August 4 is National Chocolate Chip Cookie Day, which to me means that I deserve no side eye for eating an entire batch. It’s for America, okay?
There are a lot of different CCC lovers out there, just as there are a lot of different chocolate chip cookies out there: Those who like ’em soft and gooey, those who dig thin and crispy, folks who go for somewhere in the middle, what have you. Lucky for you, science can save the day.
It only takes a few tweaks of a standard recipe to create the perfect cookie, no matter what your definition of “perfect” is, so here’s a peek into the methods behind crafting the sweet snack of your dreams. Now go forth and celebrate this most auspicious of holidays, just the way you like it.
For Soft, Thick Cookies…
Flickr user tedeytan
Add some more flour to the dry ingredients. This makes the dough tougher, so less moisture evaporates in the oven and the dough stays softer.
For Thin, Crispy Cookies…
Flickr user dno1967b
Reduce the ingredients that hold in moisture (like eggs and brown sugar), which basically does the opposite of the “soft and chewy” recipe. Try lowering the oven temperature 25 or 50 degrees - this will let the dough spread out more before it get baked all the way through.
For Puffy, Cake-like Cookies…
Flickr user neil conway
Chill the dough beforehand to keep it from spreading. Also increase the number of eggs, and use melted butter.
For Vegan Chocolate Chip Cookies…
Flickr user Veganbaking.net
Use a mixture of 1 teaspoon corn starch, 1/2 teaspoon baking powder and 3 tablespoons water for each egg (to work as the binding agent) and a butter substitute or applesauce for the butter, and carob chips instead of chocolate.
For Gluten-Free Chocolate Chip Cookies…
Flickr user Cooking Gluten Free
Substitute gluten-free flour (like Bob’s Red Mill or Glutino) for the regular flour.
(Of course, if you’re craving gluten-free chocolate chip cookies without any effort, just open up a bag of these Chocolate Chip Cookies by HomeFree)
What do you think makes the perfect chocolate chip cookie? Tell us how you make them in the comments below!
