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. #
    ALEJANDRA — February 6, 2018 at 11:34 am

    Hello, i have a question, i already made my cookies but they dont spread, i mean if i take the dough directly with my spoon and bake it they just dont spread so i need to crush them in the baking tray until they get my desired size. can you help me, why this is happening to me?

  2. #
    Elsie — January 4, 2018 at 12:12 pm

    How do I make these Gluten Free

  3. #
    Kimberly — December 15, 2017 at 5:57 pm

    Does gluten free flour mess them up? I made them according to the Crisco recipe & they spread out to be thin & burnt on the edges. I’m going to try your recipe tomorrow.

  4. #
    Leili — December 15, 2017 at 12:57 pm

    I always wanted to try your cookie recipe and tips, and todays is that day. I choose the “only brown sugar” because of the texture, shape and flavour. I’m amazed with the results. I added some clementine zest, pecans and dark chocolate chips insted of milk chocolate. They came out perfect! Soft in the center and delicately crunchy in the board, roundish, and the flavour is sensational! Thanks for that! A lot!

  5. #
    Angela — December 12, 2017 at 8:33 am

    Thoughts on turning them into Chocolate chocolate chip cookies? My thought was to swap from Cocoa Powder for the flour at a 1:1 swap. Have you done this? Any texture considerations? Would you use one of the above alternates in conjunction with the swap?

  6. #
    Joe Crescenzi — December 8, 2017 at 11:34 am

    I use the control recipe basics Baking soda, really soft unsalted butter, vanilla, salt but with 1-1/4 cup flour, all white sugar that spends about a minute in a blender on high and add 2 tablespoons of dark molasses. And Chilled. even if it is only a couple hours helps

  7. #
    Jan O. — December 3, 2017 at 3:20 pm

    Hello! This is a fantastic post. Judging from the comments, it looks as though it was posted to your page sometime in 2013. I was curious whether you ever did a “part 2” like you mentioned several times in the comments that you would do?

    Thanks for all your hard work!

  8. #
    Anno — November 22, 2017 at 3:14 pm

    the raw dough tastes amazing, baking the cookies right after making the dough though wasn’t a good idea and I didn’t like them at all. they were way too dry and not soft at all. Chilling the dough and making smaller portions really helped though!

  9. #
    Emem — October 25, 2017 at 12:35 am

    Thank you!! I’ve always wanted my cookies crumbly but most recipes make the chewy type with no information how to make them crumbly. Your article is very informative!

  10. #
    Jen — October 16, 2017 at 7:50 am

    Hi Tessa, these cookies are amazing! Curious question – I’m wanting to make a BIG chocolate chip cookie for my daughters birthday using this recipe (she loves them). Just wondering if I spread the dough in a 12″ pizza pan, would you bake it for the same amount of time as a batch of cookies or increase the baking time to 15–20 mins? Thank you!

  11. #
    Falkiyat — October 4, 2017 at 2:12 pm

    Love these cookies.

  12. #
    Ginerr — September 16, 2017 at 8:42 am

    Hi Tessa, Bless you. You have answered all my questions about what it takes to make the best chocolate chip cookie. Your time and effort has been thanked by many. What a difference you have made in many people lives. I applaud you. A mkillion thanks.

  13. #
    Cat — September 13, 2017 at 7:41 am

    You should add a thumbs up or down to highlight comments that would help other bakers.

  14. #
    Cat — September 13, 2017 at 7:39 am

    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.

  15. #
    Lola — September 8, 2017 at 9:33 pm

    Thank you Tessa!!!!! The best homemade cookies I’ve ever made. My kids are ubber happy! Cookie cheers

  16. #
    Rachel — August 18, 2017 at 11:38 am

    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!

  17. #
    Kari — July 20, 2017 at 8:44 am

    Do you use pure vanilla extract or vanilla flavor when make your ultimate chocolate chip cookie recipe?

  18. #
    hill climb racing — April 24, 2017 at 1:56 am

    Thank you for helping me make the Ultimate Chocolate Chip cookie! I read all the comments

  19. #
    tanki online — April 24, 2017 at 1:55 am

    Two tricks I learned while testing my World’s Best Chocolate Chip Cookie recipe and they are each equally important.

  20. #
    hd xxx — April 1, 2017 at 1:26 am

    Thanks for finallү ԝriting about >The Ultimate Guide to Chocolatе Chip Cookies <Loved it!

  21. #
    [email protected] — March 26, 2017 at 10:10 am

    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.

  22. #
    Heather — March 10, 2017 at 8:12 pm

    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.

  23. #
    Humera — February 14, 2017 at 8:09 am

    Hi! Thisexperiment is so helpful. Thank you! I just wanted to ask if the test recipe is the Nestle Tollhouse Cookie Recipe.

