Shortening or butter? Brown sugar or white sugar? We’ve tested it all!
We won’t go so far as to claim that chocolate chip cookies are divisive… but people definitely tend to have strong opinions about them. Some swear by a chewy cookie with crispy edges, others will only eat them cakey and puffy, while some people like them crispy all the way through. And you know what? That’s okay. When it comes to chocolate chip cookies, there’s room for everyone’s opinion.
And luckily it’s pretty easy to get the results you want. When it comes to baking cookies, switching up an ingredient or two can give you entirely different results, but we’re here to take the guesswork out of all those potential swaps. That way – whether it’s chewy, crunchy, or cakey – you know just how to go about getting the cookie of your dreams. Consider it a guide to getting your own personal perfect chocolate chip cookie.
We’ve started with the classic Nestlé Toll House recipe as our control (because it’s the classic for good reason), and tested five different variations to see just how a simple ingredient swap changes a cookie. In each test, we changed just one ingredient: the amount of sugar, the fat, or the type of flour. And then we got to sample A LOT of cookies.
Do you know which is which? Read on to see how it went!SKM: below-content placeholder