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Crisp at the edges and soft in the center, this chocolate cookie is lumpy with hooks of broken pretzels and melty chocolate chips. Built on a foundation of beating an egg with sugar until pale and full of tiny bubbles, it combines all the satisfying richness of a brownie with an almost airy lightness. Baking soda also helps lift the dense, dark dough in the oven.

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Classic Chocolate Chip Cookies. These homemade chocolate chip cookies walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy." Refrigerate the dough for 24 to 48 hours before baking for extra flavor. Get the recipe.

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Biscotti cookies: Twice baked for an intense crunch, biscotti cookies are an Italian favorite. Meringue cookies: Airy and crisp, meringue cookies start off with egg whites and have extended bake times. Special-diet cookies: Gluten-free, sugar-free, vegan or allergy-free cookies prove that anyone can indulge in a sweet treat. Classic Cookie Recipes

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Directions: Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper. In a medium bowl combine the flour, baking soda, and salt. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine.

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Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.

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Photo: The Java Cupcake. 3. Baking Temperature Comparison. Oven temperature is one of the keys to baking success as well. Summer Stone with The Cake Blog did an experiment of baking at different temperatures in order to demonstrate what change in temperature can do. The chart shows the results of different temperatures.

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Frosting In Every Color. Not only is this rainbow chart easy on the eyes, it's also super useful. Go beyond the standard red, blue, green and yellow food coloring in your pantry to create more.

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In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets. Bake for 9 to 11 minutes, or until golden.

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Cookie dough can be stored in the fridge, covered, for up to 3 days. Let sit at room temperature until warm enough to scoop. Scoops of cookie dough can be place on a cookie sheet and placed in the freezer until frozen. Remove the frozen balls to an airtight container and store in the freezer for up to 6 weeks.

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Place the measuring cup on a flat surface, and read the measurement at eye level. Before measuring sticky liquids such as molasses, honey or corn syrup, lightly spray the inside of the cup with cooking spray, or wipe lightly with vegetable oil. 3. Chill cookie dough if necessary.

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Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too. If you love slightly underdone cookies.

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A sprinkle of salt on top of these brown butter cookies helps bring out complex flavors. 4) Joy's Brown Butter Chocolate Chip Cookies with Pecans. This recipe is for: bakers who want lots of flavor in their cookies Using a unique combination of half brown butter and half room-temperature butter for optimal texture, these cookies cover all the bases of flavor: toasty pecans, caramelly brown.

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Roll your initial dough into as uniform shapes as you can. When you use your cutters, get as close to the edge of that dough, and as close to each other, as possible. This minimizes the amount of scraps you will have to re-roll, as those re-rolled cookies are usually misshapen and tough. 07 of 08.

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Ultimate Guide to Cookie Baking | 12 Many cookie recipes can easily be made vegan with two things: 1. vegan butter and sometimes even coconut oil 2. and a flax egg Remember to check if the recipe has been tested using these vegan substitutes! Get all of my tips and tricks for making a flax egg here, which is just ground flaxseed meal combined

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Bonus 1! Gluten-free flour substitutions. It can be hard to keep up with appropriate substitutions for dietary restrictions, so this chart is useful for gluten-free options. (via Fave Gluten Free Recipes) Bonus 2! Vegan baking substitutions. This one is applicable for vegan substitutions. I'm not vegan myself, but I swear by coconut oil*.

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10 - 15 minutes. Dessert Cookie or Pizza. 10- to 12-inch circle on pan. 10 - 15 minutes. Mini Tarts. 1- to 2-inch balls, mini muffin tin. 8 - 12 minutes. Some things to keep in mind when using this chart: Drop Cookies: The baking time will depend on dough density and temperature of the dough.