Cookies!

As promised...here's cookie post #1!

Sorry for the delay, but it's been really, really hot and I'm pregnant. Enough said?

After much thought, I think the best way to do these posts is to walk you through my methods. Take whichever tips you like, or just ignore them- it doesn't bother me :) Now, I realize that most people don't keep all the equipment and ingredients on hand like I do, so let's just start there. Shall we?

Tools:
1) Cookie Scoop - probably my favorite tool in my kitchen! Not only do the cookies come out pretty, but it's easy to use and all your cookies are the same size and bake equally.
2) Cookie Sheets - I prefer the medium colored sheets. The dark ones make your cookies dark, and the light ones have problems with evenness and sticking. Also, the cookie "sheet" works best. Sheets have only one or two curved edges. The ones that have an edge all around are called "baking pans" or "jelly roll pans" and tend to make the cookies on the edge cook a little faster. Personally, I have Calphalon cookie sheets, which are like $50 a pan, but don't judge. That's what wedding registries are for :) One last note on the sheets, please, please, please don't store your sheets in the oven. They warp, darken and you end up totally wasting money on your pans. You can get away with using cheap pans from Walmart, as long as you take care of them. (Okay. I am now off my soap box. Think I'm a little passionate about my cookware and cookies?)
3) Measuring cups and spoons - Baking is a science, it doesn't work if the measurements are off. Pyrex cups measure wet ingredients, dry cups measure dry.
4) Mixer - I use a KitchenAid (I got it as a college graduation gift, how nerdy am I?) but you don't have you. Hand mixers work fine, but you really need something to make sure the butter and sugar are creamed (more on that later :) )

Ingredients:
(Obviously, follow the recipe here. Just a few notes on some of my preferences.)
1) Unsalted butter, in sticks - I have tried it all and this works the best for my cookies. The butter makes for a lighter, flatter cookie. Crisco makes the cookies a little more dense. It needs to be unsalted and in measurable stick form because of that whole science thing again. In order to best cream the butter with the sugar, butter should be room temp so set it on the counter for a few hours before you start. In a pinch, you can microwave it for 5-8 seconds per side.
2) Vanilla - buy the good stuff, and by "good stuff" I don't mean McCormick.
3) Baking Soda/powder - check your recipe for which you need, and if you don't bake often, buy it new every time. It makes a big difference in the texture and amount of rise you get.
4) Brown sugar - I like the light brown sugar if it doesn't specify. Dark has more molasses and will make the cookies chewy.
5) Eggs - fresh and room temp.

I think that's all for now...questions?

Next up, mixing and scooping!