Baking cookies can sometimes feel like a tricky science, and one common struggle is ending up with cookies that are either too salty or rock-hard. From my own experiments, I've learned that even small tweaks can have a big impact. First, be mindful of your salt measurements. Adding a tablespoon of salt by mistake can easily overpower the sweetness and ruin the flavor. Using a proper measuring spoon and double-checking amounts helps avoid this common error. Regarding texture, cookies turning into hockey pucks usually means the dough was overworked or baked too long at too high a temperature. To prevent this, try chilling your dough before baking. This slows down the spread and helps maintain a soft and chewy inside. Also, pay attention to the type of fat used. Butter gives a rich flavor but can cause spreading if too warm, while shortening offers better shape retention. Using a mix of both can balance taste and texture. If you notice your cookies frequently turn out hard, consider adjusting baking time by reducing it slightly and watching them closely for the perfect golden edges. Remember, cookies often continue to bake slightly on the hot tray after removal from the oven. Lastly, ingredient substitutions aren't always straightforward. If experimenting with alternate flours or sugars, start with small batches to see how the dough reacts. With some patience and practice, your baking mishaps will turn into delicious lessons, and you'll soon bake cookies that are just perfect every time.