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How To Perfect Your Cookies: Tips From a Professional Pastry Chef

Updated on May 30, 2016
Chocolate Chip Walnut Cookies
Chocolate Chip Walnut Cookies | Source
Your Cookie Batter Mis en Plas (Get everything in place and organized so you don't forget anything or make an error in weighing or measuring ingredients.
Your Cookie Batter Mis en Plas (Get everything in place and organized so you don't forget anything or make an error in weighing or measuring ingredients. | Source

The Basic Ingredients of a Cookie Batter

Your typical cookie batter contains the basic ingredients of butter, sugar, eggs, flour, flavorings and garnishings. Some recipes may opt for margerine, a different type of sugar, a different type of flour, one or two flavorings and garnishings, By garnishings, I mean nuts, chocolates, dried fruits, and so on. It is best to limit your garnishings into one or two flavors so your product could be appreciated better. A potpourri of ingredients in a cookie can be daunting to the taste buds.

Butter - Use unsalted butter at all times. Butter is fat that helps flavor and bind the batter. Add kosher salt or iodized salt for balance.

Sugar - Granulated sugar or brown sugar or a combination of this as called for in the recipe is at your discretion. What is important is make sure your sugar is dissolved. If the sugar is lumpy, put in the mixer to break the lumps first before adding the butter and the rest of the ingredients. A perfect finished cookie does not echo sugar granules.

Eggs - Whatever type of eggs you prefer will work. Egg is a binder as well as flavor and add body to your batter.

Flour - Most cookie recipes call for All Purpose Flour that has less gluten than bread flour which makes bread more heavy and chewy. Pastry flour is too light and flaky. A combination of flours may work as called for in the recipe. Cookies has to have a combination of crunchiness, chewiness and moist.

Flavorings - Vanilla extract a classical and traditional favorite could be replaced or combined with other fruit extracts. Extracts are potent and concentrated and are measured by the teaspoons. Some of the extracts in the market are imitation or has more alcohol content. Read and select your items carefully.

Garnishings - There are dozens to choose from to create cookies of varieties. Use shelled chopped nuts, dried chopped fruits, seeds, chocolate pieces and so on. The plethora of selection is endless. It is your creative enthusiasm that will be measured.

Always remember to check your ingredients for freshness and contamination. If your nuts are rancid, you would have wasted your entire cookie batch using bad nuts. Be wary of cracked bits of shells on nuts or stems on dried fruits before adding to your batter. You do not want someone breaking their tooth over these.

NOTE TO THE NUTS: Oops...you know what I am referring to! To prolong the life of the nuts or to keep them nuts from going rancid, make sure that the container is dry and sealed with a lid or zipped tightly. If you are not using these nuts in the next two weeks, refrigerate or freeze. Thaw frozen nuts before adding to baking ingredients.

Creaming the sugar and butter.
Creaming the sugar and butter. | Source
Egg and vanilla together.  Cut down your labor by consolidating liquids in one container.
Egg and vanilla together. Cut down your labor by consolidating liquids in one container. | Source
Flour, baking soda and salt consolidated in one container to save you time.  Whisk to incorporate before adding to mixer.
Flour, baking soda and salt consolidated in one container to save you time. Whisk to incorporate before adding to mixer. | Source
Egg added to creamed butter and sugar.
Egg added to creamed butter and sugar. | Source
Gradually add the flour mixture slowly while stirring at low speed.  Scrape after adding the flour mixture.
Gradually add the flour mixture slowly while stirring at low speed. Scrape after adding the flour mixture. | Source
A cookie dough ready for baking.
A cookie dough ready for baking. | Source

How to Mix the Cookie Batter

Remember that a typical cookie batter uses a paddle or flat beater for mixing. Most home bakers make a mistake of beating the cookie batter to death and the resulting cookie is a very flat cookie.

The first step in preparing a cookie batter is to make sure your butter is soft, not melted and not solid. Use the microwave oven to soften the butter. Watch it carefully. It only takes about 30 seconds to soften a 4 ounce solid butter. If you know that you are making cookies the next day, pull out the butter that you will need and leave at room temperature.

