Chocolate Chip Cookies Recipe To Add To Your Baking Arsenal (2025)

FAQs

Which is better for chocolate chip cookies, butter or crisco? ›

The most common fat called for in chocolate chip cookie recipes is room temperature butter, and for a good reason! It yielded the best results in terms of appearance, texture, and flavor.

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

If you want to experience the extra softness and chewiness of your favorite chocolate chip cookies, chop up a bar of dark chocolate and mix the chunks in the dough. Dark chocolate, which contains from 50% to 90% cocoa solids, is often referred to as the best chocolate for cookies.

Melted butter is best suited for drop doughs such as chocolate chip, peanut butter, and sugar cookies, as well as most cookie bars. You can usually adapt recipes that don't originally call for melted butter to use this technique if you're looking for an even fudgier texture.

Two of the most commonly used fats in cookie dough are butter and shortening. They're mostly used alone, but sometimes a recipe will actually have you use a combination of both.

Too much baking soda or baking powder can mess up a recipe, causing it to rise uncontrollably and taste terrible.

The ingredients that make cookies soft do double duty: they add and maintain moisture and they add flavor that develops while the cookies bake. Butter is more than 15% water, so it plays a role in making cookies soft by adding water and fat, which contributes flavor and tenderness.

A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

What makes chocolate chip cookies taste so good? ›

The caramelized butter, sugar, vanilla, chocolate, and subtle notes of salt offer a balanced flavor profile. The saltiness highlights and enhances the preexisting flavors. But what makes for the perfect chocolate chip cookie? You get what you pay for, and high-quality ingredients equate to a high-quality product.

Semi-sweet chocolate chips are the standard inclusion in basic chocolate chip cookies, and Nestle Toll House specifies their use (naturally) in the classic "back of the bag" recipe—the one that "started it all." Semi-sweet chocolate contains less added sugar than other varieties, which gives the baker better control ...

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

Additionally, shortening is high in calories and offers no nutritional benefits. Therefore, it's a good idea to limit your intake of shortening and use healthier alternatives when possible — like butter, olive oil, avocado oil, or coconut oil.

Did you know adding Crisco All-Vegetable Shortening to chocolate before melting gives a smoother, more manageable consistency? Try this hack on Halloween with these adorable cake pops 👏

Flavor-wise, the Crisco biscuits seemed to be drier and had a pastier flavor profile compared to the butter biscuits. My team members and I also found that the biscuits made with Crisco produced the greatest height. However, other teams found that the biscuits made with butter produced the greatest height.