    • #
      Tessa — February 14, 2017 at 7:05 pm

      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.”

  24. #
    Jessica — February 4, 2017 at 10:50 am

    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?

  25. #
    Anne — February 1, 2017 at 4:55 pm

    Hi Tessa – stumbled on part II while researching the effect of substituting butter for shortening in a GF chocolate chip cookie recipe (author warned not to do it, but I have no shortening in the house and the time for cookies is NOW!). Thank you for giving me some specific steps to take in order to preserve the height/spread/texture of a much loved recipe. I would like to share your Guide, and it makes sense to start with part I, but I noticed that part I does not appear to have links to parts II, III, and IV! Hoping you might add those for convenience of folks who start with part I. Many thanks!

  26. #
    Kyra85 — January 27, 2017 at 2:38 am

    Thank you so much for this insight in cookie science.
    I’m a big inner baker and all the different recipes are overwhelming. And since I have noting to compare them with since I have not grown up with grandads cookies or families recipes it’s hard to find out what is a good recipe or not. And your post makes all the difference in understanding what i’m doing.

    Your amazing

  27. #
    MARY — January 25, 2017 at 9:44 pm

    Hello Tessa and thank you for your advice on ‘The Ultimate Guide to Chocolate Chip Cookies’, however I’m very confused as I was just reading your advice found on the link below and the recipe you give is quite different to the one you have here. For one thing, here you don’t use baking powder. Also, in this recipe you use all-purpose flour only, in the other recipe you use plain flour and bread flour… In this recipe you use 1 large egg whereas in the other you use 2 large eggs plus 1 egg yolk, etc. The difference in the batch is just 2 cookies… Could you kindly clarify. Thank you. http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/11386377/The-science-behind-the-perfect-cookie.html

    • #
      Tessa — January 26, 2017 at 11:06 am

      Hi Mary, unfortunately it looks like they’ve copy and pasted a lot of my content from different articles and put it all together out of context. Here in the Ultimate Guide to Chocolate Chip Cookies post I used a simplification of the Nestle Toll House recipe as my control to test different tweaks and changes. From here, I discovered what my favorite tweaks were and created my Ultimate Chocolate Chip Cookie Recipe: https://handletheheat.com/ultimate-chocolate-chip-cookies/

  28. #
    Kathy M — January 6, 2017 at 2:47 pm

    Thanks for a great article. Is there a difference if you scoop you cookies first and then chill the dough?

  29. #
    Jenny — November 19, 2016 at 12:35 pm

    Thank you for helping me make the Ultimate Chocolate Chip cookie! I read all the comments and ended up in making the NY Times recipe on this page since I needed a lot of cookies. I added 4 teaspoons corn starch to the recipe but otherwise carefully measured and did exactly what the recipe said. I now understand that it’s important to cream the butter and sugars really well, to use both baking powder and baking soda, and to chill the dough first. I was in a hurry to see how they turned out so I chilled 6 cookies while the oven was warming up. I rolled each cookie into a ball before chilling and they came out perfectly uniform. I’m delighted!!

  30. #
    David Gorka — October 1, 2016 at 1:19 pm

    Hello i tried the both recipe with bake powder and soda,i did not get the end result of a flatter cookie with crispy edges and softer middle the first time,so i tried it again and this time i partially flattened the cookies before baking and they turned out more like they should have..is that what is needed to do is flatten the cookies before baking..tks much for sharing

    David from Hudson WI

  31. #
    hania — September 30, 2016 at 2:33 pm

    Can I add more flour to betty crocker chocolate chip cookie mix??will it make it puffier and thick??

  32. #
    Martin — September 11, 2016 at 10:04 pm

    Interesting results. I work in institutions with military recipes. For me, their cookie recipes are not only out of order, but if followed to the T – the dough is overly sticky and the cookies are of poor quality. Over time, I’ve messed with the recipes, putting the ingredients in the order they should be in (creaming method style), reduce baking soda from, for instance, 1 t. to 3/4 t. add 1 heaping t. baking powder (which is not in the recipe), and increase flour until the dough barely stops sticking to my finger tip when touched. I then, using a commercial convection oven, reduce the temperature from 300’F to between 250’F and 275’F and bake for about 12 minutes low fan. I rotate all of the pans and turn them, baking them for an additional ~ 12 more minutes until done. The results are a soft cookie in the center, with a crispy edge that most people love.

  33. #
    Emka — August 6, 2016 at 10:33 am

    I rarely leave comments – but your ccc recipe with the melted butter deserves serious praise! I moved to Europe a little more than 10 yrs ago, and have struggle do on make good cookie sheet very since (maybe because of difference in dairy and so on). Anyway – now I make the best cookies ever, thanks to you! Family, friends and colleagues rave when I make them! Thank you! The best crispy AND chewy cookies ever! I will never use any other recipe! Pure perfection!

