1. Use good quality vanilla, eggs, and butter. I like to use Farmers Market eggs or Vital Farms eggs. I use Kerrygold butter, its worth every penny. Also, homemade Vanilla is very easy and cheaper!
2. In general when baking make sure your eggs are room temp. This is true for milk as well. For example, mashed potatoes turn out better if you milk/cream is room temp before you add it.
3. When measuring flour, use a spoon to scoop it into the measuring cup.
4. Once you have all dry ingredients measured out, sift the dry ingredients together twice. It is worth the extra trouble!
5. When mixing butter and sugars, keep mixing on medium speed until the color starts to get lighter. It takes a few minutes, but the color change is easy to see.
6. Let cookie dough cool in the fridge for at least a few minutes. Some leave it overnight, which is fine, but at minimum give it 10 minutes.
7. Don’t overcook! Cookies are done once the bottom of the cookie looks golden (not dark) brown. You can take the cookie sheet out and use a spatula to lift up the edge and check. Or put one cookie on a cooling rack and hold it up so you can see the bottom.
8. When using a new recipe, keep an eye on everything and take it out when it looks right to you. Time the cook yourself because ovens vary. Once you get the perfect cook, save and edit the recipe to what work best for you.