The Science of The Chocolate Chip Cookie

Learn chocolate chip cookie science so you can create your perfect cookie! Love a really chewy cookie? Or a really crispy cookie? OR how about cakey? These guidelines will help you edit your cookie recipes to create your own perfect chocolate chip cookie! 

There is no doubt in my mind that Chocolate Chip Cookies are the ultimate classic baked good and comfort food.  There is just nothing that compares to a warm gooey cookie right out of the oven. And in my early baking years I set out on a mission to develop the most perfect chocolate chip cookie recipe ever.

But this led to the question: What is my idea of the perfect chocolate chip cookie? I am all about contrasts, so I want a variety of textures and flavors. So I worked hard to create that for myself. A thick, chewy on the inside crunchy on the outside cookie that has hints of caramel and salt with dark chocolate chips and toasted pecans. You can find my Ultimate Chocolate Chip Cookie Recipe here.

But this process of creating my own perfect chocolate chip cookie showed me that not everyone has the same idea of what makes a chocolate chip cookie truly perfect. You might like yours super thin and chewy. Or maybe really thick and cakey. So I am here to teach you the chocolate chip cookie science so that you might create your own perfect cookie.

The Basic Chocolate Chip Cookie

Let’s start at the beginning with the Nestle Toll House Cookie Recipe. You know, the one on the back of the bag of chocolate chips? It’s the standard, classic Chocolate Chip Cookie Recipe.

It creates a fairly middle road cookie. Chewy in the middle, slightly crispy on the edges, with a fairly one note flavor profile. These are the nostalgic cookies from my childhood.

Nestle Toll House Cookie Recipe

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 2 cups Nestle Toll House Chocolate Chips
  • 2 1/4 cups all-purpose flour
You know the drill: Combine dry ingredients.  Cream butter and sugar.  Add the other wet ingredients.  Add the dry ingredients to the wet and the chips.  Bake in a 375 degree oven for 9-11 minutes.

Changing the Ingredients to Achieve Your Desired Texture

I see the Toll House recipe as a fairly neutral chocolate chip cookie recipe and a good starting point for manipulation to create your own perfect cookie. Each ingredient of this recipe can be altered to change the final product based your own preferences. Let’s review each ingredient.

Flour

  • If you want chewier cookies change out the all-purpose flour for bread flour.  Bread flour has more protein and therefore will create more gluten.
  • If you want cakier cookies increase the amount of flour to 2 1/2 cups.
  • If you want thicker cookies with lots of texture cut back the flour to 2 cups and add 1 cup of oat flour.  You can find this in the grocery store or create your own by grinding old fashioned oats in a blender to a fine crumb.

Baking Soda & Baking Powder

  • If you want cakier cookies, add 1 tsp of baking powder and keep the 1 tsp of baking soda.
  • If you want flatter cookies, eliminate the baking soda from the recipe.

Salt

Salt is one of the ingredients that only affects the flavor.  You can reduce or increase this amount according to your own preference for the salty/sweet combo.  But don’t eliminate it completely! I usually increase it to 1 1/4 tsp and use Morton kosher salt for a more coarse flake.

Butter 

  •  If you are wanting a nice chew to your cookies and have decided to opt for the bread flour, melt the butter.  The water from the melted butter will mix with the flour to create more gluten.
  • If you like a more complex caramel flavor to your cookies, brown the butter 
  • If you want taller, cakey cookies, use shortening instead of butter or half shortening half butter.  You can use butter flavored shortening if you want to keep the butter taste, but some people prefer the flavor of regular shortening.
  • If you want a very soft cookie, replace all or some of the butter with shortening.

Sugar

The ratios of the white sugar to brown sugar are important to produce the kind of cookie you want.

Higher white sugar to brown sugar ratios will produce a more crisp and crunchy cookie while higher brown sugar to white sugar ratios will produce a more soft and chewy cookie.

Dark brown sugar will up the chewiness even more.  Play around with it to produce the texture you want!

Vanilla

 Vanilla only affects the flavor of your chocolate chip cookies.  Increase the amount up to 1 tbsp if you really like the flavor, or eliminate all together if you want a more buttery flavor.  You can also use Mexican vanilla for a more unique flavor.  It almost has hints of cinnamon.

Eggs

  • If you want a flatter cookie, eliminate 1 egg and cut back the flour to 2 cups
  • If you like a really crunchy cookie, add another egg white because it helps to dry out baked goods.
  • If you prefer a moist and chewy cookie, eliminate one egg white and add 2 TBSP of milk.

