The Ultimate Guide to Chocolate Chip Cookies

By Tessa Arias
  |  
July 22nd, 2013

Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly? The Ultimate Guide to Chocolate Chip Cookies is here to show you WHY! (Originally published in 2013). Download my FREE COOKIE CUSTOMIZATION GUIDE HERE.

Figure out how to make your cookies chewy, soft, cakey, or crispy!! Make the cookie of your dreams :) :)

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com
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:

OXO Good Grips Medium Cookie Scoop
Chicago Metallic sheet pans
Silpat baking mats or unbleached parchment paper
KitchenAid 5-quart Stand Mixer
Oven thermometer
-King Arthur Unbleached All-Purpose Flour
-Fine sea salt
-Light brown sugar (except the granulated sugar recipe test)
-Large eggs
-Unsalted butter that was at a cool room temperature (except the melted butter recipe test)

Control Recipe

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com

Ingredients:

1 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces or 114 grams) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 cup 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:

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com
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:

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com
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:

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com
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:

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com
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:

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com
I used 3/4 cup granulated sugar 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:

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com
I used 3/4 cup 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:

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com
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:

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com

Click here for Part 2!
Part 2 tests out shortening, corn starch, cake flour, and more!

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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  1. #
    Sal — December 21, 2015 at 6:43 am

    I made the base recipe in the ultimate guide (the downloadable one)… I followed the directions and made the balls and, while they were baking, the whole bunch became an enormous pizza, they splatted and sticked together. I’m so sad…

  2. #
    Danielle — December 20, 2015 at 10:34 am

    Hi! Thanks for your experiment! Have you swapped out the Semi-sweet for darker chocolate? I made cookies at my grandmother’s, using her Ghirardelli dark chocolate chips, and the spread much less than what I make at home. I’m wondering if the darker chocolate activated the baking soda more?

  3. #
    Alisa — December 12, 2015 at 2:43 pm

    This is a great guide. Thanks for posting it 🙂 What difference could you expect if you used half butter and half Crisco shortening instead of all butter? I’ve seen a recipe like that elsewhere and I wonder what kind of texture you could expect from that. My ideal chocolate chip cookie is one that it crisp outside and chew inside and not too much chocolate chips inside (some people put lots of large chips but I prefer less chips and smaller chips).

  4. #
    VERO — December 10, 2015 at 9:14 am

    What you have done here is complety genious!!! The internet needed this!! Cookie bakers and lovers needed this!!
    Thank you so much for this compilation of variating results!!!!
    GENIOUS!!!

  5. #
    Samartha — December 9, 2015 at 6:27 am

    My cookie came out perfectly according to what i pictured them. thanks for the awesome guide.

  6. #
    Missyq2 — December 6, 2015 at 2:08 pm

    I made choc chip cookies last night and they were cakey so I started searching and found this info. I like them flatter and with crispy edges so I tried the baking soda and powder recipe. Worked like a charm and it made the choc chip cookies I love. Thank you…thank you..thank you for this information,

  7. #
    cash from home — November 23, 2015 at 3:29 pm

    What’s up every one, here every one is sharing these know-how, so it’s pleasant to read this weblog, and I
    used to visit this webpage every day.

  8. #
    Tiffany — August 4, 2015 at 2:10 pm

    I had cookies at my mom’s house and liked them. When I followed the same recipe she used, mine turned out flat and seemed greasy, while hers kept the shape better and were more cake like. I’ve made them twice with the same results. She eventually mentioned that she used unbleached flour. Next time I buy flour I will buy unbleached and see if that makes a difference. It might be a variation you want to add to your experiment.

  9. #
    Michele Greene — July 21, 2015 at 9:34 am

    I made your controlled recipe today using shortening instead of butter, baking soda and baking powder and also using all brown sugar. They are the best chocolate chip cookies i have ever made. I wish I could add a picture. Thanks!!!

  10. #
    Jen Kirk — June 21, 2015 at 3:44 pm

    These instructions were so informative and helpful. I made just made these and they were the best crispy cookies in the world. Here’s what I did:
    1. Used only granulated sugar.
    2. Used melted butter.
    3. Used half baking soda and half baking powder.
    I also baked them on a baking stone at 375 degrees for about 13 minutes. The best chocolate chip cookies!!!