Creaming - The first step in making the cookie batter is mixing the butter. If you have a soft butter, beat the butter for one minute then add the sugar. If you are using brown sugar and the brown sugar has hardened, you can use a food processor to break the lumps. Do not put hardened sugar with your mixture because it will not break evenly.

Have you noticed cookies that has that rough texture or granulated feel to it? It is because the sugar(s) have not been dissolved properly. So, the creaming (beating butter and sugar together) is an important first step to making your cookie a success.

Adding the Fat Binder and Liquid - Always crack your eggs in a separate bowl and not on the mixer to avoid loose bits of shells in your cookie dough. Combine your liquids, e.i., egg and vanilla, and stir to mix.

Adding the Flour - Combine the flour with the salt and baking soda and stir to incorporate. Always remember that whenever using chocolate in baking, baking soda is added to act as neutralizer to the acid in the chocolate. Add the flour gradually and stir every stage so the flour would be distributed evenly. Scrape, scrape is our motto in volume bakery productions. Nobody wants to waste a 50 pound of cookie dough just because of the flour imbalance.

Adding the Garnishings - With your mise en place (everything in its place) ahead of time, your nuts have been lightly toasted perhaps, and chopped coarsely, and everything else have been measured. After adding at once, stir to incorporate and scrape. Use your hands to blend to avoid stiffening the dough.

Portioning the Cookie Dough - Never use your hands to ball up your cookie dough. It is bad on the dough and it is amateurish. Use an ice cream dough. You will have even-size cookies.

How to Bake The Perfect Cookie

Preheat your oven to 350 degrees. Some recipes will tell you to bake your cookies at 375 degrees. You can if you want to, but the cookies cook too fast and burn fast. At 350 degrees, there is an even-ness to it, unless you get absent-minded and forget about what your baking. You can double sheet your pans to protect the bottom from browning faster. ALWAYS....always place your sheetpan in the middle rack for even baking. The recipe below will take 10 minutes to bake.

Use a stainless cookie sheet and a parchment paper.

Space out your cookies. Cookies do spread a little so you want to give them space. If cookies spread more than they should, that means you have paddled the cookie dough to death and put so much air into it that you are now seeing a very flat disaster.

Remember to rotate the sheetpan in the oven. Ovens tend to have hot spots. The back maybe hotter than the front, so give them equal time.

A perfect baking cookie shows light golden brown around the edges. Remove the sheetpan from the oven. As long as the color shows light golden brown around the edges, your cookies can stay on the sheetpan. However, if the cookies are darker than this, remove the sheetpan from the oven and remove the baked cookies from the sheetpan. To do this, put the sheetpan on a room temperature surface (wood table), pull the two corners of the parchment paper onto the surface to stop the cooking process. As long as the cookies stay on a hot pan, the cooking continues. If you want to have moist cookies, remove the baked cookies from the sheetpan onto a table.


Storing the Cookies

Let us say that you want to triple the recipe below, you can:

Pre-scoop the extra cookie dough, lay each scooped cookie on a sheetpan and put in the refrigerator to chill. It will set in 2 hours. Once set, put each scooped cookie in ziploc bag and freeze. Label your bag. This can stay for a couple of months in the freezer.

When you are craving for a fresh homemade cookie, just thaw and bake.

Portion cookie dough by using an ice cream scoop.  There are different sizes to choose from.
Portion cookie dough by using an ice cream scoop. There are different sizes to choose from. | Source
Use a parchment paper on sheetpan and place same size scooped cookie dough leaving spaces in between.
Use a parchment paper on sheetpan and place same size scooped cookie dough leaving spaces in between. | Source
Use a pastry scraper to neatly scrape off the rest of the remaining cookie dough.
Use a pastry scraper to neatly scrape off the rest of the remaining cookie dough. | Source

What Basic Tools To Use To Make A Cookie

KitchenAid Mixer - Makes the job easier and faster. However, if you paddle your batter more than enough, don't blame it on the mixer.