Add-Ins

And now that you have your perfect cookie texture, add-ins are where you get to let your creativity go! Are you a milk chocolate or a dark chocolate person? Or maybe you even want white chocolate chips or a combo of different kinds! You could also add spices or zests or extracts. Or how about dried fruit or toasted coconut or nuts? There are literally endless possibilities!

Other Variables that Effect Texture

Temperature

  • If you want a thicker cookie that doesn’t spread as much, bake them at a higher temperature (375F) for a shorter time and chill the dough prior to baking. This will allow the outside of the cookie to set before the butter and sugar melt and spread.
  • If you want really flat cookies, bake at a lower temperature (325F) to allow the sugar and butter to melt before the cookie sets.

Baking Time

  • If you want really soft cookies, pull them from the oven with the middles still look underdone.
  • If you want really crispy cookies, allow them to cook longer until the cookie looks fully cooked through and allow them to cool completely on the baking sheet.

Other Tips

  • Always bake your cookies in small batches to produce even browning.  (I cook 6 at a time)
  • Use a cookie scoop for perfectly shaped cookies & add a few chips to the tops of each dough mound before going into the oven for that perfect chocolate chip cookie look.
  • Larger cookies tend to bake more evenly.
  • Make sure you are using the spoon and level method of measuring your flour so you don’t end up with too much in your cookie dough!

 

Chocolate Chip Cookie Recipes you Might Enjoy

Using the rules as stated above I have made various cookie recipes over the years with a variety of textures. Below you will find my recipe for Perfect Thin & Chewy Chocolate Chip Cookies. If you are looking for a different texture, check out one of my other cookie recipes or try creating your own!

Thin and Chewy Chocolate Chip Cookies

This recipe creates the perfect thin and chewy chocolate chip cookie.

Ingredients:

  • 2 1/4 cups bread flour
  • 1 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 2 sticks unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 1/2 cup dark brown sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tbsp vanilla
  • 2 cups chocolate chips

Directions:

  1. Melt the butter and allow to cool slightly.
  2. In a small bowl, whisk together the bread flour, baking soda, and salt in a medium bowl.
  3. Add the melted butter to the bowl of a stand mixer fitted with a paddle attachment. Beat the butter, granulated sugar, and dark brown sugar until combined.
  4. Add the egg, milk and the vanilla and beat on medium slow speed until incorporated.
  5. With the mixer on low speed, gradually add the dry ingredients into the wet ingredients until just incorporated. Scrape down the bowl as needed. Add in the chocolate chips and mix until incorporated.
  6. Allow the dough to rest for 1 hour in the refrigerator.
  7. Preheat the oven to 350 degrees. Line baking sheets with foil or parchment paper.
  8. Using a large scoop, drop 6 dough balls onto each cookie sheet.
  9. Bake for 11-14 minutes at 350F, just until the edges are lightly browned.
  10. Slide the cookies on the foil or parchment off the cookies sheet as soon as they come out of the oven.

Recipe Notes:

Note: The cookies will be just slightly crunchy on the edges when cooled. If you want a completely chewy cookie and can resist eating them right away, store in an airtight container overnight and the cookies will be very chewy and soft in the morning.

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188 comments on “The Science of The Chocolate Chip Cookie”

  1. This recipe, pictures, and cookies all look amazing! My boyfriend is very fond of thin and chewy cookies and I will have to try this recipe out one day just for him! We love warm chocolate cookies that are soft and chewy from the oven! I am excited to try this recipe out with him! I will post my results up on my website at www.lifeofmichelleho.com! Again, thank you for sharing!
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  3. Thank you so much for sharing!!!! I've always been curious how different ratios of each ingredient would affect the cookies. So happy to have found your post! :)
  4. I love your blog i have one question how can we brown the butter ?? =)
    • Browned butter is made from heating butter over medium high heat in a sauce pan. Stir it constantly until the liquid becomes an amber color.
  5. Pingback: Crispy Thin Chocolate Chip Cookies |

