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Baking soda makes cookies spread and brown. Baking powder makes them rise and stay cakey. Here is when to use each and how to substitute.

Chewy cookies come from brown sugar and moisture. Crispy cookies come from white sugar and a longer bake. Here is how to control it.

Chill cookie dough for at least 30 minutes, ideally 24 to 72 hours. Here is what chilling does and how long is actually worth it.

Cookies go flat because of warm butter, unchilled dough, too much sugar, or a hot baking sheet. Here is how to diagnose and fix each one.

Pistachio took over desserts because of the Dubai chocolate trend. Here is what it tastes like, why it costs so much, and how to spot the real thing.

Toasted hazelnut and milk chocolate with a soft creamy center. Here is what to expect from a Ferrero Rocher cookie and how it compares to Nutella.