Pastry Scraper or Spatula - Use this to SCRAPE your batter every stage and after adding an ingredient. After creaming the sugar and butter, SCRAPE. After adding the gradually adding the flour and mixing, SCRAPE. This process ensures a well-blended and incorporated batter. It is a good practice to start with before you embark on a large-scale baking like working for a large volume production bakery.

Ice Cream Scoops - They come in different sizes of your choice. Using ice cream scoops prevents you from murdering the cookie dough and it helps when your cookie are the same sizes. Be aware to bake same size cookies on the same sheetpan as is baking the same type of cookie on the same sheetpan.

Parchment Paper - I am not a fan of the homemaker's parchment paper, however it works. I prefer the commercial ones because they come flat as opposed to rolled up in the stores. Use stainless steel utensils to prevent the corners and edges from curling. Remember not to touch them after you remove the baked cookies from the oven. (Darn it, I forgot again!!)

Sheetpan - Those commercial half sheetpans are indispensable and versatile. Invest in some. I bought mine from Sam's Club. Large sheetpans are usually bought in commercial kitchen equipment stores or get them online.

Darn Perfect Chocolate Chip Walnut Cookie Monster

Ingredient
Quantity/Unit
Procedure
Unsalted butter, softened
4 ounce or 1 stick
Cream the butter and sugars together.
Brown sugar
1/4 cup
Remember to break the sugars finely if lumpy.
Granulated sugar
1/4 cup
 
Egg, medium size
1 each
Break the egg into a separate bowl to avoid shells getting into mixer.
Vanilla extract
1 teaspoon
Combine egg and vanilla together and pour into creamed mixture. Stir and scrape.
All purpose flour
1 1/4 cup
Combine flour, salt and baking soda. Stir with a whisk.
Kosher salt
1/2 teaspoon
Add to mixture gradually. Scrape after each addition.
Baking soda
1/2 teaspoon
B.S. neutralizes the acid in the chocolate, give some rise and crispiness to the dough.
Milk chocolate chips or your chips of your choice
2 cups
Add the chocolate chips and the nuts and stir to incorporate. Do not over beat. Use your hands to stir if need be. Scrape.
Walnuts, chopped coarsely
3/4 cup
Optional: Lightly toast nuts if you want.
 
 
Portion cookie dough by using ice cream scoop.
 
 
Space the cookies evenly. Press each cookie slightly with your open palm. Bake on parchment paper-lined sheetpan.
 
 
Bake cookies till edges are golden brown.
YIELDS: 9 - 2 oz. cookies or 18 - 1 oz. cookies
 
 
The Finished Chocolate Chip Walnut Cookies. The bottom side's perfect coloring suggests moist chewy light crispiness.
The Finished Chocolate Chip Walnut Cookies. The bottom side's perfect coloring suggests moist chewy light crispiness. | Source

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    • eye say profile image

      eye say 5 years ago from Canada

      good info thanks!

    • supershopperlady profile image

      supershopperlady 5 years ago from Fort Lauderdale

      In an article about unusual ways to use your microwave, softening brown sugar is one of them. If your brown sugar has hardened, place in your microwave for 30 seconds. Wait until it has cooled before using in your recipe.

    • Gloshei profile image

      Gloria 5 years ago from France

      Great information, just thinking about making some cookies so it has come at the right time. Bookmarked for future.

      Thanks. voted useful

    • alifeofdesign profile image

      Graham Gifford 5 years ago from New Hamphire

      You highlighted some helpful tips that I think many folks forget and those steps are very important to the final results: mixing and scraping.

      Voted up. Thank you.

    • MadWhiteWaitress profile image

      MadWhiteWaitress 5 years ago

      You know what, this brought back a childhood memory for me... when I was a kid, my dad and I would take the tubes of tollhouse choc. chip cookie dough, and squeeze them onto a big plate, and microwave them, then eat... SO GOOD.. better than oven baked as far as I remember them... unless that's just cause I was an impatient, and hungry child! lol, going to deffinately try this again soon!!

      nice tips! Also especially like the one about softening brown sugar, I've wasted a lot of hard brown sugar, and now I feel bad that I might have been able to save it!

