If you melt butter too much, your cookies will spread too thin. Softened, room-temperature butter is best for creating the right texture and shape.

Creaming butter with sugar helps trap air, making cookies light and fluffy. Skipping this step can leave you with dense, tough cookies instead of soft, chewy ones.

Unsalted butter gives better control over flavor, while salted butter can alter the taste. Using the wrong type may leave cookies too salty or bland.

Too much butter makes cookies greasy, while too little makes them dry. Always measure correctly using a kitchen scale or the proper cup measurements.

Cold butter won’t mix properly, while overly soft butter can make dough too runny. For best results, butter should be soft but still slightly firm to the touch.

Overmixing butter into the dough develops too much gluten, making cookies tough. Mix just until combined to keep them tender and soft.