The Ultimate Guide To Each Type of Chocolate Chip Cookie

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There aren't many joys in life as simple as a chocolate chip cookie. It's an easy fix to a bad day, and it always feels like home.

But have you ever seen someone else's cookies and thought..."this looks different from mine, and yet also the same?"

Okay, maybe not. But it's a thing. Depending on how you store the ingredients you're using, or small changes to the recipe, your cookies could end up with a totally different look than your friend using the same recipe!

These are some of the most common changes made to recipes and ingredients that can drastically change the outcome of your cookie...but I'll still eat whichever ones you bring me!

Baking Powder

Using baking powder instead of baking soda in your recipe gives you a cake-like texture and a more puffed cookie.

Baking Powder AND Baking Soda

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Using both baking powder and baking soda in your cookies gives you a soft center with crispy edges! These cookies will also spread more on the sheet.

Extra Flour


Adding extra flour to your dough will make it a lot more crumbly, which means it won't really spread as much! This leads to thick, gooey cookies.

Continue to the next page to see what melted butter will do to your cookies!

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