Well, we’re a bakery… so for us it’s always cookie season. But this is the time of year when more civilians try their hand (or master their craft) at making mountains of cookies! And just in time, we’ve got some tips via The Washington Post for better baking, every batch!

To Bleach, or Not to Bleach?

The flour section at the grocery store can be confusing for amateurs. Bread flour, cake flour, strong flour… many are relieved to just grab the all-purpose flour and run for the register. But there’s another choice to make. And it matters.

Unbleached all-purpose flour has more protein and weighs slightly more than bleached flour. So if you are able to use bleached flour for cookies, which will help make them more tender and may make colored doughs brighter, do so.

Make a Good Eggs-ample!

Know what temps are best for your eggs! For example, if you need to separate eggs you’ll want them cold to decrease the chance of broken yolks. But for beating, you’ll want room temperature eggs. Also, break the habit of cracking your eggs on the side of your mixing bowl. It’s a good way to end up with eggshell shrapnel in your dough!

Better butter?

There is a difference between butter brands. The premium brands have a higher fat content than pre-packaged sticks. Choose accordingly, based on the finished product you desire.

Go Nuts!

And really bring out the flavor! Nuts are delicious as is, but light roasting gives them a flavor boost! Just pour them onto a cookie sheet and toast gently in the oven before using in your recipes. (Leftovers can be stored in the freezer for future baking.)

Get the Scoop!

Invest in a #40 disher scoop.

This cookie scoop is popular with bakers because it yields consistent, 1 ½ tablespoon-size mounds of dough. You can find the tool in kitchen stores and online for less than $10, making it a worthwhile investment.

Now, Bake Better Batches!

With these tips, you should be able to up your cookie game! And if YOU have any tips to share, drop them in the comments!