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Good additional helpful tip for home bakers. Thanks for sharing this tip.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Great! I'm not a cookie person, but my roommate and neighbors had a field day with this cookie.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Right on. My intention is to aid home bakers on how to improve their techiques. Thanks for the visit.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Pleasure to share and thanks for stopping by.

    • Simone Smith profile image

      Simone Haruko Smith 5 years ago from San Francisco

      Ooooh! You make chocolate chip cookies JUST as I like them! Thanks for the splendid tips. I need to get some chocolate chips STAT!!!

    • DzyMsLizzy profile image

      Liz Elias 5 years ago from Oakley, CA

      I'll have to try your tips. I've been having trouble with cookies not coming out like they used to when I was younger. They seem to spread out and melt down like a "lace" cookie, instead of staying rounded up, and nice and soft and chewy. I don't know what's different...the recipe on the chocolate chip package change, or what?

      Very odd. This never used to happen, and I NEVER have had ingredients at room temp, or used unsalted butter..I'm not that much of a baker--I don't buy 'special' ingredients that aren't going to get used up in the normal course of other food prep. So, if my procedures haven't changed, I figure the recipe must have.

      Also--what is your take on doubling recipes? Yours sounds delicious, but would not make near enough cookies for us...(Yeah, I'm a "cookie monster"...plus there are the grandkids....) ;-)

      Voted up, awesome, interesting, useful and shared.

    • gemsn profile image

      gemsn 5 years ago from Gurgaon

      Useful Information !!!!

    • Sunshine625 profile image

      Linda Bilyeu 5 years ago from Orlando, FL

      Yummy hub, photos and easy to follow recipe! Congrats on your Hub Of The Day!:)

    • cadebe profile image

      cadebe 5 years ago

      Wonderful hub and those cookies look so delicious! I have to try this recipe. Thanks for sharing these great tips.

    • profile image

      susanm23b 5 years ago

      This is a fantastic hub! Your cookies are beautiful! I especially liked how you discussed the ingredients and what they did in the recipe. Sometimes when I have baked chocolate chips cookies, I will have a few with "thin" areas in the cookies. From reading your hub, I think it may be from over-mixing. Thanks so much for these very helpful tips!

      Congrats on Hub of the Day! Voted up!

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      Thanks for teaching us how to make cookies and for all the helpful tips. Congratulations on Hub of the Day!

    • leahlefler profile image

      leahlefler 5 years ago from Western New York

      This is making me hungry! These are wonderful tips for making light, chewy cookies - this might not be good for my waistline, though, because now I want to bake up a few dozen!

    • pstraubie48 profile image

      Patricia Scott 5 years ago from sunny Florida

      O my...I want to reach right in and take one of your cookies. They look like they are yummy. Thank you for all of your secrets...and the pictues are very helpful. Congrats on hub of the day.

    • savingkathy profile image

      Kathy Sima 5 years ago from Ontario, Canada

      Oh yum. Your cookies look delicious! This is such an informative hub. I learned a lot from it, and look forward to baking the perfect chocolate chip cookie! Congratulations on being selected as Hub of the Day.

    • amberld profile image

      Amber Dahnke 5 years ago from New Glarus, WI

      thank you so much for the great tips in this Hub! The cookies look delicious! Voted up and shared!

    • theclevercat profile image

      Rachel Vega 5 years ago from Massachusetts

      Oh, I just want to eat my phone now! Great info and clearly written. Terrific pics, too! Voted up and useful. :-)

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      It's always an honor when you grace a hub and compliment on it. Thanks.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Doubling, tripling, etc. will take the same amount of prep and baking as it is to do a small batch. You could always freeze scooped cookie batter and thaw to bake when you are ready. Just like any math, do X2, X3, etc.

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      Totally awesome tips and photos! And congrats on hub of the day - that's awesome. Voted up and useful.

    • mary615 profile image

      Mary Hyatt 5 years ago from Florida

      Making the perfect cookie is an art, I think! I always leave mine in the oven too long. I noticed you say to use unsalted butter. None of my recipes indicate unsalted butter. I've always used salted butter. Congrats on HOTD! Well deserved. I voted it UP, etc.