  11. #
    sophie — June 20, 2015 at 2:50 pm

    im just wondering, doesn’t baking sode need something sour to react? it doesn’t seem to make the cookies raise; what purpose does it serve?

  12. #
    Naomi — May 18, 2015 at 1:29 pm

    Hi! Thanks for this great post! I’m not quite seeing what I’m after though… Everyone else seems to be on the hunt for soft or chewy cookies but I want chunky, munchy, crumbly “crisp” cookies. That make a munchy sound when you bite into them… How can I achieve this? 🙂 xxx

  13. #
    K — May 15, 2015 at 4:02 pm

    These “Ultimate Guides” are wonderful! We used this one tonight for National Chocolate Chip Day.

  14. #
    SuMy — March 3, 2015 at 8:20 pm

    Amazing! This post is very useful. But how about those cookies where you need a cookie cutter? I´ve tried two or three different recipes but I got hard cookies… what am I doing wrong? what can I do to make them more soft, like cookies we buy?

  15. #
    Zeze — February 21, 2015 at 11:18 am

    I’m on the hunt to make by cookies higher, thicker, and softer so I’m hoping extra flour and extra egg yolk will fix that problem. But how did the extra flour not make the cookies dry in the end? I’ve always heard that extra flour would make cookies drier, not softer. Was the extra flour much softer/ ooey-gooier or did some of them come out dry? Please reply! Thanks for the post.

    • #
      Tessa — February 23, 2015 at 3:03 pm

      Extra flour in somewhat small amounts will not make the baked cookies drier, it will make them much thicker though. Plus you’ll be adding some extra moisture in the form of the egg yolk. Also, the Nestle Tollhouse recipe is quite a wet dough anyways!

  16. #
    Carolyn — February 2, 2015 at 10:23 am

    LOVE this article!! I will be fiddling with my chocolate recipe today. Thanks!

  17. #
    Ronja — January 31, 2015 at 5:23 pm

    Thank you for this great post! It is so helpful!
    I really like your blog! It is so great!
    I would love if you could state the amount of the ingredients in grams!
    Best wishes from Germany!
    Ronja

  18. #
    Jenny Lynn — January 6, 2015 at 6:57 am

    I found your Ultimate Guide to Chocolate Chip cookies, most helpful. Tried two of the recipes on Sunday, with my family. Blogged about it on my blog. If you have time to stop by, I mentioned you and this guide. Thanks for sharing. Found you via, pinterest.

    Jenny @
    http://jennylynndesignz.blogspot.com/2015/01/sunday-cookies.html

    Happy Creating, Baking and Cooking.

  19. #
    Bursa Satılık Konut — January 5, 2015 at 1:17 am

    Very helpful post! Can’t thank you enough for taking the time. 😀

  20. #
    Ofis Mobilyası — January 2, 2015 at 5:29 am

    Both baking soda & baking powder and going to try the cornstarch tip. Everyone has been so helpful with their comments & tips……
    Thanks for a great site

  21. #
    Jerry — December 4, 2014 at 11:56 am

    Can you sub table salt for the sea salt? If so, how much? Can’t wait to try these, I’m a big ccc fan!

  22. #
    Da bossest — November 25, 2014 at 11:04 pm

    Tessa I like potatoes

  23. #
    ashley — November 21, 2014 at 5:53 pm

    What happens if you use splenda sugar instead of granulated? Does it make therm cook differently or change the taste, color, texture?

  24. #
    Gina Calderon — November 19, 2014 at 9:13 am

    Looking forward to trying different variations for a cookie party!

  25. #
    Michelle — November 19, 2014 at 8:37 am

    Great Job! You should try what poster #35 suggests. It’s Jacques Torres chocolate chip cookie recipe. It uses Baking soda and powder, a little more brown sugar than white and has a 24 hour rest in the fridge. Since finding that recipe I haven’t looked back! Also, I use weight not volume, way more consistent!
    Happy Baking!!

  26. #
    carly — November 16, 2014 at 8:46 am

    Thank you for doing this. I never know what is ok to substitute in when I am out of something. I am a “use what I have” girl when cooking. Baking is another story, things do not turn out ok when you substitute. Although, I have had some great surprises that way. Thanks for your post. I have printed all 100 pages and it is in my baking pantry forever. 🙂

  27. #
    Diana — November 15, 2014 at 10:30 pm

    Curious how to substitute chick peas for butter and still maintain level of crispness

  28. #
    amol navale — November 8, 2014 at 1:52 am

    pls detiles about chocoleat cookies information (ash contain protin and mositure contain)

  29. #
    Sarah — October 28, 2014 at 7:28 pm

    I wonder what would happen if you chilled your “both” recipe for 24 or 48 hours.

