This article was originally published on Facebook several years ago, the author is unknown. I wanted to share it on my website, www.KitchenMoxy.com for my own reference, and because the article is brilliant, and because science explains why there are so many different kinds of chocolate chip cookies, such as soft, chewy, overcooked, undercooked (the best), hard, and crispy. You might assume that everyone who makes chocolate chip cookies follows a similar recipe, but that is not the case. I have a recipe that I have used for 40 years, and my family always requests it when I bake cookies. This recipe results in cookies that are soft, chewy, and delicious. It includes a box of instant vanilla pudding mix and baking soda, but no baking powder. The article explains the science behind how these ingredients influence the cookie’s texture. I encourage you to experiment with different recipes and find your favorite type of cookie.

Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe:

• Ooey-gooey: Add 2 cups more flour.
• A nice tan: Set the oven higher than 350 °F. degrees (maybe 360°F.). Caramelization, which gives cookies their nice brown tops, occurs above 356°F. degrees.
• Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
• Chewy: Substitute bread flour for all-purpose flour.
• Just like store-bought: Trade the butter for shortening. Note that this ups the texture but reduces some flavor; I suggest using half butter and half shortening.
• Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
• Cakey: Use more baking soda because it releases carbon dioxide when heated, which makes cookies puff up.
• Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
• Uniformity: If looks count, add one ounce corn syrup and one ounce of granulated sugar.

Note: Chilling the dough for at least 24 hours before baking deepens all the flavors.

Tagged: baking, chips, chocolate, chocolate chip, cookies, dessert, recipe, recipes, science