    • randomcreative profile image

      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      Congrats on getting Hub of the Day! This is an awesome resource for a wide range of bakers. Thanks for all of the great tips and photos. I love how you broke down all the information.

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      I love making cookies. Have you ever tried using a silpat to bake them on?

    • jacobreeves profile image

      jacobreeves 5 years ago from London

      I'm so hungry now!

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Unsalted butter is preferred in professional kitchens because you could control the salt portion, as opposed to salted butter.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Thanks for stopping by and welcome to HP.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Thanks very much. I am sooo overwhelmed with thrill by being chosen Hub of the Day!

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      A million thanks. Pheww, didn't expect any of my hubs will even be considered. I'm thankful for your appreciation.

    • urmilashukla23 profile image

      Urmila 5 years ago from Rancho Cucamonga,CA, USA

      Awesome Hub! My cookies never came out good so thanks for these tips. Very useful and informative.Voted up. Congratulations on Hub of the day award!

    • livingpah2004 profile image

      Milli 5 years ago from USA

      Great tips. Thanks for sharing it. Voted up! Congratulations on HOTD!

    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      Good HOTD topic as there seem to be many cookie aficionados who will appreciate these tips. We purchase our nuts in large containers at places like Costco and always keep them frozen except for smaller amounts that will get eaten or utilized in baking in a short period of time.

      Your cookie recipe looks like a winner! Voted up and useful.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Silpat is not needed to bake these cookies. However, silpat is best used when you are baking more fragile cookies like lacey-type cookies.

    • ktrapp profile image

      Kristin Trapp 5 years ago from Illinois

      I love making chocolate chip cookies and I learned a lot of great tips from this Hub - like double-sheeting and rotating the sheet in the oven for even baking. I can't wait to see better results next time I bake cookies. Thanks.

    • StephanieBCrosby profile image

      Stephanie Bradberry 5 years ago from New Jersey

      This information is really useful. I will certainly start incorporating some of these ideas to make my decadent chocolate chip cookies even more so. now you are going to send me to the kitchen to bake! Thanks. Congratulations on your Hub of the Day.

    • prasonline profile image

      Prasanna Marlin 5 years ago from Sri lanka

      Thanks for all of the great tips and photos. Congratulations on Hub of the Day

    • davenstan profile image

      Katina Davenport 5 years ago

      I am not a baker, but my mom could use this information.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      It's my sincere pleasure to share. I appreciate your compliments.

    • TravelAbout profile image

      Katheryn 5 years ago from United States

      Now I am dying for homemade chocolate chip cookies. The photos are great and I'll try your recipe for sure!

    • autumnstardust profile image

      autumnstardust 5 years ago

      Thanks for this! My sister will love it!

    • ComfortB profile image

      Comfort Babatola 5 years ago from Bonaire, GA, USA

      I have committed to baking cookies for churchs' events. This will really help to bake it from scratch. No more Doughboy :( Thanks for sharing! Voted useful. and congrats on your HOTD award!

    • puter_dr profile image

      puter_dr 5 years ago from Midwest USA

      Congrats on hub of the day! Now I must bake some cookies!

    • sasta10 profile image

      sasta10 5 years ago from Manchester, UK

      Looks yummy, I like freshly made soft cookies. Will have a go, thanks for sharing this great recipe.

    • homesteadbound profile image

      Cindy Murdoch 5 years ago from Texas

      I liked the term that a perfect chocolate chip cookie does not "echo sugar granules". Well said! I love chocolate chip cookies with pecans! Congrats on Hub of the Day!

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Thanks. Whadyaknow, it took a while to get one of my hubs selected as HOTD and I'm ecstatic.

    • frogyfish profile image

      frogyfish 5 years ago from Central United States of America

      Lots of chocolate chips in your cookie pix...yum! And yes, I think I beat my batter to death. But I love 'em flat or no...think I'll have to follow your instructions next time I bake. Thanks for tips!

