This Basic Chocolate Chip Cookie Recipe Is Perfect For Experimentation
Wanting to build your perfect chocolate chip cookie? This basic recipe is ideal for customization. First, you should check out the science behind baking cookies.
Customize Your Cookies
You can tweak the recipe below to make them just exactly how you want.
Browner cookies: Set the oven higher than 350 degrees Fahrenheit (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 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.
Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter and shortening, which will spread less while baking.
More cake like: Use a touch more baking soda because it is what gives cookies their lift.
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 in your cookies.
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- 1/2 Cup Lard
- 1/2 Cup Butter
- 2 1/2 Cups Unbleached Flour
- 3/4 Cups White Sugar
- 3/4 Cups Brown Sugar
- 2 Eggs
- 1 Tsp Vanilla
- 1/2 Tsp Baking Soda
- 12 oz Chocolate Chips (One bag)
Ingredients
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- Mix the Lard and Butter, getting them good and creamy.
- Mix in some of the flour (about half), the brown sugar, white sugar, eggs, vanilla, and baking soda. Work this over until it is thoroughly mixed, then blend in the remaining flour.
- Once combined, add in your chocolate chips
- Portion onto a baking sheet and bake at 375 degrees 8-10 minutes, then enjoy!