Most cookies are still soft when done (they harden as they cool) and will continue to bake on the cookie sheet once removed from the oven. Remove cookies from the cookie sheet as soon as they are firm enough to transfer, using a spatula, to a cooling rack or paper towels to finish cooling.
When cookie dough is sticky, it’s generally because there’s too much moisture. You need to get a good balance of the dry and wet ingredients so that the dough isn’t too wet or too dry. Having cookie dough that’s too wet results in cookies that spread out far too much during baking.
Water vapor escaping from the dough in combination with the carbon dioxide released by our baking soda is ultimately what makes our cookies light and airy. … Baking powder creates extra leavening and a fluffier cookie. Many recipes call for either one or a combination of both.
Undercooked cookies are still edible, don’t toss them! Some people prefer chocolate chip cookies underdone, but you can’t know for sure that the egg has fully cooked (although that wouldn’t bother me one bit unless the source was shaky).
To ensure a chewy texture, take cookies out of the oven when they are still slightly underdone, which often means they will droop over the end of a spatula. Crevices should appear moist and edges on smooth cookies should be lightly browned.
Cookies bake quickly — usually within 8 to 10 minutes — but sometimes it’s hard to tell when they’re baked through. Better to be on the safe side and remove them when they’re slightly underdone than burn them. … You can even rebake cookies long after they’re cool to restore crispness or freshness.