How to achieve the perfect cookies?

Is there a more perfect dessert than cookies? I don't think so. Yet, I remember more fondly the smell of cookies baking in the oven than the moment of biting into them alongside a glass of milk. Don’t tell my mom, but her cookies often ended up harder than an old peanut brittle. And when you’re little, the fact that it took her hours to bake them, that she spent extra money, and added secret ingredients like sweetheart can go unnoticed. After one or two unsuccessful attempts at biting into a piece of cookie, I would leave it forgotten on the flowery tablecloth, hoping that something else – a sugary object with the ideal texture – would satisfy my craving. Really, don’t tell her, but even though my mom is a great cook, she never managed to bake perfect cookies. For years, I kept the memory of her hard or dry cookies in the drawer of unfulfilled sensations, and when I had to make my first batch in my culinary diploma course, that drawer immediately reopened. Mine, some perfectly round butter cookies, turned out terrible. How bad? If I had thrown them against a window, they would have left a bullet hole. Yes, back then I hadn’t passed the test, nor did I in the following attempts. I took several courses under the inquisitive gaze of different teachers. In every experiment, there were only variations in hardness: from cookies with pumice stone texture to cookies with marble texture. You can imagine that the topic frustrated me greatly, especially since I love them more than any other dessert. But recently the miracle happened. I want to share what I have learned about cookies to finally make them perfect.There’s a lot that can go wrong in their preparation. Only a correct use of the ingredients, shapes, times, and temperatures can achieve cookies with a soft yet crunchy consistency – let’s not forget that this is their gift, their goodness, their charm. The first step is choosing quality ingredients, preferably butter made from milk and not from vegetable fat. A good flour makes all the difference; the issue with flour is gluten. The less gluten, the softer they will be. Before putting on your favorite apron, as soon as the urge to bake invades your body, take the butter out of the refrigerator so that it can acclimate to room temperature. Something not to take for granted is the measuring cup. It’s better if it’s not your coffee cup (in every coffee cup, there’s a world, and the one from Acapulco memories doesn’t have the same proportion as the inherited porcelain cup). Ingredients should be measured like a scientist, especially the flour. No heaping. That little bit extra could be the culprit of ruining all your efforts. The butter: it should also be exact. One time, I thought I could take out a quarter cup, and another time I used a reduced-fat version to cut calories from the sin. In both cases, I faced a sad and hard ending. Was it worth it? No. I saved calories because they turned out inedible.Are the ingredients already measured, groomed, and ready to go to the dance? Now, make sure to put them in the correct order in the mixer. (If you don’t have a mixer, that’s fine; just don’t substitute it with the sonic power of your arm. If the dough is manipulated too much, it will awaken the gluten beast and with it, the rocks of the oven). You only need to mix (not beat) to get perfect cookies. The order is as follows: room temperature butter, sugar (a mix of 60% white, 40% brown will be great), sifted flour and baking powder as tradition dictates, a pinch of salt – which is like the soul: no one can live without it – and only at the end, each of the eggs. Once the dough is integrated, turn it into a ball and wrap it in plastic wrap. It’s best to refrigerate it overnight or at least for a couple of hours.At the moment of truth, the oven should be preheated to 180 ºC – although due to altitude, this measurement may vary. 10 to 12 minutes will be enough. Don’t be deceived by their appearance: although they may seem undercooked, if their edges are golden, you should take them out; cookies only achieve that cookie look once they cool down. For this, place them on a rack and stay positive in the meantime. Surely the gods of alchemy, love, and the oven are already in our kitchen. And to leave no doubt about how to achieve the perfect cookie, the chefs at Kiwilimón also share their best tips with you. Keep them in mind whenever you make any of your favorite cookie recipes. Cookie therapy isn’t going anywhere. This trend for family baking is here to stay.“Chill the cookies for a few minutes before baking. Also, remember that cookie dough should not be handled too much.”Brenda Villagómez“Don’t overbeat the dough or bake for too long. Take them out when they are still a bit soft, especially if you want chunky ones.”Marielle Henanine“The key is in how you bake them, both the shape and the time. If you make ‘balls’ of 1 and a half tablespoons (1 small ice cream scoop) and bake them just until the edges are golden, they will be soft. If you flatten them a bit more – even if it’s the same amount – and let them brown a bit more, they will turn out crispy.”Mayte Rueda“When rolling out the dough, apply enough pressure to avoid rolling the pin too many times. This will prevent it from heating up. For more softness, use more butter than sugar. If you use a flour with less protein, they will turn out softer.”Yamilette González