That’s How the Cookie Crumbles

Try using a light-colored baking sheet and line it with parchment paper. All of the dark nonstick cookie sheets we’ve tested consistently overbrown the bottoms of cookies. Light-colored sheets, on the other hand, prevent overbrowning. If that doesn’t work, try raising your oven rack one notch; it could be the heat emanating from the bottom of your oven is particularly strong. And be sure to check that your oven is running at the proper temperature.

One good way to gauge the doneness of a very dark cookie is to press the middle. Most cookies, irrespective of texture, are done when pressing them lightly with your finger leaves just a slight indentation.

To keep chewy cookies from turning dry and brittle, store them in a zipper-lock bag at room temperature with a small piece of bread (no more than half of a slice) placed inside. The bread will help prevent drying out and even restore some of the moisture so they are just the right amount of chewy.