Preparation
The only difference between crisp and cakey chocolate chip cookies is a slight modification to the recipe measurements. Simply adjust the amounts of butter, white sugar, and brown sugar.
Begin by measuring out the butter and sugar amounts for your favorite cookie texture, then proceed with the rest of the recipe below.
THIN AND CRISP
2 1/2 sticks unsalted butter, softened
1 1/4 cups granulated sugar
3/4 cup brown sugar
SOFT AND CHEWY
2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar
LIGHT AND CAKEY
1 3/4 sticks unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs, room temperature
2 cups (about 12 ounces) chocolate chips
Get the Thin and Crisp Chocolate Chip Cookies Recipe
Get the Soft and Chewy Chocolate Chip Cookies Recipe
Get the Light and Cakey Chocolate Chip Cookies Recipe
Watch our Kitchen Conundrums expert Thomas Joseph share more secrets to achieving your ideal chocolate chip cookie:
Learn Lots More About Chocolate Chip Cookies
