Chocolate chip cookies
| Serves | 36 |
|---|---|
| Time | 45 min |
| Per serving | 156 kcal (5608 for the batch) |
| Contains | dairy, egg, wheat, gluten, dairy (may contain), soy |
| Contributed by | Community · 31 versions |
| Tags | dessert · baking · cookie |
| Calories are computed from the ingredient records. Approximate. | |
Description
Creamed butter and sugar make the crumb; the chips are along for the ride. Chill the dough if you have the patience; it browns deeper.
Ingredients
| Quantity | Ingredient | Its job here | Swaps |
|---|---|---|---|
| 1 cup | Butter, softened | creaming | 5 options |
| 1 1/2 cups | Granulated sugar, half white, half packed brown | sweet | 2 options |
| 2 | Eggs | bind | 2 options |
| 2 tsp | Vanilla extract | aroma | none |
| 2 1/4 cups | All-purpose flour | structure | 1 option |
| 1 tsp | Baking soda | leaven-dry | none |
| 1 tsp | Kosher salt | season | none |
| 2 cups | Semisweet chocolate chips | inclusion | none |
Instructions
- Beat the butter and sugars until light, 3 minutes. Beat in the eggs one at a time, then the vanilla.
- Stir in the flour, soda and salt, then the chips.
- Scoop 2-tablespoon balls onto lined sheets, 2 inches apart. Chill 30 minutes if you can.
- Bake at 375°F for 9–11 minutes, until the edges are set and the centers still look soft.
Substitutions for this recipe
Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.
| Instead of | Use | How much | What changes | Confidence |
|---|---|---|---|---|
| Butter | Coconut oil | 1 cup (× 1) | Chill until firm, then cream. Cookies spread a little more and set crisper. ⚠ Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts. rule for: creaming |
●●○ medium |
| Butter | Greek yogurt | replace half the butter with the same volume of yogurt | Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories. ⚠ Quick breads only. Do not use in cookies, shortbread, crusts, or pans. |
●○○ low |
| Butter | Margarine | 1 cup (× 1) | Nearly identical result. Cookies spread slightly more and taste a little flatter. | ●●● high |
| Butter | Olive oil | 3/4 cup (× 0.75) | Skip the creaming step and whisk oil with sugar. Expect a flat, dense result. ⚠ In shortbread or pound cake this is a different dessert. rule for: creaming |
●○○ low |
| Butter | Vegetable shortening | 1 cup (× 1) | Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup. ⚠ Flavor loss is obvious in shortbread and pound cake. |
●●● high |
| Granulated sugar | Honey | 1 1/8 cups (× 0.75) | Use ¾ the volume. Reduce other liquid by 3 tbsp per cup of honey, add ¼ tsp baking soda per cup, and lower the oven 25°F: honey browns fast. ⚠ Never for infants under one year. |
●●○ medium |
| Granulated sugar | Maple syrup | 1 1/8 cups (× 0.75) | Use ¾ the volume and reduce other liquid by 3 tbsp per cup of syrup. Milder browning than honey; flavor shows in quick breads. | ●●○ medium |
| Egg | Applesauce | ¼ cup applesauce per egg | ¼ cup unsweetened applesauce per egg. Adds moisture; the crumb tightens. ⚠ Quick breads and muffins only. |
●●○ medium |
| Egg | Ground flaxseed | 1 tbsp ground flax + 3 tbsp water per egg | Per egg: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes. Binds well; slightly denser, faintly nutty. ⚠ Binds but does not leaven. Reliable up to two eggs; beyond that the bake goes heavy. |
●●○ medium |
| All-purpose flour | Gluten-free flour blend | 2 1/4 cups (× 1) | One-for-one with a blend that includes xanthan gum. Rest the batter 30 minutes. Crumb is more delicate; cookies are a bit sandier. ⚠ For yeast breads a blend is not enough; that needs a different recipe. |
●●○ medium |