  30. #
    sydney — October 24, 2014 at 1:39 pm

    this post was really helpful! thanks.

  31. #
    E11is — October 2, 2014 at 12:09 am

    Very helpful post! Can’t thank you enough for taking the time. 😀

  32. #
    Liz Posmyk of Bizzy Lizzy’s Good Things — September 17, 2014 at 8:05 pm

    Tessa, thank you!

  33. #
    Lizzy (Good Things) — September 17, 2014 at 2:00 am

    Dear Tessa, I am loving this post! Would you mind if I shared it on my site, Good Things, along with the photo of the different cookies please… with a link back to this page, of course?! Do hope you say yes. Thank you in anticipation! xo

    • #
      Tessa — September 17, 2014 at 7:23 am

      Sure, go ahead!

  34. #
    sharina — September 14, 2014 at 6:46 am

    hi, I love your blog, is there a way you can show how to make the baking powder and baking soda recipe by hand or with a hand mixer. I have no access to a stand mixer it broke and I want my cookies to come out just like yours!

    • #
      Tessa — September 14, 2014 at 4:33 pm

      You can always use an electric hand mixer in place of a stand mixer when making cookies!

  35. #
    Google — September 11, 2014 at 4:28 am

    Both baking soda & baking powder and going to try the cornstarch tip. Everyone has been so helpful with their comments & tips……
    Thanks for a great site

  36. #
    Google — September 9, 2014 at 10:31 pm

    Everyone has been so helpful with their comments & tips Thanks for a great site

  37. #
    Jana — September 8, 2014 at 10:36 pm

    I’m curious if you have experimented with chocolate chip cookie cakes. Which recipe alterations would work best for that application?

    I have a batch of dough in my fridge right now,. Excited about baking them tomorrow!

    • #
      Tessa — September 9, 2014 at 7:50 am

      I’m not sure what you mean… there’s no real way to turn a cookie recipe into a cake recipe so maybe I’m misunderstanding you? Happy baking!

  38. #
    Adeline — August 28, 2014 at 6:47 pm

    This has been so very helpful…..I’m so glad you posted the pictures, it’s so easy to pick out what my cookies look like and why. I too have pretty much always used the Toll House recipe with a few changes & still never been perfectly happy with the results…..now I’m going to try a few of your suggestions. I’m pretty sure my family is going to go for more or all brown sugar, both baking soda & baking powder and going to try the cornstarch tip. Everyone has been so helpful with their comments & tips……
    Thanks for a great site

  39. #
    Robin — August 23, 2014 at 8:33 am

    I know I am repeating what everybody has already said so I won’t be long winded. THANK YOU! This is one of the most useful posts I have ever come across. I am kind of a snob when it comes to chocolat chip cookies, I know how I like them and that Is how I want them to be. Now, I know!!!!!!!!!!!!!!!

    • #
      Tessa — August 24, 2014 at 11:01 am

      Thank you – I’m so glad you enjoyed the post!!

  40. #
    teddjpb — August 12, 2014 at 3:32 pm

    I tried the baking soda and baking powder combination and here are my results:
    He cookies are completely delicious but just the slightest bit dry. They didn’t really turn out like they did in the picture (here’s a picture of mine: http://imgur.com/Im09ocz) but maybe that’s because I didn’t cook them on parchment paper. Unless you have something better, I definitely recommend this recipe and I’m so glad I found this guide to the perfect cookie!

    • #
      Tessa — August 12, 2014 at 10:36 pm

      I’m glad you found it helpful. Thanks so much for including a picture, it makes it so much easier to offer suggestions. Looking at it, the cookies seem unusually pale (do they appear that way in person?) so my first thought is that your baking soda may actually be expired. Baking soda promotes browning. To test for freshness, place 1/4 teaspoon in a bowl and pour 1 teaspoon distilled vinegar on top. If it bubbles up, it is fresh. If nothing happens, throw away. Another question pops in my mind when looking at the pic – did you use an electric mixer to beat the dough? It looks as though the dough may not have been totally cohesive before being baked, if that makes sense. If you were following the Nestle Tollhouse recipe base, the cookies should definitely not be dry. Is is possible the flour was mis-measured? I actually find that recipe on the greasy side!