    • jpcmc profile image

      JP Carlos 5 years ago from Quezon CIty, Phlippines

      Awsome hub. No wonder it's the hub of the day. I love cooking and baking, but what I love better is eating afterwards.

    • HawaiiHeart profile image

      HawaiiHeart 5 years ago from Hawaii

      Great hub! I love making chocolate chip cookies, but they never turn out looking that good!

    • dusy7969 profile image

      dusy7969 5 years ago from San Diego, California

      Looks delish. Unfortunately, I'm currently on a diet and won't be able to try for a couple weeks.:(

    • profile image

      kelleyward 5 years ago

      Thanks for the useful tips! Great pictures also! Congrats on HOTD! Take care, Kelley

    • Teresa Coppens profile image

      Teresa Coppens 5 years ago from Ontario, Canada

      congratulations on hub of the day. Cookies look fantastic. I will definitely try out your suggested techniques.

    • mizjo profile image

      mizjo 5 years ago from New York City, NY

      Delicious hub, Daisy, and your photos do you justice.

      About the mixing, my mom always said not to mix a batter to death, especially cake, because the end product comes out chewy and flat, whereas you want it crunchy if a cookie, and soft and risen if a cake. The secret is to take short strokes from the side of the bowl to the center, and rotate the bowl.

      Must try that yummy choc-chip soon.

    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      Congrats on your Hub of the Day award for this super guideline on making perfect cookies!

    • marlynpumphrey profile image

      Marlyn Munoz 5 years ago from Honolulu, HI

      Yummy, now I want to bake some cookies. Congrats on being hub of the day

    • Golfgal profile image

      Golfgal 5 years ago from McKinney, Texas

      Great accomplishment to be awarded the Hub of the Day Award with all this great competition on Hubpages. Many Congrats. I am the ultimate COOKIEMONSTER, I mean really. Now, I am hungry for cookie....gotta go.

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Enjoy and happy to imagine you satiating that sweet craving for...a freshly-baked cookie.

    • mizjo profile image

      mizjo 5 years ago from New York City, NY

      And yes, congrats on your award for Hub of the Day.

    • iefox5 profile image

      iefox5 5 years ago

      I'm a cookie lover, will follow the steps to make some cookie next time. Thanks for the great sharing, voted up!

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Thank you and have a good baking day!

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Thank you. I can't believe that one of my hubs made it.

    • Veronica Sevilla profile image

      Veronica Sevilla 5 years ago from Manila, Philippines

      Wow. When I saw the photo and title on the homepage, I just had to click it. 2 thumbs up to you! 4 thumbs up to HP for making this Hub of the Day. Yum :)

    • daisynicolas profile image
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      daisynicolas 5 years ago from Alaska

      My father used to say, "I'd rather die happy." So, he indulged himself to eternal happiness.

    • TravelAbout profile image

      Katheryn 5 years ago from United States

      Thank you for the follow Daisy!

    • daisynicolas profile image
      Author

      daisynicolas 5 years ago from Alaska

      Thank you for the compliments and congratulations I received to each and everyone of you. I'll get back to the rest a few at a time since I realized that the more I follow in one day, the more my hubscore dips.

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      cattleboyz 5 years ago

      Always reading this hub to get ideas. Thanks for sharing. It`s very useful. I understand more about referal tracking. Voted it up!http://www.cattleboyz.com/

    • Sinea Pies profile image

      Sinea Pies 5 years ago from Northeastern United States

      Daisy, this is such an awesome hub! Voted up, useful and awesome, too. I have always wanted to make really, really good chocolate chip cookies from scratch but mine have been mediocre, at best. I am taking this hub and am going to follow it bit by bit. I'm also sharing this hub with my blog readers on Facebook. They'll love it!

    • profile image

      Kena Bladel 5 years ago

      i love cookies!

    • HeatherBlesh profile image

      Heather Gomez 2 years ago from Monterey, CA

      Chocolate chip cookies are my favorite. I think it's time I go fire up a batch. Thank you for this marvelous recipe. :-)

    • daisynicolas profile image
      Author

      daisynicolas 2 years ago from Alaska

      My pleasure to share. Have a treat, it's worth the wait.

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