For the best results you must follow the recipe accurately. There is always a risk when trying a new recipe though as some may not have been published in the correct way. Make the recipe first and if the baking time left your cookie burned, then you can adjust. I personally always take mine out of the oven a little early, let my cookies “set up” on the baking sheet for 1 minute and then I transfer them to a wire cooling rack. I like my cookies soft and this has been a trick I’ve used for years.
Always use the freshest ingredients possible. If your baking supplies have been buried in your cabinet for a couple of years, it is probably time to throw those out and purchase new ones.
Use unsalted butter in the cookie recipes. It is the best choice because your cookies will have a buttery richness to them. Make sure the butter is softened at room temperature for at least 15 minutes before using.
Unless the recipe calls for a different type of flour, all-purpose flour will be the best choice. I personally don’t buy expensive flour either. I have tried different kinds and when it comes to all-purpose flours I do not see any difference.
You should also make sure you have the basic kitchen equipment for cookie making and baking in your kitchen. You will need a rolling pin, measuring cups (both for dry and liquid), a rubber spatula, some cookie cutters, a heavy-duty baking sheet and a wire rack for cooling the cookies.
Before starting any measuring and mixing always read the recipe thoroughly first. This is always a good idea to know exactly what is called for in the recipe. Then you can start measuring your ingredients and have them ready to work with. Now, after all of this is completed it is then time to start your mixing. This is a great way to keep yourself from missing a step in the recipe.