Cream the butter and sugar thoroughly. Start with room temperature butter and cut it into cubes. You can tell if it is room temperature by gently pressing a finger on the butter. If it leaves a slight indentation it’s just right. Beat it on low speed for about 30 seconds or until it’s creamy. Add the sugar and beat on high until it’s fluffy and pale yellow. Scrape the sides of the bowl several times so that it’s all blended in. Be patient – this can take a few minutes, but it’s worth the effort, as it will give a nice rise and lightness to the cookies.
Don’t over-mix! Gradually stir flour mixture into the sugar mixture just until you don’t see any unmixed flour. Over-mixing will make the cookies flatter and they will look greasy – not too appetizing!
Chill the dough. You’ve been working in a warm kitchen, and chances are the dough has warmed up, especially the butter. Even 30 minutes in the frig will help, and it can be kept covered up to three days. The dough will stick together better, and it’s less likely to spread during baking.
Don’t over-bake! They will keep on cooking and getting crisper as they cool, so it’s a good idea to take them out of the oven before they are totally baked. Shiny metal pans help to keep them from getting burned on the bottom. Make sure to cool the pan before making another batch of cookies. Place the pan on the center rack and rotate it halfway through the baking time so they all cook evenly.
A warm cookie and glass of cold milk anyone?