You Need a Cookie.

If you ask me, nothing can brighten up someone's day quite like a cookie. In all honesty, I receive even more enjoyment from giving these blissful treats away than I do baking them—or eating them for that matter. (I'm not the hugest fan of sweet foods—just a few nibbles here and there suits me just fine.) Having received some very encouraging responses from a few of my recent batches, last weekend I was inspired to create a couple new cookie recipes. Now, experimenting with cookie recipes is a much different challenge than playing around with a non-baking recipe, such as a stew or sauce. In baking, there are many scientific factors that determine the success of the resulting baked good. I almost always start with a recipe that I know works, then tweak it in a few areas (being sure not to create too many variables) in an attempt to make the cookie into a more mouthwatering creation. This weekend, I perfected two of my favorite cookies: Chocolate-Chocolate Chip and Peanut Butter. They both turned out utterly scrumptious. Here are a few of my tips for top-notch cookies and the recipes I developed last weekend:

Annie's Tips for the Best Cookies EVER

1. Line your baking sheets with parchment paper. I ALWAYS use parchment paper because cookies will never stick to it. Plus, I think the cookies just bake more evenly on parchment. I usually reuse the paper at least 4 or 5 times before I toss it. 

2. Refrigerate your dough for at least two hours to one day before you bake it. This gives time for the glutens to relax and creates a more tender cookie.

3. When you make a batch of dough, bake off only the amount of cookies

 you need for the next couple days, then freeze the rest of the dough. I shape the dough into several 1- to 1 1/2-inch-thick, 8-inch-long logs, then roll it up Tootsie Roll-style in waxed paper (see photo, at right). Then, next time you want cookies, simply cut 1/4-inch slices from one of the frozen logs and bake as usual. You'll have freshly baked homemade cookies in minutes—no dough-mixing required! How awesome is that!?

4. Always use unsalted real butter. No substitutes!

5. Let baking sheets cool between batches. Otherwise the cookies will spread too much.

6. Be sure your baking soda/baking powder has not expired. These things have a limited shelf life and will not work right if they having been sitting in your cupboard for years.

7. Have all of your ingredients at room temperature before you mix the dough—this includes butter, eggs, and any other refrigerated products.

8. Only beat in the flour just until incorporated. If you mix it too much, you will create very strong glutens and the cookies will be tough.

Quadruple Chocolate Cookies

Chocolate is added to these cookies in four forms: Chocolate syrup, melted unsweetened baking chocolate, Dutch cocoa, and chocolate chips. If you like chocolate, you'll love these cookies!

1. In a medium bowl, sift together 2 cups all-purpose flour and 1/2 cup Dutch cocoa; set aside. In the microwave on 50-percent power, melt 5 ounces unsweetened chocolate, stirring every 30 seconds or so until melted; set aside to cool. 

2. In the bowl of a standing mixer (or in a large bowl using a handheld mixer), beat together on medium speed until fluffy 1 cup softened butter, 1/2 cup granulated sugar, 3/4 cup light brown sugar, and 1 teaspoon baking soda. Add 1 teaspoon vanilla extract, 1 egg, 1 teaspoon espresso powder, 1 teaspoon salt, 1/2 cup chocolate syrup (Hershey's is best), and the 5 ounces cooled melted unsweetened chocolate. Mix until incorporated, scraping sides of bowl occasionally. On low speed, gradually beat in the flour-cocoa mixture. Fold in 1/2 cup quick-cooking oats and 2 cups bittersweet or semisweet chocolate chips. Chill for at least 2 hours.

3. Preheat oven to 325 F. Scoop the cookie dough into small balls and place 1 inch apart on a parchment-lined baking sheet. (I prefer the look of tiny cookies, so I use a 25mm-sized ice cream scoop.) Slightly flatten each dough ball by pressing it with the palm of your hand. Bake for about 8 minutes (or longer if you've scooped larger cookies), rotating the cookie sheet halfway through baking. Let stand on the baking sheet for 1 minute. Transfer to a wire rack to cool.

Sea Salty-Sweet Peanut Butter Cookies

1. In the bowl of a standing mixer (or in a large bowl

using a handheld mixer, beat together on medium speed until creamy 1 cup butter and 1 cup creamy natural peanut butter (stir the peanut butter well before measuring). Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon baking soda, and 1 teaspoon baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in 2 eggs, 1/2 teaspoon salt, and 1 1/2 teaspoons vanilla extract. Gradually beat in 2 1/2 cups flour on low speed just until incorporated. Chill dough at least 2 hours.

2. Preheat oven to 350 F. In a small bowl, mix together 1 cup granulated sugar and 2 teaspoons fine sea salt (French gray salt or fleur de sel will work beautifully). Shape dough into 3/4-inch balls (or use a 25mm-size ice scoop). (Or make the cookies larger—this is your preference) Roll dough balls in the sugar-salt mixture. Place 1 inch apart on a parchment-lined baking sheet. Using the tines of a fork, flatten each dough ball by making crisscross marks on top. Bake for about 8 minutes or until lightly browned on the bottom, rotating the baking sheet halfway through baking. Let stand on baking sheet for about 1 minutes. Transfer to a wire rack to cool.