How to Make the Best Chocolate Chip Cookies Ever

Katie Sweeney

The holidays are a time for cookies, and if you have plans to bake classic chocolate chip cookies in the near future, take note. Not all chocolate chip cookies are created equal, and there’s actually a science to baking the most perfect chocolate chip cookies around. Changing an ingredient—by even just a small amount—can make a cookie become more chewy, crispy, or dense. Substituting oil for butter, brown sugar for white sugar, and baking soda for baking powder can all change the taste and texture of a chocolate chip cookie. So how can you possibly know how to make your ideal cookie? Ozy has taken a scientific approach to making cookies and found out the best ways to make every type of chocolate chip cookie. To ensure that you find the delicate and delicious balance of rich, doughy flavour and sweet chocolate in your next batch of chocolate chip cookies, I've rounded up their research below. Note that these additions and subtractions should be made to the traditional Toll House chocolate chip cookie recipe that is found on the back of every bag of Toll House chocolate chips.

  • For ooey gooey cookies, add 2 cups more flour.
  • If you’re after a crispy cookie with a soft center, use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
  • To get cookies with an all-over golden brown colour, set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees.
  • For chewy cookies, substitute bread flour for all-purpose flour.
  • Want cookies that taste like they were store-bought? Trade the butter for shortening. This will up the texture but reduce some flavour. Experiment with using half butter and half shortening.
  • Hoping to make thicker, less crispy cookies? Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
  • To make cake-y cookies, use more baking soda. It releases carbon dioxide when heated, which makes cookies puff up.
  • To get cookies that have a slight butterscotch flavour, use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
  • To ensure that all of the cookies are uniform, add one ounce of corn syrup and one ounce granulated sugar.
  • For cookies that have a rich chocolate chip cookie flavour, chill the dough for at least 24 hours before baking. This will deepen all the flavours.  

Don’t bake cookies on incredibly old cookie sheets—this could cause them to burn on the bottom! To avoid this problem, invest in new cookie sheets now.

What's your favourite kind of chocolate chip cookie?

Explore: Baking, Cookies, Holiday

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