Here are a few additional tips from author of “Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich,” Tessa Arias; she carefully documented a series of baking adventures to help the rest of us out!

Cake-y cookies: Replace the baking soda with baking powder.

Crispy edges, soft centers: Use half baking soda and half baking powder.

Gooey in the middle: Increase the amount of flour from 1 cup plus two tablespoons to two cups.

Crispy edges, crackled top: Instead of creaming room temperature butter together with the sugar, melt the butter, mix it with the sugar, and let the mixture cool for five minutes before continuing.

Flat and crunchy: Use all granulated sugar.

Butterscotch flavor: Use all brown sugar.

Thick and chewy: Substitute bread flour for the all-purpose flour.

More complex flavor overall: Chill the dough for 24 hours before baking. This requires a lot of self-control, so I would totally understand if you opted out of it.

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