Reply to Dumb questions about the basic ingredients for choc. chip cookies

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[quote=Anonymous][quote=Anonymous]I've failed miserably at making CCs. I think it may be my ingredients.

So, when the recipe calls for butter - what type? Lucerne Sweet Cream, unsalted, Blue Bonnet, Emperial, vegetable oil-based? [b]Unsalted.  I usually use sweet cream.[/b]
And do I leave the butter on the counter to bring to room temperature? Or can I microwave it to get it soft?  [b]Room temp is best, but you can put it in for 30 seconds.  Just don't melt it.[/b]
And for salt - ionized or sea salt? [b]Ionized[/b]
And for brown sugar - dark or light brown? Does it matter? [b]I usually use light.[/b]
And for eggs - the super big jumbo ones or just regular size? And do I need to leave them on the counter for an hour to take the chill off?  [b]Cold is okay.  I use whatever is in my fridge.[/b]
And for mixing - I read in a previous thread that a hand mixer introduces air into the batter. Is that a good thing? Should I use that to mix the ingredients or just mix with spoon?  [b]I mix with a fork.[/b]
Sorry for asking such "duh" questions, but there seems to be so many variables and I keep getting flat CCs with no curb appeal and it's frustrating to waste so much time and ingredients.
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