Important things for Everyone to Know
How to make (your)  perfect chocolate chip cookie-s

Ooey-gooey: Add 2 cups more flour.
A nice tan: Set the oven higher than 350 degrees Fahrenheit (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the TEDEd video.Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.Chewy: Substitute bread flour for all-purpose flour.Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.
More flavor: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.

from: http://www.npr.org/blogs/thesalt/2014/09/04/345530660/the-science-behind-baking-your-ideal-chocolate-chip-cookie

Important things for Everyone to Know

How to make (your)  perfect chocolate chip cookie-s

Ooey-gooey: Add 2 cups more flour.


A nice tan: Set the oven higher than 350 degrees Fahrenheit (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the TEDEd video.

Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.

Chewy: Substitute bread flour for all-purpose flour.

Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.

Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”

Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

More flavor: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.

from: http://www.npr.org/blogs/thesalt/2014/09/04/345530660/the-science-behind-baking-your-ideal-chocolate-chip-cookie

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