Chocolate Chip Cookies Secrets
Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly?
This shows 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 cookies 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.
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.
All Granulated Sugar:
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:
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.
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