Whether you are an old hand at baking or new to the craft, these tips and suggestions will make all the difference in your success.
Eggs: Use fresh large white or brown eggs at room temperature. Cold eggs separate best, but after you separate them, bring them to room temperature so they will blend better with other ingredients.
Flour: We use unbleached all-purpose flour in most of our cookie recipes; unless the recipe specifies, do not substitute another kind.
Baking Soda and Baking Powder: Baking soda and powder are not interchangeable. However, you can substitute baking soda plus a little acid (usually cream of tartar) for baking powder.
Salt: Table salt is the default choice for baking; use kosher or other coarse salt only when specified.
Sugar: Most of our recipes call for granulated white sugar; use other kinds of sugar only when specified. Brown sugar is usually firmly packed into measuring cups for accurate measures. Sift confectioners' sugar before measuring, to remove lumps.