1. Ingredients Matter  Imitation extracts often taste strongly of alcohol and pure extracts (especially vanilla) are worth the extra cost. Similarly, all chocolate is not created equal. Use a quality brand chocolate (Callebaut, Valrhona, Guittard) for chips, cocoa powder, chunks, couverture, etc. 2. Texture is in the Technique For Chewy Cookies Recipes with a higher ratio of brown sugar to white sugar typically yield a chewier product. Because of the addition of molasses to granulated white sugar, brown sugar introduces more moisture and depth of flavor into the finished cookie. Another trick is to substitute cake flour for all-purpose flour....

Cardoso Cookies Nothing can beat the taste of Mom’s homemade chocolate chip cookies just out of the oven. But Anthony Cardoso comes really close. After months of recipe-testing, Cardoso, a 2002 graduate of The Culinary Institute of America, perfected a tender and chewy cookie made with 100% butter, pure vanilla extract, and high-quality chocolate. Don’t stop at the chocolate chip: we also recommend the peanut butter milk chocolate chip and apple pie thumbprint cookies. Online only, www.cardosocookies.com

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