  6. I tried altering the tollhouse recipe as you suggested. I used 1c. dark brown sugar and 1/2 c. light brown sugar and 2 egg yolks minus the whites. Also I had to switch the butter for margarine. I melted the margarine with the sugar together. Then I poured the liquid into the mixer and let it run for a minute to cool it down before I put in the eggs. After I let the dough sit for an hour (I kind of had to since the dough was somewhat liquidy at this point). After sitting for an hour the dough seemed more like clay-dough. I scooped them into ~ 1 tbs balls and flattened them. A good thing too, because they barely spread. The cookies came out with a really heavy flavor slightly crispy around the edges but so airy. I'm not sure if it's because the liquid margarine aerated when I was trying to cool it off in the mixer or because if I'm using melted margarine then I should be using high-gluten flour. Maybe if using margarine it shouldn't be melted? Even though the dough was liquidy before I let it sit, after the hour it started it seemed like it was drying up and there were some slight dry patches. Everything was perfect but I was expecting more substance to them. Can you point me to where I went wrong? Side note: The cookies do look gorgeous though. I don't think I've ever had such a good looking c.c. cookie.
    • Ok a couple of questions so I can help trouble shoot. What kind of cookie are you going for? What is the desired end result? Did you change out the butter to margarine because that is all you had? or because of some dietary reason? Margarine will definitely change the texture of the cookie. It acts more like shortening in that it doesn't allow the cookie to spread as much due to the lack of milk fats in it. I would use real butter if possible. I'm not quite sure what you mean by the cookies having a very "heavy flavor." Do you mean the texture is very dense? It is possible that you had too much flour in the cookie. When you measure flour make sure you fluff it up and lightly spoon it into the measuring cups. I'm guessing that beating the margarine didn't have much to do with it. Also if you are going to melt the butter, don't melt it with the sugar. This will create a syrup and you don't want the sugar to melt too. You only want the butter to melt. Does that make sense? I hope this helps. If you can tell me what kind of cookie you are aiming for I can give you a recipe that should work for the texture.
      • Well I'm aiming for a moist chewy cookie. That's why I took away the egg whites and white sugar. I feel like the flavor was perfect but that maybe because it was too dry, it came across airy. Maybe because I let the dough sit on the counter for the hour instead of in the refrigerator? The dough was almost liquidy when I first made it but like I said before, it was starting to get dry patches and had an almost clay-dough feel to it at the end. I did change out the butter for dietary reasons. (We keep Kosher and I wanted to be able to eat them whenever. If there's milk in them I wouldn't be able to eat them within 6 hours of eating meat or poultry.) If the margarine kept the cookies from spreading, then that's great. The thickness (height) of the cookie was perfect. I had to flatten them before putting them in the oven and they didn't really spread more than that. What I meant by having a "heavy flavor" was that the flavor was very, very rich (maybe from all the brown sugar) instead of light even though the cookie itself had a light and airy consistency. I melted the sugar because I thought it would make it be more like molasses and maybe make it more moist. It did come out syrupy and even though I don't understand why that's a problem, it clearly was for me. I didn't fluff the flour or spoon it in, I scooped it and slid my finger across the top. So maybe there was too much flour in it, drying it out. Also, I baked them for 10 minutes on 350. Basically, this was the best cookie I've ever made flavor-wise, I'd just like tho change the light, airy consistency to a more moist and dense one. Also, I have a Bosch and it doesn't come with a paddle. Maybe I'm doomed to always have airy cookies?
        • Ok, I think I am understanding better now. The reason you don't want to melt the sugar too is because if you melt it when it cools and re-crystalizes it becomes more brittle and and will alter the texture of the baked good. If you want to melt the margarine, do it by itself and let it cool slightly before adding it to the sugar. But honestly I don't even think you need to melt it to get the desired results. Here is what I would do... 2 1/4 cups bread flour (all-purpose is fine too but bread will make it chewier. Fluff up the flour with a spoon and lightly spoon it into the measuring cups) 1 cup oatmeal flour (you can find this in the store or grind up oats in your blender or food processor. This will definitely up the chew and density issue. Also adds great flavor!) 1 tsp baking soda 1 tsp salt 1 cup margarine, softened 1 1/2 cup packed brown sugar (dark will give it a richer flavor. You can use either dark or light) 1 tsp vanilla 1 egg (use at least 1 whole egg because the protein helps with binding the ingredients) 2 cups Chocolate Chips Hope this helps!
          • I melted the margarine because you mention that the liquid from the melted butter makes more gluten when you mix it with the flour and that would make it more chewy. Thanks a lot for the modified recipe!
          • Yes, I understand that is why you did it, and it does. But the biggest things that will up the chew are the bread flour, brown sugar, and the oatmeal flour. The water from the melted butter will help a little, so either way. Sometimes I'm just too lazy to wait for it to cool because you really do need it to before you mix it with the sugar. Hope you enjoy!
  7. Do you have a recommendation for a brand of scoop to use? I bought one that appears to be rather cheaply made. Every time I squeeze the handle to release the contents, the bar that runs along the inside of the scoop to separate the contents from the scoop "slips" and gets out of position so it no longer does its job. It's very frustrating and I end up abandoning it in favor of a couple of spoons.
    • Hi Janet, I use Oneida trigger scoops. I have them in several different sizes and they are heavy duty and I have never had one break on me!
  8. Pingback: Chocolate Chip Cookies without Baking Soda or Baking Powder

