Here’s a bite-size rundown of how to make a cookie. Use this as your 1-2-3 as you get ready to make your own — the standard ingredient ratio (by weight) is 1 part sugar, 2 parts fat, 3 parts flour. 

Sift dry ingredients like flour, leaveners (baking powder or baking soda) and cocoa powder (but not sugar) to combine and aerate them, making for fluffier cookies. Put them in a fine-mesh strainer over a piece of parchment paper, shake the strainer until everything's on the paper, then when it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. If sifting is not called for, whisk the dry ingredients for 30 seconds to combine. 

Cream the butter and sugar together. This creates air pockets that expand in the oven, making the dough tender. Butter beats up fluffiest at room temperature — it should hold a fingerprint with some resistance.

Beat eggs into the creamed butter and sugar, one at a time, to add moisture to the air pockets and flavor to the dough. They’ll incorporate best at room temperature; place them in a bowl of warm water for a few minutes to warm them up quickly. Now is also the time to add the vanilla extract or sometimes milk, if the recipe calls for it.