    • #
      Tessa — August 7, 2016 at 8:55 am

      So happy to hear that!! I’ve heard from quite a few ex-pats living in Europe that cookies don’t turn out the same. I’m really curious as to why exactly that might be!!

  34. #
    rand — July 31, 2016 at 2:08 am

    this is my favoriteeee recipe everybody loves it and i love it thank u so much

  35. #
    Ann D Leach — July 16, 2016 at 3:40 pm

    Hi Tessa — I bookmarked this article a few years ago and came back it today after baking my cc cookies. Maybe you can help me with my question. I made cc cookies today using the same recipe I have always used, and I like it but don’t love it. I don’t love it only because the cookies are crisp rather than soft. And I do mean crisp rather than hard or crunchy. Another way to describe them is that when I try to break one in half, it crumbles rather than snaps. I’d like them to be hard to softish rather than crisp. I bake them low and slow, 300f for 20 min. I am wondering if there is too much sugar (1cup brown and 1/2 cup white), and it is crystalizing rather than melting? Any thoughts? Thank you.

  36. #
    Elizabeth — July 15, 2016 at 2:47 pm

    Congrats about your article! I think is awesome…but i have some concerns about it i hope you dont mind help me if you can. In my country we have two differents kinds of flour…with and without baking powder…what kind do you use for this recipe?, i am so excited about this guide and i want to do it the best as posible!!! Thank u

  37. #
    Elaine — July 13, 2016 at 1:00 pm

    I love your post and refer to it often. Thank you for sharing it! Currently I’m making protein cookies for my fitness friends, which is quite challenging. (they’re always a bit cakey) I’m trying different techniques from your post. I’m looking forward to receiving your cookie customization guide. Cheers!

  38. #
    Karen — June 14, 2016 at 1:52 pm

    Thank you very much Tessa 🙂

  39. #
    Karen — June 10, 2016 at 12:49 pm

    Hi Tessa! I have a doubt, I am making cookies only with whole wheat flour and brown sugar because I want them more healthy. Normally I use eggs, baking soda, butter (creamed or melted) and chocolate chips or chunks as well but my cookies end up being like a cake (fluffy and with holes) I dislike them because to me cookies should be chewy, crispy, etc . How can I do to make the cookies look and taste like a real cookie? I have tried not using eggs and there was a difference but still I wonder if the eggs are the issue. Thank you for helping me! 🙂

    • #
      Tessa — June 12, 2016 at 12:13 pm

      Hi Karen! Try adding an egg yolk, the extra fat and protein creates a more chewy texture. Egg whites have the opposite effect, they create a more cakey texture. Have you downloaded my free cookie customization guide? I think you’ll find it helpful: https://handletheheat.com/cookie-customization-guide/

  40. #
    Anna Thomson — June 9, 2016 at 7:30 pm

    Hi! I used your first recipe, but realized about halfway through I didn’t have chocolate chips, so I used 3 tablespoons of hot fudge, and they came out beautiful! I’m sure they’re better with chocolate chips, but for people who’d like richer, chewy cookies, fudge works for chocolate chips.
    Anyways thank you for posting this recipe! It was fun and easy to make!

    • #
      Tessa — June 12, 2016 at 12:15 pm

      Yum, Anna! Glad it all worked out 🙂

  41. #
    Mary — June 9, 2016 at 8:48 am

    I remember years ago trying to avoid shortening and using an unsaturated oil instead, probably safflower. I remember that they spread out and were very tender, but quite tasty too. The chips stood up on top like like the recipe where you used all granulated sugar…Have you done any experiments with oil in the batter, or would you have any advice on that? I was trying to make a cookie without so much saturated fat I also used dark brown sugar since this is what I usually have in the house………..I really appreciate that you took such a scientific approach and did all this work…Thanks…From reading the comments, it looks like everyone loves chocolate chip cookies as must as I do!

  42. #
    joy — May 31, 2016 at 8:13 pm

    Hi, Tessa, thanks for this information, you know i just want to ask you if the weather will affect in baking these cookies, coz im living here in the Philippines and our weather here is humid and very hot… coz ive tried baking these cookies and i dont know what happened , they were hard.. even i followed the recipe itself….thanks and God bless!

  43. #
    intensedebate.com — May 19, 2016 at 10:21 pm

    The good and also appealing articles or blog posts keep me coming back here over and
    over. thank you a lot.

  44. #
    Marty — May 18, 2016 at 11:47 am

    Hi Tessa, yesterday I tried to bake brown-sugar cookies according to your recipe and they turned out just horribly! Frankly, I have no idea what might have gone wrong but my cookies look like some weird mushrooms. I was wondering if you could help me with this, maybe this happened to you too and you know what might have caused it. Thx very much for response

  45. #
    Phil S — April 23, 2016 at 8:42 pm

    INSANE recipe!!! Best cookie recipe I’ve ever used!! Do the baking soda and baking powder variation!!!

