We prepare the finest cookies, soft at the center, thick, and melt-in-your-mouth.

Here we provide you with a few professional techniques that can take your homemade cookies to another level.

• Always use accurate measurements. Baking is a science and too much flour can make cookies dry while too little can cause them to spread too thin. A digital kitchen scale is ideal, but if you are measuring with cups, remember to spoon and level the flour instead of scooping directly. For a classic batch of 12 to 16 cookies, aim for about 2 and one quarter cups which is 280 grams of flour, one large egg and from half a cup to one cup which is 113 to 226 grams of butter.
• Choose fresh and high quality ingredients. Fresh brown sugar keeps more moisture than white sugar, pure vanilla extract adds depth, and your baking soda or baking powder should be less than six months old for the best results.
• You can brown your butter to add a rich nutty flavor by melting it over medium heat until you see golden specks and then letting it cool back to a softened texture before mixing. You can also simply use room temperature butter that is soft enough to press a finger into without melting and cream it with your sugar for two to three minutes to help keep cookies fluffy.
• Once your cookies are baked, make sure to store them properly because even the softest batch can dry quickly when exposed to air. Transfer fully cooled cookies into an airtight container and place a slice of bread or a piece of apple peel inside to help lock in moisture naturally. Avoid refrigerating baked cookies because the cold environment pulls moisture out.
• Freezing is your secret to long lasting softness. You can freeze cookie dough balls and bake them straight from frozen by adding a couple of minutes to the baking time, or freeze freshly baked cookies as soon as they cool. When you are ready to enjoy them, warm them in the oven at 180 degrees Celsius or 350 degrees Fahrenheit for 5 minutes to bring back that fresh from the bakery texture.