  9. What if i want to add banana to the basic cookies recipie, i want them to be chewy what do i have to change?
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  12. Hello Bakerbettie, I followed a very similar recipe - initially cookies were heavenly. Edges were a tad crisp and centres were a bit chewy. Perfection!! However they turned harder as they sat on the cookie rack for 2 hrs and the next day they were very very crisp. I am requesting your help because I need to bake a large batch for an event soon. I appreciate how you provided problem solving. Awaiting your reply. Thanks
    • Ok, to help me troubleshoot it would help to see what recipe you used. Can you tell me the recipe so I can see if it is a problem with the actual recipe itself and not the technique? Did you store the cookies in an airtight container after they cooled? One of the things I suggest is to store them in an airtight container because this will trap the moisture in and will keep the cookies soft. It will even soften the edges that may have been initially crisp. It is also possible that you cooked them too long. That is a common problem with cookies. You want the edges to be lightly browned. The middle won't look quite done but that's ok!
  13. Dear Bakerbettie: the one I used is http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/ Any "tweaking" you suggest will be appreciated. This is for my son's Eagle ceremony and he wants several goodies but this is his fave. I did not get to the cookie jar, it crisped out as it cooled on the rack but may be I will bake it a minute or so less like you suggested. Thank you.
    • Here are my suggestions: Make sure your brown sugar is very fresh and moist. Use dark brown sugar if you can, it will give it more moisture and chew. I'm not sure where you live, but if you live in a very dry climate 2 3/4 cup flour is probably too much. Try 2 1/2 cups. MAke sure you cream the butter and sugar very well, until light and fluffy. But don't beat the rest of the ingredients too much. Only mix until incorporated past the butter and sugar part. And definitely cook for a shorter period of time. 12-14 is pretty long for cookies. And even if they are more crisp than you like when cooled, put them in an airtight container over night. Something that snaps completely shut. It will soften them.
    • I also suggest trying my recipe instead. If the one you tried didn't give you your desired results, give it a shot. They are pretty darn delicious. And definitely chewy!
      • Dear Bakerbettie, I tried it again like you said and it was pretty awesome!! Actually I baked it for 10 minutes only, and my cookies were larger than what was said in recipe, and I didnt change anything about the recipe itself(heaven knows I have a lot of light brown sugar to go through). I tried chilling part of the dough and preferred the unchilled version Your suggestions are such that i can apply to any cookie recipe, and yes, mine are boxed tight w/ a small bread piece You are the best, the kindest, thanks for being my inspiration and guide!!
  14. I tried your thin and chest recipe and it was de-lish but Mike came out fluffy. I don't think its your recipe cause ive tried tons of thin, chest recipes and they all come out puffy for me. Any advice?
    • How do you measure your flour? Do you fluff it up then lightly spoon it into your measuring cups? My guess is that there is too much flour in your dough. It is really easy to accidentally pack the flour into the measuring cups and too much flour woudl definitely give you fluffier cookies.
  15. Love this cookie science! Just tried it and I love it thank you for sharing!
  16. These are in the oven!!!
  17. By far the best cookies I've ever made....or eaten for that matter. And I didn't even have chocolate chips!!! Can only imagine how good they would be with chocolate!
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  19. I have been wanting my tollhouse cookies to be thinner & more crispy, but I was doing the wrong things. I just took my 1st batch of these from the oven & they are PERFECT - thank you :)
  20. I just made the above recipe and they did not turn out this way at all.. I wanted a very thin chewy cookie and they were blown up and so far look nothing like I imagined. You have to use your hand and flatten them on the pan before putting them in if you want them to be thin..
    • Have you ever checked your oven temperature with an oven thermometer? My guess is that your oven is cooking at a higher temperature than it is set at making the cookie set before the butter melts and spreads out.
    • My other thought is that there is too much flour in your dough. How do you measure your flour and where do you live? The climate could affect it and also you want to fluff up your flour then lightly spoon it into your cups and level them off. Too much flour would definitely make them "blown up." You really don't need to flatten these with your hands so I'm guessing something is going wrong. Let me know if this helps! Thanks for trying my recipe!
  21. However, the cookie science is very interesting and has great, good to know tips that I never knew, thanks!
  22. Hey There. I found your blog using msn. This is a very well written article. I'll make sure to bookmark it and come back to read more of your useful info. Thanks for the post. I'll definitely return.
  23. My favorite cookie is the really tall and ooey gooey butter cookies or any cookie that is oooey gooey and really tall like 1 1/2 to 2 inches or taller :) Would love to know how to get the like that. So moist and yummy!
    • The best way to get really tall cookies is to bake them at a higher temperature, such as 375 degrees F and to shape them into large golf ball size before baking. Bake them just until the edges are set. The cookie will set before the butter has enough time to melt and spread, resulting in a tall cookie.
  24. Hi.Thank you very much for the recipe. There is an ice cream shop in LA ( diddyriese.com ). They use some kind of cookies for ice cream. Would you help me to make them? Best Regards. Hasti
  25. Pingback: Lauren’s Chocolate Chip Cookies | Berry Sweet Lauren

