This week, we’re sharing a few tricks of the trade!


First, the butter has to be at the right temperature. If it’s too warm, it will separate and ruin the cookie’s texture, and if it’s too cold, it will not blend with the rest of the batter. The eggs should also be at room temperature before you add them to your recipe; take them out of the fridge right from the start, or put them in a bowl of warm water for a few minutes. Use an ice cream scoop to shape the cookies, so they are all the same size and bake evenly. Lastly, line your baking sheet with parchment paper or a silicone pastry mat before you drop your batter onto it.


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