    Thank you for sharing!!!

  46. #
    Delana — April 21, 2016 at 5:12 pm

    Thank you so much! I have a recipe that uses 1/3 cup shortening and 1/3 cup softened butter. Have you tried using shortening before? They come out very nice. They seem to stay soft longer. I’ll try the 1/4 tsp each of soda and powder to see if I get even better results. They’re great they just aren’t the best ever.

    I’m tried using 1/3+1/3 shortening/butter, 1/4+1/4 soda/powder and 3/4 cup brown sugar + 1/4 cup white sugar. They were excellent. A little puffy. They were puffy originally too. The temp on this recipe is 375° so I don’t know if that is why or not. I’ll try melted butter next time and see what happens.

  47. #
    Gabby — April 18, 2016 at 1:30 pm

    Hi, Tessa!
    I’m a new baker and I’m making a couple of cookie recipes and trying to sell them for a little bit of extra income. My husband and I have baby twins and I’m in school (plus I love to bake) so any bit helps!
    Do you have any tips on storing cookies? I tested some chocolate chip cookies in an air tight container with a tortilla underneath parchment paper to keep moist but my cookies got a tad too moist.
    I’m sure you’re super busy! Maybe you could respond when you have a chance.
    Thank you!!
    Gabby

  48. #
    Abby — April 9, 2016 at 7:50 am

    These cookies look so good I want to eat them with my eyes … and my mouth!

    Have a good day!

  49. #
    Katiekate — April 5, 2016 at 3:28 pm

    You are so kind to do all this for us! Thank you – I learned so much from you and from some comments. I have used all white sugar because I can’t stand the smell of the brown and white combo. The last time I made them, they tasted good but I felt they could have had more depth so I’m taking your notes about intensifying the butterscotch flavor. You’re awesome!

  50. #
    Doug — March 22, 2016 at 5:06 pm

    Great article and website. I found this while searching for information on baking soda vs baking powder in cookies and I found my answer. Thank you Tessa.

  51. #
    wanying — February 24, 2016 at 2:11 pm

    Hi, i wanted to know what would happen if i dont use any baking powder or baking soda? do i need to adjust anything for the recipe?

  52. #
    chris thompson — February 15, 2016 at 6:31 pm

    Hi,

    Great article! It was really helpful…I noticed you wrote you might do a followup. One thing you might stick in is one of my favorite changes- substitute some shortening or lard for the butter! Makes a huge difference,

  53. #
    Madalyn — February 5, 2016 at 2:23 pm

    Hi Tessa–What is the reason to not refrigerate the dough longer than 72 hours? Thank you for all of the tips!

    • #
      Tessa — February 6, 2016 at 8:14 pm

      Hi Madalyn! The dough will begin to dry out too much beyond 72 hours.

  54. #
    Nathan — February 2, 2016 at 1:32 pm

    My question is, what if you change a few items in the recipe to make it less caloric. Sugar free applesauce in place of brown sugar, granulated stevia instead of sugar, and for those with gluten issues, rice flour instead of regular flour.

  55. #
    Owen — January 29, 2016 at 5:23 am

    Thank you for the guide! You know it’s good when people are still referring to it for tips three years later 🙂 I love your tip about using both baking soda and baking powder to achieve a soft in the middle, crispy at the ends result. I suppose my mistake so far has always been that I overheated the oven, I wasn’t aware that the oven is supposed to be at 350 degrees only.

  56. #
    Leslie Sease — January 15, 2016 at 7:07 am

    Great post. I wonder about one more thing. The shortening: Butter, or course, makes everything taste better. Years ago I used Crisco in baking the Tollhouse recipe. Also, I used margarine – Nucoa. Did you try any of these in your tests? And if so, which so do you recommend? Thanks for taking the time to do these tests.

  57. #
    Olga — January 8, 2016 at 8:45 am

    just want to say, thank you for taking the time with this experiment, it made my work so much easier.
    i’m a little anal and was frustrated with not knowing why my cookies were not as i expected them to be. your notes have helped me a great deal. thank you again for all your hard work.

  58. #
    Princess — December 31, 2015 at 9:59 pm

    This was super helpful. Thanks for creating this site. I’ve got some recipes to try

  59. #
    Christina — December 27, 2015 at 2:47 pm

    I made these EXACTLY according to the base recipe using the soda/powder variation for maximum spread. Zippo. I got puffy cookies that were soft (and good) but funky.

    I did it twice thinking I did something wrong… same results. Any suggestions? What did I do wrong?

  60. #
    Barbara — December 23, 2015 at 6:36 pm

    Have you ever tried mixing different shortening and butter I am told shortening make the cookies fluffier???

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