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  1. Use a Cookie Scoop 

To make large cookies, you'll need a large scoop. I recommend using a 1⁄4 cup volume ice cream scoop with a spring-loaded trigger release to scoop uniform shaped large cookies. This ensures the cookies will be all the same size and the dough releases onto the cookie sheet with ease.

  1. Cookie Sheets Are Essential

Did you know that the lighter the cookie sheet, the lighter the bottoms of your cookies will be? The best cookie sheets to use are restaurant grade aluminum baking sheets. Aluminum cookie sheets' heat conductivity produces consistently even browned baked goods. Lining with parchment paper will ensure the cookies won't stick to the pan.

  1. Cookies Need to Chill 

Cookies continue to bake after they are pulled from the oven, I have a way to stop the baking and speed the chill process. Take a 1⁄2 sheet baking pan and fill it with a single layer of ice. Once the baked cookies come out of the oven, set them directly on top of the sheet with ice, you'll hear a sizzle. This throws the cookie quickly into cooling and will stop baking to keep your cookies nice and soft. After a couple of minutes, scootch each cookie in a different spot that’s cold to keep chilling quickly. After 10 minutes of chilling and scooching, take a spatula and move the cookies to a wire rack to cool completely. Another tip is- skip the rack and go straight to the refrigerator with the cookies to chill.

  1. Make a Cookie Cavity

Right when the cookies come out of the oven, you can still gently shape them, once they are cooled, they will be set and cannot be changed without breaking. Once cookies are baked you can take the back of a tablespoon and press it down in the center of the cookie. This will make a cavity or divot in the top center of the cookie to add filling.

  1. Cookie Cutters Are the Icing on the Cake 

While the cookies are piping hot, take a large cookie cutter, twice as big as the size of the baked cookie and swirl it around the edges to bring in the sides. This will create a perfectly round cookie and will also bring the sides of the cookie inwards which creates a taller edged cookie.

If I've learned anything over a lifetime of baking, it's that simple tips really can make all the difference and with these, you'll be making perfect cookies in no time.

 

Recipe by

Emily Hutchinson

@the_hutch_oven

Emily Hutchinson is a baker, author and TV personality. You may have seen her on cooking shows or judging cookie competitions. Emily develops recipes in her kitchen with you in mind. She is an authority in her field sharing her baking and decorating techniques on social media. She is the author of two beloved cookbooks and has a mini series teaching her recipes, tips and tricks on The Great American Community.. Emily is passionate about helping you spread sweetness in the kitchen to bake memories that will last a lifetime.