How to make my cookies perfect?!

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Chewy White Chocolate Chip Cookies

These are the ultimate cookie. It is IMPERATIVE that you follow the directions t-o t-h-e l-e-t-t-e-r. Any deviation or substitutions anywhere in the recipe and they probably won't turn out. That's true with all recipes, especially baking recipes. Baking is a science and as such, any improvising could lead to disaster.

The baking times may seem short, but cookies that look done in the oven will be over-done once they cool completely.

Ingredients
1 whole large egg, at room temperature
1 large egg yolk, at room temperature (separate egg while it is cold, then let the yolk come to room temperature)
1 tablespoon pure vanilla extract
2 cups flour [see Baker’s note]
1/2 teaspoon baking soda
1/2 teaspoon extra fine salt
1 teaspoon ground cinnamon
3/4 cup [1 1/2 U.S. sticks] unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
2 cups white chocolate chips

Method
Heat oven to 325°. Line cookie sheets with parchment paper.

Crack the whole egg into a small dish. Add the egg yolk and the vanilla extract; set aside.

Set a sifter over a small bowl or rest on a piece of wax or parchment paper. Add the flour, baking soda, salt and cinnamon and sift into the bowl; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk and vanilla until light and creamy. Mix in the sifted ingredients until just blended (do not overwork the batter). Fold in the chocolate chips until evenly distributed.

Drop cookie dough by the tablespoon measure onto prepared cookie sheets [I keep the measure hot and clean in a tall glass of hot tap water between scoops]. Turn the measured dough over to see which side has the most chips and put that side up. Place any chips that might escape on top. Cookies should be about 2 inches apart. I get 6 cookies on a half-sheet baking pan.

Bake for 9 minutes. Turn pans back to front and top to bottom and bake another 6 minutes. Remove from oven and cool on baking sheets for a few minutes before sliding parchment with cookies to wire racks to cool completely.

Store cookies air-tight. To ensure next-day freshness, put a slice of bread in the container with the cookies.

Makes 2 1/2 dozen.

Baker’s note: I employ the scoop and sweep method of measuring flour. Mix flour to aerate. Scoop and heap into measuring cup over flour container. With a butter knife, tap the handle of the measure 3 times. Slide the blade evenly across the flour to level it off.

All ingredients should be room temp before starting. When measuring dry ingredients be sure to use a dry inredients measuring cup and level off the top with a knife. Here is a recipie that might help you out

Ingredients
1/2 cup butter, softened
1/3 cup packed dark brown sugar
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups semisweet chocolate chips or

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
2.Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
3.Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Okay, so all your wet ingredients need to be mix in single order. Like egg's and sugar being whipped first until they are white and slightly fluffy. Add eggs one at the time, plus vanilla making sure everything is mixed well. Then mix all your dry ingredients together and slowly add it to the wet ingredients. Then add small spoon fulls, this cookie type will turn out soft and moist. I would look online to make banana bread, but then spoon it into cookie size and place on a baking sheet. Or chocolate chip pumpkin cookies, very yummy. Also it isn't about adjusting the temper to your oven, half way through the baking process turn the cookie sheet around for an even cooking. It's all about knowing your oven, reading the oven instructions if you have them will help you. Different ovens call for different cook times, but in baking adjusting the temperature higher or lower to have the perfect cookies will only become a disaster. You can do it just believe in yourself and have confidence when you bake. Baking is a hard thing and takes a lot of practice.

Sift your dry ingredients together. Measure everything carefully and follow the recipe to the letter. Check the oven temperature for correctness by putting a separate thermometer in the oven. Never put the cookies in the oven before it reaches the correct temp.

I also put my cookie sheets in the freezer. NEVER use warm or room temperature ones, your cookies will spread & be crispy. Also, store them in an airtight container with a slice of bread at the bottom. The bread will get hard as a rock but your cookies will stay soft & chewy!

This recipe makes the best cookie I have ever had. The texture is perfect-soft and chewy. The taste is amazing-toffee-like with dark chocolate. Check it out.
http://kellycollectible.com/post/4578413…

Follow the procedure on the recipe and be careful you must follow the right measurement for every ingredients.

http://rodkhleif.cc/

some of those issues also have to do with whether you creamed the butter with the sugar or if the recipe called for chilling the dough etc. When they spread out a lot in the pan, the dough is too warm or your oven is baking too slow and melts everything before it starts to bake.
The massive and soft ones could be a poor recipe. Because it is a recipe printed somewhere does not always insure that it is a GOOD recipe.
What is a perfect cookie for me might not be the same for you. So many people have a different idea about that. I work in a bakery and a new baker over baked a batch of oatmeal cookies so we sold them very cheap because they were kind of dark and very crispy. Darn if we didn't have a number of folks who wanted to know when we were going to make those"extra crispy" cookies again. They preferred the ruined ones!
Store bought cookies are kind of awful so I am not sure why you would want cookies like that which just proves what I said before; the perfect cookie is different to different people.
I suggest you start with a cookie recipe from a popular and/or famous cookbook. Try the traditional Toll House chocolate chip cookie recipe and simply use white chocolate chunks instead of chocolate chips.
Check out Betty Crocker cookbooks and try some of them.
Spend a few bucks and get an oven thermometer to make sure your oven is accurate.
Always bake the cookies in the center rack of the oven.
Cool the cookie sheets before putting more dough on them.
Besides following the recipe accurately, also follow the method and baking instructions.
Good luck.