85 recipes, read so you don't have to.
Every published chocolate chip cookies recipe is a different answer to the same few questions. We resolved all 85 of them to grams, then read what cooks said happened when they changed something.
Nothing picked yet, so this is simply the most-trusted of the 85. Pick a style and the answer changes.
Weights are ours, converted from the published measures.
Pick the texture you want, or the problem you are having. Each one is a full page with the numbers behind it.
Two of these decide which style it is. The rest are just where this recipe has a personality of its own.
Every recipe in the same group, measured the same way. The shaded band is the middle half of the group; the line is its midpoint; the dot is this recipe.
Each one is measured across all 85 recipes and then converted into this recipe's own amounts. Every edit costs something. The cost is on the card.
Make it chewier · gooier in the middle · darker
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butter changes whether the butter's own water reaches the flour, which decides chewy against cakey before the oven is involved.
Costs you: No side effect showed up in the reviews. Another way: more brown sugar.
strongest lever we measured · 161 bakes
Make it thicker · paler
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More leavening lifts the cookie and shifts its pH, which moves both how far it rises and how dark it gets.
Costs you: No side effect showed up in the reviews.
strong lever · 55 bakes
Make it more set in the middle
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More egg sets the crumb sooner, so the middle finishes firmer and holds its shape.
Costs you: No side effect showed up in the reviews.
strong lever · 152 bakes
Make it less sweet
–
More salt changes how sweet the cookie reads, without changing how much sugar is in it.
Costs you: No side effect showed up in the reviews.
measurable lever · 79 bakes
Make it flatter and wider
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More sugar ties up water the flour would otherwise use, so the dough spreads further and bakes crisper.
Costs you: Also makes it chewier.
measurable lever · 367 bakes
One dot per published recipe, placed by what it is actually made of, not by what its title claims. Dots that sit together have near-identical formulas.
Positions are worked out from the formula, not measured in a kitchen. Good for comparing one recipe to another, not for reading an exact value.
What people actually changed, and what they said happened. Where cooks contradict each other we kept both sides rather than averaging them into something nobody said.
Doubling the recipe and following the instructions exactly works fine and yields about 34 cookies.
19 cooks reported this
Double the batch and freeze half the raw dough, then defrost it in the fridge overnight to bake small batches on demand.
17 cooks reported this
Level off your quarter-cup scoops and don't reshape the dough once it's on the sheet -- it spreads a bit more evenly.
9 cooks reported this
Pull the cookies out a couple minutes early -- cutting the bake time from about 12 minutes to 10 -- for a chewier texture.
8 cooks reported this
Swapping in sugar substitutes like Sweet'N Low, Truvia, and stevia-sweetened chips tends to leave a gooier, less set center.
7 cooks reported this
Bake a few minutes longer, or a bit hotter, for deeper browning.
7 cooks reported this
Chill the dough before baking — even just a few hours — to reduce spread; skipping the chill or only refrigerating briefly lets cookies spread more.
6 cooks reported this
Refrigerate the dough for about an hour and let the cookies finish setting on the hot baking sheet after they come out of the oven, for deeper, more golden-brown color.
6 cooks reported this
The counts on each card come from an earlier, smaller reading of the reviews. They undercount how many cooks said each thing, so treat them as a floor rather than a total.
Some ingredients are argued over from recipe to recipe. Others every author already agrees on. Knowing which is which saves you the experiment.
| Ingredient | What changing it does | Status |
|---|---|---|
| Butter | Butter changes whether the butter's own water reaches the flour, which decides chewy against cakey before the oven is involved. | recipes vary this |
| Sugar | More sugar ties up water the flour would otherwise use, so the dough spreads further and bakes crisper. | recipes vary this |
| Brown sugar | More brown sugar holds water in the crumb, so it eats chewier and stays soft longer. | recipes vary this |
| Egg | More egg sets the crumb sooner, so the middle finishes firmer and holds its shape. | recipes vary this |
| Leavening | More leavening lifts the cookie and shifts its pH, which moves both how far it rises and how dark it gets. | recipes vary this |
| Salt | More salt changes how sweet the cookie reads, without changing how much sugar is in it. | recipes vary this |
| Added liquid | More added liquid builds more gluten, so the cookie pulls when you bite it instead of crumbling. | recipes vary this |
| Chocolate | A bigger chocolate keeps its centre underdone while the edge sets, widening the gap between the two. | recipes vary this |
| Flour protein | More flour protein builds more gluten, so the cookie pulls when you bite it instead of crumbling. | recipes vary this |
| Portion | A bigger portion keeps its centre underdone while the edge sets, widening the gap between the two. | recipes vary this |
| Cornstarch | More cornstarch dilutes the protein, giving a softer set and less spread. | settled · everyone agrees |
| Acid | More acid lifts the cookie and shifts its pH, which moves both how far it rises and how dark it gets. | settled · everyone agrees |
| Shortening | Shortening changes whether the butter's own water reaches the flour, which decides chewy against cakey before the oven is involved. | settled · everyone agrees |
Every change above works through one of these. None of it is magic and none of it needs a thermometer.
Invert sugar in molasses binds water and holds it in the crumb after baking. Retained water is what chew is.
Flour protein plus available water plus agitation builds an elastic network that resists the bite.
Sugar is hygroscopic in the dough too. It binds water and denies it to the flour, suppressing gluten.
Butter is 16-18% water. Cold or creamed butter locks that water in fat crystals where the flour cannot reach it; melted butter frees it, so gluten forms before baking.
Baking soda does two jobs: it makes CO2 with an acid, and it raises pH. Above about pH 8 the Maillard reaction speeds up sharply; below 7.8 it stalls and cookies stay pale.
Reducing sugars plus amino acids from egg and flour, under heat and favourable pH, produce colour and the toasted flavours that read as 'baked'.
Pure starch dilutes the flour's protein without removing bulk, so there is less gluten per gram of dough.
Mass and surface-to-volume decide how far the edge dries before the centre sets. Edge and centre are separately controllable — which is why a cookie can be crisp outside and soft inside without contradiction.
Grouped by measured texture rather than by title, which is why a few recipes sit in a group their own name would not suggest. Sorted by how many cooks have rated them.
The useful half of any measurement is knowing where it stops.
We can say one recipe reads further along an axis than another. We cannot put a number on it, and we do not pretend to.
Where we can name something that measurably changes the result, we can say which way it pushes. We still cannot tell you where your own chocolate chip cookies will land, because that also depends on your kitchen and your equipment. here is what we can tell you when it goes wrong.
There are far fewer published cakey recipes to choose between, so that pick is provisional. We say so on the card rather than hiding it.
A few publishers load their reviews from somewhere we cannot read. Their star ratings count toward how trusted a recipe is; their comments could not tell us anything about what cooks changed.