  41. #
    Jenn Baker (@jbakernyc) — August 7, 2014 at 11:02 am

    A year late but just saw a friend post this and I love it as a guide! Often wondered about baking soda v. baking powder and glad it’s confirmed that brown sugar is a must!

  42. #
    Bea Wilson — August 6, 2014 at 6:07 am

    I had an older lady in the market tell me
    she only uses shortening and never butter but I have not tried it.

  43. #
    Bonnie — August 5, 2014 at 12:01 pm

    HI, Not sure if this has been brought to your attention. In the control recipe Ingredients “1 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour” . Should it be 1 cup plus 2 tablespoons (9 ounces) or 1/2 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour.
    Thank you for an interesting article. I’ll try some of your hints. I Haven’t been able to make a great chocolate chip cookie since they took the animal fats out of Crisco in the ’90s.

  44. #
    Neil Preston — August 5, 2014 at 8:28 am

    I’d be curious to see what you think of the results of using your preferred version and 1) adding an extra egg, and 2) using soft margarine.

  45. #
    Miranda sparkman — August 5, 2014 at 8:08 am

    Wow, this is very helpful. You should try this with varied cooking temperature. I always cook my cakes and cookies at 300. Cookies and cakes stay moist and don’t get crispy. My gingerbread cookies are soft and people always want the secret recipe 🙂

  46. #
    Kerry Ford — August 5, 2014 at 7:04 am

    Hi! One thing I haven’t seen mentioned is that flours are regional and variations in cookies might also be the results of different flour brands. I used a special type for baking that I learned from my commercial baker mother-in-law, I forgot the name today, but will repost when I find the paper I wrote it on. There are so many different types of wheat that produce different results in baking.

    • #
      Tessa — August 5, 2014 at 9:00 am

      Hi Kerry, that’s a great point! I made an effort to include the brand of flour used so the results could be better replicated. To be honest, I haven’t noticed a huge different in the outcome of cookies using different AP flours (King Arthur vs. Gold Medal, etc.) but have noticed more of a difference in other baked goods like cakes. I typically use bread flour anyways which has a more standard protein content!

  47. #
    Amy Makson — August 4, 2014 at 6:37 am

    Thank you SO much for this… it is very helpful!

  48. #
    Cherry — August 4, 2014 at 6:28 am

    Does these techniques work for (basically) any cookie with the usage of brown & white sugars?

    • #
      Tessa — August 4, 2014 at 7:13 am

      They should work for the most part!

  49. #
    Kristin — June 16, 2014 at 1:09 pm

    Does it matter if the egg is cold? Should it be at room temp? Thanks for all these great tips!

    • #
      Tessa — June 16, 2014 at 3:24 pm

      It won’t be the end of the world if the egg is cold, it doesn’t have quite as much of an effect as the temperature of the butter. However, with any baking, it’s always best to use room temperature ingredients.

  50. #
    Dalal — June 16, 2014 at 2:22 am

    Question: how much weight did you gain doing this amazing fun experiment!? lol
    I want to go bake them ALL and taste the difference!!

  51. #
    Windy C. — June 12, 2014 at 1:54 pm

    Thank you sooo much for all your investigation. It has made this expats stay abroad so much easier with a dependable comfortfood recipe. Good vibes and eats to your excellent website.

  52. #
    Amy — June 11, 2014 at 7:04 am

    This guide to chocolate chip cookies is AWESOME! I always let my butter go to room temp (the eggs as well), and I use more brown sugar than white sugar.

  53. #
    Liz Lawrence — June 2, 2014 at 8:23 am

    Thanks so much for this experiment!! I have been in the quest for my favorite ccc recipe for years. This may be a stupid question, but this weekend I chilled my dough overnight for the first time and it was impossible to portion out the next day because it was so hard! Should I portion before chilling? Or should I let it soften out of the fridge before scooping? Thanks for your help!!

    • #
      Tessa — June 2, 2014 at 9:06 am

      Yep, just let it sit at room temperature until it’s soft enough to scoop.

