{"id":16823,"date":"2020-05-08T15:09:17","date_gmt":"2020-05-08T19:09:17","guid":{"rendered":"https:\/\/bakeschool.com\/?p=16823"},"modified":"2025-09-24T17:43:08","modified_gmt":"2025-09-24T21:43:08","slug":"how-to-make-the-best-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/how-to-make-the-best-chocolate-chip-cookies\/","title":{"rendered":"The Science of Chocolate Chip Cookies"},"content":{"rendered":"\n

Want to make chocolate chip cookies? This guide will go through the science of chocolate chip cookies, storing the raw dough or the baked cookies, and also how to adapt your favourite chocolate chip cookie recipe with the flours you want to bake with, whether that's a flour with gluten (whole wheat flour, rye, or spelt), or a gluten-free alternative (oat flour, corn flour, and even buckwheat).<\/p>\n\n\n\n

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Everybody has a different description of the best chocolate chip cookie that is their absolute favourite. That's normal. My best chocolate chip cookie won't necessarily be your favourite, and vice versa. Describing any food as \"best\" is highly subjective and up for interpretation. It can depend on your age, your history and what you grew up eating, where you live, your friends....<\/p>\n\n\n\n

Your favourite chocolate chip cookie will evolve with time. Some days, all you may want is raw cookie dough straight from the mixer bowl, or a super gooey, under-baked cookie that is soft and melty. Other days, you might crave a thin, crispy, dry, even sandy textured chocolate chip cookie. Lately, I've fallen in love with chewy chocolate chip cookies. But actually, when they are freshly baked, they have a crispy edge and raw middle. When you store them they mature, and they develop a chewier texture that I find highly addictive.<\/p>\n\n\n\n

I'm not here to tell you that this is the best chocolate chip cookie, but I would like to discuss how to take your favourite recipe and adapt it to suit your needs, or your dietary restrictions, or a national shortage of all-purpose flour. How do you swap one flour for another? What do you do if you are stuck with a gluten-free flour to work with that isn't a pre-mixed blend to replace all-purpose, cup-for-cup. What if you want a cookie that spreads thinner as it bakes, or a cookie that is more gooey?<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Tools and Equipment<\/h2>\n\n\n\n

These are tools, equipment, and bakeware that I use when I make chocolate chip cookies. If you plan to make cookies often or bake more regularly, these are some of the essential baking tools<\/a> you might want to consider investing in. These items make baking sessions easier and more successful!<\/p>\n\n\n\n