August 4th is National Chocolate Chip Cookie Day! Baking the perfect Chocolate Chip Cookie has now become a science. Who likes it crispy, who likes it gooey? There’s a way to bake it for whatever your preference is and we’re here to help!
Ooey-gooey: Add 2 cups more flour
A nice tan: Set the oven higher than 350 degrees Fahrenheit (maybe 360)
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. Sometimes this can result in a reduction of flavor. One suggestion is to use half the butter
Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking, which solidifies the butter and results in spreading less during 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 granulated sugar
More flavor: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found