The Science Behind the Perfect Chocolate Chip Cookies – Kitchen Conundrums with Thomas Joseph

Soft and chewy, thin and crisp, or cakey? How do you like your chocolate chip cookies? Here’s the answer to creating your perfect chocolate chip cookie.


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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

The Science Behind the Perfect Chocolate Chip Cookies – Kitchen Conundrums with Thomas Joseph

27 Replies to “The Science Behind the Perfect Chocolate Chip Cookies – Kitchen Conundrums with Thomas Joseph”

  1. Cups? Cups? Ugh! Not again.
    Come on America, catch up with the rest of the world. BUY SOME SCALES.
    Conversion charts vary greatly, with anything up to 30g difference in the weight of a cup of flour.
    How on earth do American bakers get consistent results?

  2. Sticks of butter are actually a great unit of measurement here in the States! They come wrapped in paper printed with a label that shows you where to cut the stick based on how many tablespoons you need, and each stick is measured out at 1/2 a cup. It's extremely efficient!

  3. whenever i bake, the chocolate chunks on top usually harden instead of melting, even with good quality chocolate. any tips?

  4. Just started to make cookies tired of store bought we have no good bakery’s shops that I know of here . Why are my cookies puffy and end of looking like bisquits you can’t even see all the goodness. Looks like a perfect puff ? ? ?

  5. My cookies don’t always turn out the same. Sometimes they are perfect- crispy outside, soft and chewy inside, and sometimes they aren’t as good, not spreading as they should.
    Now, I always chill the dough, but not always for the same amount of time. Sometimes I freeze the dough balls, too.

  6. hi
    I dates biscuit dough is sticky because i have added 1/4 cup of extra milk .
    While kneading the dough it is too sticky so I added flour but even though it is sticky .
    I had refrigerated the dough in fridge for overnight .

    Please tell me a solution for baking cookies from this sticky dough .

  7. Baking soda and baking powder are both sodium bicarbonate, except the baking powder has some weak acid mixed with it so it helps levening (through CO2 production). In recipe that use acidic ingredient like cornstarch or coco powder baking soda will act like baking powder. I actually wanted to add cornstarch to my cookies to make them more chewie but they ended up looking like sponge cake because it reacted with the baking soda. So don't do that.

  8. I just made like 5 different recipes looking for the right thin, crispy, and chewy cookie. This one was the clear winner! I was a bit worried when the butter melted so fast but seriously the texture was so light, crisp, and chewy! And the flavor was not too sweet and almost elegant. I also added a cup of chopped walnuts. Bravo on this one guys!

  9. "What problems I can solve for you." Hello, can I have the ingredients of your thin chocolate chip cookie?

  10. I needed this. I tried making cookies twice, and it turned into cakes/muffin consistency both times

  11. What brand ice cream scoop are you using. Every cookie scoop/ice cream scoop I have tried breaks after very few uses.

  12. This as an Australian doesn’t make sense cause there’s different amount in the weight of butter sticks. One block of butter for us is 250 grams

  13. i’m on holiday right now but i swear i am gonna try this when i get home! i have made one good batch of cookies in my time of making cookies, the rest have been oddly cakey, and then turn rock hard when cooled down. i keep getting complaints from my brother haha. this is super helpful!

  14. These are absolutely the best choc chip cookie ever!! We've made 5 batches (48 per batch) the past 4 years and given them away during the holidays.
    1 C semi, 1/2 C milk chocolate, and 1/2 C white chocolate chips. Love the way the salt hits you at the end?

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