There are many variations of chocolate chip cookies— soft and chewy, thin and crispy, and cake-like. Follow the original chocolate chip cookie recipe on the back of the package, but make little modifications below to get your perfect batch.

Soft and Cakey
Use ¾ cup (1½ sticks) butter and reduce brown sugar to ½ cup. Proportionally in the recipe, there is now more flour, which contributes to a cakey texture. To keep them cakey for longer, store them in an airtight container.

Soft and Chewy
Reduce granulated sugar to ½ cup and increase brown sugar to 1 cup. Increasing the brown sugar will produce a softer and chewier cookie because brown sugar has higher moisture content than granulated sugar. To keep your cookies soft and chewy for longer, store them in an airtight container, but not with crisp cookies.

Thin and Crispy
Increase butter to 1¼ cups (2½ sticks) and increase granulated sugar to 1¼ cups. Increasing the butter and sugar will cause the cookies to bake up flatter, therefore, crispier!

You may keep crispy cookies in either a cookie tin or non-airtight, unless it’s very humid or rainy— then store them in an airtight container. Don’t store them with soft cookies.

Puffy and Fluffy
Reduce butter to ½ cup and add ½ cup solid vegetable shortening. To keep your cookies puffier for longer, store them in an airtight container, but not with crispy cookies.

How Butter Impacts Results
For best results, use butter, softened at room temperature. However, butter can be softened in the microwave. One stick of cold butter taken directly from the refrigerator may be softened on Defrost (30%) Power for 10 to 15 seconds. If necessary, microwave 5 to 10 seconds more. Let stand until ready to use.                                      

Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly.  Using melted butter is acceptable, but not suggested as a regular method.       

Unsalted butter may be substituted for the same amount of salted butter. Salt may also be omitted from the recipe, if desired. 

When using margarine, do not soften. Use directly from the refrigerator.  Avoid tub and light margarine.
 
More Tips for Further Perfection

A note about ingredients:
• Use unsifted all-purpose flour.
• Use large eggs.
• If you must omit nuts, add 1-2 tablespoons extra flour.
• Don't overbeat the mixture.

Baking details:
• Always preheat your oven prior to baking your cookies. Bake times are determined from a preheated oven.
• We recommend using aluminum non-stick baking sheets without rims. The
• darker surfaces tend to hold heat and cause the cookies to spread too quickly.
• Do not grease your baking sheets.  
• Cookies need room to spread on the sheet.  Two inches between each dough dollop is a good rule of thumb. 
• Be sure to place baking sheet on the middle oven rack. If using more than one sheet, position a rack just above the center and one just below. Stagger the baking sheets between the two and rotate halfway through cooking by switching the sheets. 
• Check on cookies at minimum bake time and add time as needed to get right texture.  
• Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool.  This very important step allows cookies to set their structure. 
• Allow baking sheets to cool between each batch. 

To store:
• Store cookies in an airtight container for up to one week.
• Cookies may be stored in the freezer for 3 to 4 months if wrapped in heavy-duty aluminum foil and then placed in heavy-duty freezer bags.
• To recrisp cookies, preheat oven to 300°F.  Bake 5 minutes. Cool on wire rack.

To keep your cookies from sticking to the pan, remove and cool them on a wire rack.

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