttersAnn Clark 11-Piece Christmas Cookie Cutters Set$undefined$29.99AmazonLearn moreBest cookie pressOXO Good Grips 14-Piece Cookie Press Set$undefined$39.95AmazonLearn moreBest slice-and-bake toolOXO Good Grips Slice & Bake Cookie Helper$32.85$34.99AmazonLearn moreBest parchment paper sheetsBaker’s Signature Parchment Paper Sheets$15.99$19.99AmazonLearn moreBest cooling racksUltra Cuisine Stainless Steel Baking & Cooling Rack$undefined$32.99AmazonLearn moreBest cookie storage containerPyrex Simple Store Glass Food Storage Container$undefined$9.99AmazonLearn moreSee 4 MoreRelatedselectedselectedEverything you need to make pie, according to professional bakersWant more from NBC Selected? Sign up for our newsletter, The Selection, and shop smarter.How to make cookies, step by stepStep 1: Make the cookie doughOnce you decide what type of cookie you’re making (learn about some of the most common ones here), it’s time to put the dough together.
First thing’s first: read through the entire recipe and follow it exactly as it’s written, as obvious as that sounds, says Penny Stankiewicz, a chef-in...