The One Thing I Always Change in Any Cookie Recipe I Make

updated May 1, 2019
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(Image credit: Emma Christensen)

It’s often said that experience is the greatest teacher, and that is so true — especially in the kitchen. That’s why, after biting into enough batches of freshly baked cookies that just fell short of my delicious expectations, I started making a small change in my approach to baking.

For maximum cookie goodness, I take a page out of my brownie playbook. Yes, brownies! Any time I bake batch of cookies, no matter the recipe, I treat them just like a batch of brownies. You should too — here’s how.

Pull Cookies Out of the Oven a Minute Early

To ensure the cookies I make are always wonderfully moist and tender, I pull the baking sheets out of the oven a minute earlier than what’s called for in the recipe. This is the very same step I take with every batch of brownies I bake.

Why It Makes a Difference

Yes, even a mere minute can make a difference when baking cookies. And it can often be the difference between well-cooked and just a touch overdone.

Here’s the thing: Even once you pull the baking sheets from the oven, the cookies will still continue to cook a little. This is textbook carry-over cooking at work. Between the piping-hot baking sheet and the equally hot dough, cooking doesn’t immediately halt when the cookies come out of the oven. In fact, it’s best to leave the cookies on the baking sheet for a few minutes (where they’ll continue to cook through), before transferring them to a wire cooling rack.

Unlike brownies, where I opt to slightly under-bake for a soft, gooey center, pulling cookies out of the oven a minute early shouldn’t leave them with a raw, doughy middle. Instead you’ll find yourself with a platter of cookies with a tender interior that still have nice and chewy edges.

Try it with your next batch of cookies — you’ll notice a delicious difference.

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