Author
Description
Recipes for chocolate chip cookies have had numerous modifications over the years. To show how various ingredients and techniques affect taste, texture, and appearance of this classic cookie, we tweaked our classic recipe, noting characteristics for each recipe alteration. We share with you what we learned from making changes to fats, sweeteners, flours, cookie sheets, baking times, and temperatures. All cookies, except those made with canola oil, baked successfully on ungreased cookie sheets with no sticking to the pan. Although we did not use parchment paper, we find it works well to make cleanup a breeze! So, are you ready for a cookie comparison? Let's see these 20 different cookies!
The Control Cookie
The recipe that started it all: our go-to best-ever chocolate chip cookie.
All Butter
Alteration: Fat
Brown, spread widely, flat, good overall flavor and richness.All Shortening
Alteration: Fat
Tall, light color, spread a little, tender and slightly chewy, mild flavor.All Canola Oil
Alteration: Fat
Light color, flat, very soft, mild flavor, oily aftertaste.All Margarine
Alteration: Fat
Dark, flat chewy, crisp edges, reminiscent of a childhood favorite.All Granulated Sugar
Alteration: Sugar
Light color, spread some, crispy, crunchy, sweet yet mild tasting.All Light Brown Sugar
Alteration: Sugar
Medium brown color, slightly chewy, rich and warm molasses flavor.All Dark Brown Sugar
Alteration: Sugar
Dark brown, moist, pleasantly chewy, rich and toffeelike flavor.All 100% Pure Maple Syrup
Alteration: Sugar
Nice rise; little spread, soft and cakey, light texture, mild maple flavor.All Cake Flour
Alteration: Flour
Light color, spread widely, soft and fluffy center, sweet-tasting.Gluten Free All-Purpose Flour + Xanthan Gum
Alteration: Flour
Light color, dry and chalky tasting.50/50 Bread and All-Purpose Flours
Alteration: Flour
Very little spread, chewy, hearty, floury aftertaste.50/50 Whole Wheat and All-Purpose Flours
Alteration: Flour
Golden to dark brown, very little spread, slightly chewy, hearty, nutty flavor.Dull Aluminum Pan
Alteration: Baking Sheet
Even brown color, nicely risen, crisp bottom and edges, rich flavor.Shiny Aluminum Pan
Alteration: Baking Sheet
Pale golden color, spread some, crisp bottom and edges, rich flavor.Dark Pan
Alteration: Baking Sheet
Overbrowned bottom. If using, lower oven temperature by 25 degrees.Air-Cushioned Pan
Alteration: Baking Sheet
Baked longer, spread widely, less browning, soft, moist, rich flavor.325 Degrees for 16 Minutes
Alteration: Baking Time & Temp
Spread widely, flat, chewy and tough, rich flavor.350 Degrees for 12 Minutes
Alteration: Baking Time & Temp
Evenly browned, tender, slightly chewy, rich flavor.400 Degrees for 8 Minutes
Alteration: Baking Time & Temp
Dark bottom, crisp edges, spread a little, caramelized flavor.While Preheating Oven
Alteration: Baking Time & Temp
Baked longer, spread widely, thin and flat, rich flavor.
