For greater consistency, keep your cookie
dough at the same temperature. If you’re going to be baking for a longer period
of time, refrigerating your dough can help ensure the last batch out of the oven
retains all the characteristics of the first batch.
To get a chewy product, remove cookies from the oven while slightly underbaked,
and allow to cool on the sheet. That way, they will actually continue to cook to
the desired texture.
When substituting whole wheat or multi-grain flours for all-purpose
flour in cookie recipes, it may be necessary to increase the proportion of liquid
ingredients to get the desired texture.
