You've been waiting for the launch of the Basically Guide to Better Baking for days (for weeks? for years? for your whole life?) and you're ready to get started and, most importantly, to eat some cookies.
But before you do, give these 10 baking tips a careful read. We'll tell you how we measure flour and why you should care, how we line pans (even a pesky 13x9”), and how to get around waiting for cold butter to come to room temp. We think that if you internalize this advice, you'll be setting yourself up for success. And who doesn't want to succeed?
One last thing, though. We highly recommend that you read the recipe from start to finish, too. That'll save you from the deep pain of mixing cookie dough at 11 p.m. and realizing it needs to chill for two hours before being baked.
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