  26. I've been trying to make flat and chewy cookies like yours, but with olive oil as the fat. So far, no luck. Mine always tend to turn out slightly taller than I want them to. I use 1/2 cup of olive oil, 2 cups of flour, 1 cup of brown sugar, 1/3 cup of white, and 1/2 tsp of baking soda. I just made them this way, and I needed to add 5 more TBS of flour just to be able to handle them. (I use my hands) / I baked them at 350 for about 8 min. They turned out fine but I want them chewier and flat like your pictures. Any suggestions? I'm afraid that if I add more oil, they would end up greasy. Do I need to adjust the sugar? Or maybe I added too much flour and should get a scoop..?
    • What is the reason you are using olive oil in these? I haven't done any experimenting with olive oil and these cookies but my guess is that it is going to be extremely difficult to get your desired result. Part of the structure and chew comes from the fat as it is creamed with the butter and sugar. 1/2 cup of olive oil is about 1/2 the amount of fat normally needed for that amount of flour, but because it is liquid it will be way too runny if you use an entire cup. You could try to use more olive oil and chill the dough before baking them because that should make the dough easier to handle. Check to see if you oven is cooking hotter than it says it is and reduce the heat to let the cookies spread out before they set. I think you will get a much more desired result using a solid fat or a melted fat that becomes a solid when cooled.
  27. Made the cookies, so far so good. My cookies weren't flat- but I think I like it better that way. Thank you for the cookie recipe! Cheers, KindaBaking
    • So glad you tried the recipe and liked it. My guess is that your oven may be cooking a bit hotter if they are not completely flattening out. But sounds like they worked the way you wanted them!
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  29. I have a quick question, I live in england so for the butter we don't work in cups or sticks, can anyone tell me how much it is in grams, I'm ok with cups for everything else, its just the butter I'm stuck on, thanks.
  30. I have a quick question, I live in england so for the butter we don't work in cups or sticks, can anyone tell me how much it is in grams, I'm ok with cups for everything else, its just the butter I'm stuck on, thanks.
    • 1 stick of butter is 1/2 cup or 113.4 grams
      • Thankyou so much, i somehow converted it to 220g which would have been way to off, im trying the recipe tonight, really excited to try it against my own recipe to taste the difference. just one more question, when i first made a batch of cookies a while ago they were quite runny, kind of like a thick browney mix but this was because the battery compartment in my weighing scales wasn't flush so the whole thing wobbled slightly which threw of all my measuring they were however the most amazing cookies i have ever tasted but since fixing the weighing scales i have never been able to recreate them, what can i do to make the batter runnyer, the cookies were also a little chewy and diddnt go hard and crunchy, the basic recipie i used was: 115g butter 50g caster sugar 110g brown sugar 1 egg 170g plain all purpose flour pinch of salt 225g chopped milk chocolate thankyou again for all your help
  31. I think this is what I've been looking for!
  32. Great post, explaining all the different variations I have tried. I usually include some bread flour, some whole wheat to make me think they are healthier, sometimes oats and prefer chewy cookies. Somehow love making chocolate chip cookies better than all other types and there are usually some in the freezer ready to eat.
  33. Two summers ago I whipped up a batch of chocolate chip cookies before a 4th of July BBQ. I'm not sure what combination of butter/shortening baking soda/baking powder I used, but they were a HIT!!! They were chewy and moist and my husband has been raving about them ever since! For 2 years now I have been trying to re-create these phantom cookies...I found your post yesterday and made them last night. THESE ARE THE COOKIES! My husband was so excited that these turned out just like he remembered. I think he is going to make me lock this recipe in a safe so that we always have it! Thanks so much for your informative, fun, life-saving post!!! You rock Baker Bettie!
  34. Is it possible for chocolate chip cookies to be sexy? That's all I can think of when I look at the ones I made from your recipe. THESE are the cookies I have searched for my entire life. They are so chewy, and crispy, and shiny, and oozy. I'm fully convinced that the recipe books lie about their ingredients so you can't actually make cookies as good as them. Thanks for all the great tips in a simple and straightforward blog. I love you.
    • Is that even a serious question. Of COURSE it is possible for chocolate chip cookies to be sexy. When are they NOT sexy? I'm so glad that this formula worked out for you! I love it when people are able to create their own recipe to their own taste. Amazing.
  35. Love this post. Thank you for the valuable tips!
  36. Thank you! After reading this I was able to adjust my recipe and just made the best batch of chocolate chip cookies of my life!
  37. This is seriously fascinating! just what i've been looking for, thanks!
  38. the best recipe i ever did........ thank you
  39. Bedeeee
  40. Pingback: The Science of The Chocolate Chip Cookie by Baker Bettie

