Are you in the mood to make cookies for breakfast, snacks, or appetizers? A classic cookie is the ultimate sweet treat, and making is a great way to pass the time or amuse youngsters while you’re stuck at home. How, though, do you achieve the ideal chewy and crisp texture? Here is a brief explanation of how to make cookies. As you prepare to make your own, remember that the average component proportion is one part sugar, two parts oil, and three parts flour (by weight).

Sift the dry ingredients.

Sifting dry ingredients when baking is necessary to mix and aerate them to create fluffier cookies. So, sift your Spelt flour, leaveners (baking soda or powder), and cocoa powder (but not sugar). When you’re ready to add them, place the ingredients in a fine-mesh strainer over a sheet of parchment paper, shake the sieve until everything is on the paper, then pull up the paper and allow the ingredients to flow out into the mixing bowl. Alternatively, whisk the dry ingredients for 30 seconds to mix if sifting is unnecessary.

Whip butter and sugar

Whipping the sugar and butter together results in air pockets that rise in the oven and soften the dough. Butter is fluffiest at room temperature and should resist a fingerprint.

Beat in the eggs

Beat each egg into the creamed butter and sugar to moisten the air pockets and flavor the dough. The easiest way to mix them is at room temperature; to warm them up fast, submerge them briefly in warm water. If the recipe calls for it, this is also the time to add the milk or vanilla extract.

Blend Dry Ingredients with Wet

Incorporate the dry ingredients gradually while gently folding. To keep everything blending evenly, scrape down the bowl’s sides as you go. Use caution; overworking the flour will result in harsh results.

Fill in with the chips or nuts.

To maintain the batter’s lightness and tenderness, fold in heavier components, such as chocolate and nuts. After scattering the mix-ins on top, slice a large, flexible spatula across the batter’s center. The batter at the bottom is folded over the top by drawing the spatula through it. Just keep going until everything is integrated.

Shape the cookies

Each cookie recipe has specific shape guidelines. The simplest type of cookie is a drop cookie, which can be made by spooning or using a small ice-cream scoop to uniformly distribute the dough on a baking sheet covered in parchment. Other shaping methods include rolling and cutting, piping, using a cookie cutter, and forming a cooled log of dough and slicing it.

Bake and Finish

Bake for the least time recommended in the recipe, and then check the doneness of two cookies: one from the center and one from the perimeter of the baking sheet. To ensure even cooking of cookies, turn the baking sheets. Note that the cookies will continue to cook after being taken out of the oven. Before decorating and storing them, allow them to cool completely on a rack.