  54. #
    Ali — May 28, 2014 at 4:41 am

    Thanks! I have been making (too) many delicious cookies lately. I’ve had the best luck with the “both” recipe using frozen chocolate chips and lining the pan with a thin coating of melted butter instead of parchment paper. It makes for crispier edges while keeping the centres gooey.

  55. #
    Susie in MO — April 15, 2014 at 6:07 am

    Just found this today – we are doing a cookie unit in my Foods 1 class now and cannot WAIT to have my kids compare different way to make chocolate chip cookies!! Thanks!

  56. #
    Florence — March 30, 2014 at 10:51 am

    Amazing CC review. I am a bit of a perfectionist in the cooking department, been looking for a long time a certain kind of cookie and would love some help. I would like the cookie to not spread so much (as I read more flour) but denser and thick, very tall and find gooyness in the center but crispyness on the edges. The ones I have tried spreads too much and stays very thin. Is that kind of cookie I’m searching is imposible, easy or a very good challenge? What king of proportions am I looking for? Thanks!

  57. #
    Aqiyl Aniys — March 28, 2014 at 3:36 pm

    Please guide me. 🙂 The cookies look delicious.

  58. #
    Mia — March 17, 2014 at 10:04 am

    I bake them and they always seem to turn into paper thin, rock hard, “frisbees”. They are hard to scrap off the pan and not very good so I end up saying forget it and throw them away. I follow the recipe on the package, look up recipes on line for simple chocolate chip cookies, changed the cooking time and temperature, and have even tweeked the recipe like you have done. Nothing seems to change though. I feel like why bother spending the time/money when I can buy a box and be done. Then I have someone else bake them, bring them over, and they are perfect. Why do mine always turn out like this?
    I even tried the full sheet pan recipe like my mother in law makes thinking that might work better and they turn out like a cake/brownie thickness and texture. Then the edges burn, instead of getting crispy corners everyone fights over. I’m not an expert in the kitchen, but can bake many things that come out great. Why are my cookies such a disappointment ???

    • #
      Tessa — March 17, 2014 at 8:55 pm

      What kind of pan are you using? Avoid anything nonstick or really thin. Also avoid using nonstick cooking spray. I like to use high-quality Chicago Metallic half sheet pans. Additionally, your oven may need to be calibrated. An oven thermometer can make a world of difference! Many ovens can be off 25°F, even 50°F.

  59. #
    Diana Trimble — March 12, 2014 at 1:16 pm

    Although I appreciated the detail in your article a lot, concerning what to expect if using more or less sugar/butter/flour etc., I must tell you that when I actually made the recipe, I was disappointed to find that the cookies tasted very, well, not-sweet shall we say. So I went back to check your recipe and I see that you have made errors in your conversions from cups to ounces. As I am in Europe and thus using weight measurement devices, I paid particular attention to following your notes, such as that 1 cup plus 2 tablespoons of all purpose flour equals 5 ounces or 142 grams. I followed this same formula in converting the other dry ingredients, namely sugar. But as I later discovered – a “cup” of dry ingredients is actually much closer to 8 ounces/200 – 220 grams (some sugars are sweeter and heavier). I am not sure why making this same mistake on flour and sugar would result in not-sweet cookies, if the error applies to both ingredients then one would think the proportion would be the important thing, but I am telling you that these cookies did not taste great even though I used all top quality ingredients. I think it is better to use really precise measurements in a baking recipe, not cups and teaspoons but actual weights. Thanks.

    • #
      Tessa — March 12, 2014 at 2:30 pm

      Diana – if I am understanding you, applying the same weight measurement conversion for sugar as was listed for flour is entirely incorrect. Flour and sugar do not weigh the same. If you measured 1 cup of flour and 1 cup of lead, would it weigh the same? No, and that applies to all dry ingredients. A cup of flour is about 125 grams whereas a cup of granulated sugar is about 200 grams, and that can vary depending on the brand and variety as you mentioned. All across the internet there are some great conversion calculators that can convert specific baking ingredients from a variety of volume and weight measurements. I’d recommend using that in the future when following American recipes. Additionally, as the majority of my readers are American and use volume measurements, that is always going to be my primary unit of measure, with weights given in baking recipes often. I hope this cleared up your confusion.

  60. #
    Biljana — March 10, 2014 at 11:19 am

    Easy & quick, tasty & sweat … what more can you possibly want? Ultimate CC cookies on the way 🙂

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