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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.
Thanks so much for this post! Now, I know what I have been doing wrong, and clearly it does make a difference. Great experiment, and so glad I found this on Pinterest.
Came across this post via Pinterest and wanted to leave a note to say how much I appreciate it! I’m not a baker (or rather, I’m a beginner baker) so all the variations in cookie recipes can be overwhelming. This was very helpful in explaining what variations can do and which would be most appealing to me.
Thanks for putting this together. I’ve been looking for something like this!
now I see the recipe is halved so just 1 egg , I just got confused with the add one at a time…
I assume you meant 2 large eggs in the instructions since that is what toll house uses? The directions say add one at a time … making some right now with 2 eggs and 1/2 soda 1/2 powder.. tempted to add some cornstarch too.
Just one egg! I forgot to edit the instructions – thanks for pointing this out!
I love experimenting too. I have to say that using butter in Utah dries out my cookies faster. I find the soft batch style comes out much better using imperial magarine. I also lower my oven to 340 which has not made them spread. I cant wait to try half bs and bp. I also like the monster cookie variation of using ground oats, when taken out at 9 min, they produce hearty, moist cookies. I get the most compliments when I use the tollhouse recipe and pudding mix. Best cookie recipe by far. I can’t wait to see your next test, I loved all ur insight and tips! 🙂
Hi Tessa!
Fantastic info! Just wondering what the effect of combining some of the adjustments would be? I love crisp edge, chewy centered cookies so I was thinking the baking powder/baking soda + the melted butter might be my best bet. Does it work that way though?
Well done, Tessa! As a social scientist, I LOVED how methodical you were with this study. I can’t wait to see what you explore with “part II.” Thanks also to therovingstove (Julianne Rhodes) for linking me to your page. 😉
Have you ever added malted barley powder (not barley flour and not diastatic powder) to your cookies? It’s a fine, brown, barley sweetener that’s used in a lot of commercial baking. In the standard Nestle recipe, I sub in a 1/4 cup of it for 1/4 cup of the brown sugar. It really adds something subtle and good and keeps the cookies moist but not in an under-baked sort of way. If you’re up for more chocolate chip cookie experiments, it could be worth a try.
Great idea! New to your site via Casual Kitchen who I will be forever indebted to for directing us to this. I’m already known for my cookie baking but one of my goals this year is to come up with the Ultimate Chocolate Chip cookie recipe – these tips will help me tremendously!
this is a great post – thanks for sharing! i use three different kinds of flour in my cookies (always king arthur brand – it’s the best) AP, bread and cake. this gives me a chewy, thick cookie with a good bite. would be curious to see your tests varying the flour. (also kosher salt and more brown sugar than white)
Interesting! I plan on including tests with different flours on part II – thanks for your comment!
Hmmm…wonder how they would be with both baking powder and soda, more brown sugar than granulated, and chilling it for 24-48 hours?????? GOTTA TRY!!!!!