Coat the Dry Ingredients with Butter

In traditional baking, most cookie recipes begin by having you creaming the butter and the sugars together. Next, the eggs are added, and finally, the flours go into the bowl. I’ve found that for the very best texture, you’ve got to evenly coat all of the ingredients with the butter before the liquids are added. Therefore, all of the dry ingredients are added to the bowl with the butter, and you mix this on low until the mixture resembles damp cornmeal. Next, the wet ingredients are added, and finally, the add-ins. It’s counter to what you’ve always understood about making cookies, but I assure you, if you follow my instructions, you cannot fail.