  41. i followed your recipe but they didn't turn out flat!! i've tried everything, so many recipes but they ALWAYS rise! what am i doing wrong?? (i'm from switzerland, maybe it's got to do with the quality of the ingredients??) thanks for your help!
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  43. I had been looking for a good thin chocolate chip recipe and this is definitely it !!! I made these about a week ago and am going to make them again in the next day or 2. These are the best chocolate chip cookies I have ever eaten (besides my mom's from a long time ago.) They are chewy and crunchy at the same time. Positively the best !!!!!!!!! By the way, I followed the recipe exactly as written. Didn't change a thing.
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  46. Hi Bettie, If I want my cookies to be a bit fluffier should I just add an egg or will I then need to counter that with dry ingredients? Thanks!!!
  47. Hi Betty, I started to assemble ingredients for chocolate chip cookies and discovered, I bought the wrong baking soda (for the freezer) so I put everything away and scrubbed the kitchen from top to bottom (spring cleaning early)....advance to the next day and here I am. I love reading about the science of the chocolate chip cookie, my favorite cookie, when i want a cookie. I usually don't eat sweets, HFCS, hydrogenated fats, sulfites, nothing processed, see where I'm going...mostly Organic. To make a long story short...I know, too late, I want to make a healthy organic cookie. Can I use stone ground wheat flour instead of all purpose, coconut palm instead of white and brown? ...Ok, here is the recipe: 3 cups all purpose flour......I want to use organic stone ground wheat flour 1 1/2 tsp. baking soda..........would like to skip 1 tsp. baking powder........... if need to use, would I increase to 2 1/2 tsp. to make up for the b. soda. 1 1/2 tsp. sea salt 2 sticks unsalted oganic butter 1 cup packed lt. brown suger and 1 cup sugar.......................would like to replace both sugars with 1/2 cup organic coconut palm sugar. ( a dark, very sweet sugar) 2 lg. pasture-raised organic eggs 1 tsp. organic bourbon vanilla 8 oz. organic dark chocolate.... 80% I like crispy on the outside, chewy on the inside or, at this point, any cookie recipe that makes me think it's good for me, and I can have all the time. Love your posts!!
  48. Thank you for the recipe! I'm excited to try different variations of this. I tried your recipe above and while the cookies are excellent (!!) they look really dark, almost as if they're burnt. Is that because of the dark brown sugar? They also aren't as flat as pictured. Any insights? Or maybe it's the unbleached bread flour I used. Again, thank you for the wonderful blog post! Very informative.
  49. I followed the exact recipe but it turned out a very crispy cookie and too sugary and i dont know what went wrong? any idea? i ddint put baking soda but used baking powder.
  50. This certainly wouldn't make your cookies too sugary, but baking soda is not a replacement for baking powder or vice versa. If interested in reading about the difference: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
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