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In this post I’m going to share with you how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how a Chocolate Chip Cookie Recipe works so you can make the PERFECT batch every time, whatever you consider to be perfect. This information will allow you to alter or create your own chocolate chip recipe that produces cookies just the way YOU like them. You’ll be an expert on the anatomy of the chocolate chip cookie.
I used the Nestle Tollhouse Chocolate Chip Cookie recipe as my control and made little changes and variations in techniques and ingredients to show you how they affect the cookie.
I halved and adapted the original Tollhouse recipe. I kept everything the same through each recipe test, changing just one key thing to see its effect and photographing the results for you.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
Cookie Tools and Ingredients Used:
Tools and Ingredients Used (when applicable):
-Spring-Loaded Cookie Scoop (Medium or 1 1/2-Tablespoon size)
–Chicago Metallic sheet pans
–Escali Digital Food Scale
–KitchenAid 5-quart Stand Mixer
–Oven thermometer
–Unbleached parchment paper
-Gold Medal All-Purpose Flour
-Fine sea salt
-Light brown sugar
-Large eggs
-Unsalted butter at a cool room temperature
Control Recipe
Ingredients:
1 cup plus 2 tablespoons (142 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (113 grams) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons (75 grams) granulated sugar
1/4 cup plus 2 tablespoons (75 grams) packed light brown sugar
1/2 teaspoon vanilla
1 large egg
1 cup (170 grams) semi sweet chocolate chips
Directions:
Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.
Bake for 9 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Here is the control, an adapted version of the Nestle Tollhouse recipe. The full recipe I used to base all of the tweaks on is at the bottom of this post.
Baking Powder:
Removed baking soda from recipe and used 1/2 teaspoon baking powder. This produced results that were more cakey and puffed while baking.
Baking Powder AND Baking Soda:
Used 1/4 teaspoon baking powder and 1/4 teaspoon baking soda. This produced results that were crisp at the edges, soft in the middle, with a good amount of spread. The combination of the two leaveners produced the best results in my opinion.
MORE Flour:
Increased the flour to 2 cups (250 grams) which created a more crumbly dough and very little spread. The cookies were small yet thick and relatively undercooked (ooey and gooey) in the middle.
MELTED Butter:
I replaced the room temperature butter with melted and cooled butter. Instead of creaming the butter and sugar with an electric mixer, I simply stirred the butter and sugars together then let sit for 5 minutes, until the sugar was better absorbed by the butter. This produced flatter cookies that had a shiny, crackled top reminiscent of brownies. They were also more crisp at the edges.
All Granulated Sugar:
I used 3/4 cup granulated sugar (150 grams) in this recipe which produced flat, white, chewy, and slightly crunchy cookies but with little flavor. Since baking soda (called for in the control recipe) requires an acid (such as brown sugar) to react, these cookies fell very flat as you can see by the way the chocolate chips protrude.
All Brown Sugar:
I used 3/4 cup (150 grams) packed light brown sugar in this recipe which produced thick, brown, and soft cookies with an intense butterscotch flavor. The original control recipe uses an even ratio of granulated and brown sugars. If you prefer your cookies to be flatter, chewier, or crisper, use more granulated sugar. If you prefer your cookies to be softer and thicker and have a pronounced butterscotch flavor, use more brown sugar.
24-hour CHILLED Dough:
I used the control recipe but chilled it in the fridge for about 24 hours before shaping and baking. This produced cookies that were slightly thicker, chewier, darker, and with a better depth of butterscotch flavor. If you have time, try chilling your next cookie dough for at least 24 hours, or up to 48 hours.
Final Comparison:
You should add a thumbs up or down to highlight comments that would help other bakers.
I made cookies followed the directions exactly and my cookies came out tasting like cookies but I could also taste egg. Like it wasn’t mixed in thoroughly, but it was. I used large eggs, but all large eggs are not equal. Some large eggs look like medium. Thank-you for experimenting for us. I am going to read this blog and read all of the comments because sometimes extra info is found in the comments. Have a blessed day.
Thank you Tessa!!!!! The best homemade cookies I’ve ever made. My kids are ubber happy! Cookie cheers
I tried baking the cookies using the both baking powder and baking soda (1/4 tsp of each) and they came out somewhere between your control and baking powder looking cookies. Am I doing something wrong? I have been searching for a recipe that will replicate the cookies I had in elementary school that were super flat, didn’t hold once picked up and were very chewy but every time I try to change the control recipe I get the same looking cookies. Please Help!
Do you use pure vanilla extract or vanilla flavor when make your ultimate chocolate chip cookie recipe?
Thank you for helping me make the Ultimate Chocolate Chip cookie! I read all the comments
Two tricks I learned while testing my World’s Best Chocolate Chip Cookie recipe and they are each equally important.
Thanks for finallү ԝriting about >The Ultimate Guide to Chocolatе Chip Cookies <Loved it!
Two tricks I learned while testing my World’s Best Chocolate Chip Cookie recipe and they are each equally important. First, freeze the dough balls overnight along with parchment covered trays. They next day pop them into a HOT, fully pre-heated oven. The frozen dough will not have a chance to over spread before it is baked into place and you will a beautiful, puffy cookie I promise.
What an awesome post. With a son who asks for choc chip cookies as his birthday cake most years (yes, go figure…) I’ve tried recipe after recipe searching for the best version and never knew why one worked better than the other. Thanks Tessa. Will be chilling dough from now on.
Hi! Thisexperiment is so helpful. Thank you! I just wanted to ask if the test recipe is the Nestle Tollhouse Cookie Recipe.
Did you see the 2nd paragraph of the post? “I used the Nestle Tollhouse Chocolate Chip Cookie recipe as my control and made little changes and variations in techniques and ingredients to show you how they affect the cookie.”
Hiii!
I have a question. I have done many times this recipe, chilling my dough overnight ,and it has works very well for me. But in the last 3 times that i have made them, my cookies came out of the oven too flat and with a more chewy texture. Maybe its my white sugar because i have noticed that the crystal are way bigger than usual and the cookies are more sweet as well. Can be possible?