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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 chocolate chip cookie recipes work 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 one key thing to see its effect and photographing the results for you. Be sure to check out my free Cookie Customization Guide to truly perfect your cookies!
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.
Love the recipe for the perfect cookie. Your baking tests made a lot of sense. Certainly I will now use your recipe as well as chilling the dough for 24 hours. I have two questions for you. Would I get the same results if I substituted Caramel baking chips? Your cookies appeared to be uniform in size. Did you use a cookie scoop then roll them in your hands? Thanks so much for the baking information. Fantastic
Susan
Hi Susan! Caramel baking chips instead of chocolate chips should work fine! And yes, I love using a cookie scoop. You can check out my post for How to Bake Picture Perfect Cookies for tips for getting perfectly uniform cookies. Hope that helps!
Hi. How you think can the Chocolate Chip cookies be baked on a silicone mat?
Great article, Tessa! Using baking powder and baking soda is definitely the best route to go for the best looking chocolate chip cookie. Crisp edges and a soft/chewy center is amazing!
Thank you & so glad you agree!
Read through the whole thing, what an amazing application of the scientific method!
You only missed one variable. Convection or regular oven.
I’ve read your scientic posts and tips but I’ve always wondered, in the main picture on the top, what method did you use?
Hi
Regarding oven 180 degrees from down only , and I should use middle
If you want to add a dry ingredient to the batter like malt powder or milk powder for additional flavoring, how would you adjust the dry or wet ingredients in order to keep it’s texture?
I’ve been trying to perfect a chocolate chip cookie recipe to where the resulting cookie is not ‘hard’ crispy, but crisp/firm to the bite, smooth texture, and does not turn soft after sitting / storing. I had a cookie I found at a small mom/pop convenience store in Arizona. I wish I could remember the name on the label on the cellophane wrap. When I bit into the cookies (one peanut butter and one chocolate chip) they were not soft, but not hard either. I don’t know how to describe them other than to say they were more on the crispy side, but not hard. They were a bit like butter cookies in texture, but not quite melt in your mouth. Am I making any sense? I want to make cookies like those I found in Arizona. Any suggestions and/or guidance will be greatly appreciated.
i like your comment very much, keep share us like this. you are such a nice person thanks for givings us knowladgable things.
Hi I tried making the cookies by replacing the butter with coconut oil and added flaxegg instead of the egg to make it Vegan. I used a parchment paper and measured the temperature of the oven using a oven thermometer. But my cookies din’t seem to spread at all. This not only happened once but many times when i tried using the same recipe (by making it vegan-only replacing egg and butter for Flaxegg and coconut oil respectively) for different types of cookies (eg: Red velvet, matcha). Could you please help as to why the cookies are not spreading at all?
5 star rating
This could be the answer Ritika:
Coconut oil has a melting point of 76°F.
Unlike other oils, coconut oil can be liquid or solid — it all depends on the temperature where it’s stored. When stored below 76°F, it will firm up and solidify; at a higher temperature, it will melt into a liquid.
Great review of different ways to prepare.
I ended up combining baking soda and powder and the melted butter – seemed pretty perfect!
Healthy and hygenic Chocolate Chip Cookies. I really like the recipe to bake it. Thanks.