Chocolate Chip Cookie Recipe for Two (2024)

FAQs

How much chocolate is in one Chocolate Chip Cookie? ›

I get about three dozen cookies per batch, so each cookie would have one third of an ounce of chocolate, give or take a little, since they are never perfectly distributed in the batter.

A chocolate chip cookie is not a sugar cookie with chocolate chips. Their recipes have a completely different ratio of ingredients. Sugar cookies use more flour than their chocolate-speckled counterparts. Sugar cookies also call for white sugar, while chocolate chip cookies usually use both brown and white sugar.

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

For cookies, the answer may depend on the specific recipe, but often recipes that call for unbeaten eggs involve adding eggs one-at-a-time. If people beat the eggs ahead of time, they are more likely to combine them, which makes it more difficult to then do the staggered additions.

Chocolate chips are the star of the recipe. Adding too many can result in thin, overcooked cookies. Adding too few is just plain sad.

Chocolate Chip Cookies Can Lower Your Risk of Heart Disease

The study, which was conducted by the Harvard School of Public Health, found that people who ate one or two chocolate chip cookies a day had a lower risk of heart disease than those who didn't eat any cookies at all.

Use a dark chocolate that contains between 60% to 80% cacao for a classic chocolate chip cookie. The bittersweet flavor of the dark chocolate balances out the sugars in the cookie dough, resulting in a well-balanced, traditional chocolate chip cookie.

If you're after a sweeter flavor, opt for milk or white chocolate, but if you want to break down the already sweet cookie dough, go for semisweet or dark chocolate.

In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

Does it matter what sugar you use in cookies? ›

Tip: Substituting white sugar for brown sugar (or vice versa) will not affect the cookie's sweetness, but the texture and color will be affected.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Brown sugar, on the other hand, contains more moisture and is slightly acidic, so cookies made with mostly brown sugar will be chewier and rise higher (because the baking soda reacts to the acid in the sugar).

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

SOME GUIDELINES FOR USING DIFFERENT-SIZE EGGS

Hard-boiled eggs make take a little longer to cook if they're extra-large or jumbo. In baking, the answer is yes, you can use extra-large and jumbo eggs instead of large, with a few adjustments.

The cookies came out cakey. Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.