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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.
I am wondering what the final results would be if I combined a few of your changes. (ie: add 1/4 each powder and soda and using 3/4 cup of brown sugar and then chilling the dough 24 hours before baking) I plan to use some of your additions/changes and bake them soon!
Hello, I saw this and couldn’t help but comment- this link is great by the way! I use the tradition Nestle recipe shown when I lived in Florida and now that I live in Arkansas. I do/did the same things with the same ingredients and they turned out PERFECT traditional Nestle cookie in FL ,bu, are too puffy here in AR. I usually make the batter and do the “drop-cookie” method right away. I hate a “puffy” cookie and I just can’t understand why the recipe doesn’t work out like it did in FL . Can you help me? Thanks so much, loving your blog!
Thanks for your comment, Holly! That’s hard to say. It could be a number of things like the humidity or your oven. Do you have an oven thermometer? Puffy cookies can be due to baking powder or possibly to overbeating the sugar and butter. If you hate the puffy cookie you may want to try melting the butter next time!
I’ve been trying to find the right chocolate chip cookie. I like them crisp so I know more granulated sugar than brown would make them crispy. I haven’t found the right proportion yet. Sometimes they come out too thin. I want them crisply with a little “meat” on them. Any suggestions? Thanks. Love your post. It’s so informative.
I would definitely try chilling the dough for at least 24 hours next time – that tends to produce a cookie that is crisp at the edges and thick in the middle!
Have you thought about trying powdered sugar? I think cookies from Asian bakeries might used powdered sugar instead. The cookies are less sweet and look like refrigerator slice-and-bake cookies.
Tessa,
I stumbled on this post, and THANK YOU! I’ve been looking for an explanation like this, of what impact various ingredients have on the final product in recipes. This is such a phenomenal explanation & in chocolate chip cookie form it’s completely relatable! Every time I search, I either end up with articles that are too chemical and scientific, or too focused. Really great post!
As an addendum: I agree with Silvia L. who said the package of chips calls for the oven temp to be 375 degrees. That is the temp I have always used.
I have for years made my toll house cookies using 1/2 unsalted butter and 1/2 butter flavor crisco. I like my cookies to be not so crispy – have a little softness to them – and this seems to work for me. Also, I cook them for exactly 9 minutes and take them off the cookie sheet as soon as I’ve put the next pan in the oven and reset the timer. Leaving them to cool on the sheet just lets them brown more, which intensifies the crispness. I also use Reynolds nonstick aluminum foil on my baking sheets.
Thank you so much. I make those cookies a lot, but I’ve never done such a scientific study. I actually like several ideas, and now I can choose which kind I want to make. Yum!
thanks for the info. I always wanted to take the time to tweak the cookie recipe to produce my idea of the perfect cookie. Now, you helped me get there. Thank you! I just wish I could sample each of your batches—-
You’re my hero 🙂
Wow–thanks for doing all those tests; that was a lot of work! I’ve always wondered about the differences that would occur with changes such as you made, but I’m afraid I’m too lazy. I’m saving this for future reference!
Fantastic post! I’ve shared it with my FB followers and it has had tons of buzz 🙂 What a great resource for cookie bakers everywhere!