Chocolate Chip Cookies

After baking some chocolate and potato chip cookies, I suspected the original recipe was adapted from the New York Times recipe. The humble chocolate chip cookie – who knew there were so many things that affected something so simple. Like resting your cookie dough for at least 24 hours changes the texture and flavour of the cookie. Biting into my rested cookie dough I tasted a crispy toffee like outside and a chewy and moist center. If you eat it straight from the oven you’ll also get pockets of melted chocolate that is super moresome.

chocolate chip cookies

Some other things I’ve learnt that affects chocolate chip cookies:


The main difference between cake flour and bread flour is the protein content. More cake flour will result in softer cookies due to a lower protein content and less gluten forming. If you had more bread flour (higher protein content) it leads to chewier cookies. Both these flours are used in the New York Times recipe which tries to balance out the two effects above. Although I’ve read that using plain flour would give the same result as it has the same protein content.



Butter prevents the formation of gluten which results in more tender cookies. Also, creaming butter and sugar adds air to the dough so when the cookies are baked, they will give it some rise. Melting butter and incorporating this way will result in denser cookies as no air had been beat into it


Baking Soda and Powder

Baking soda is a base and when added with an acid and a liquid, it will react to form sodium, water and carbon dioxide. Baking powder is a combination of powdered acid and baking soda. When you add a liquid, the acid and base will dissolve and will react with each other to create carbon dioxide bubbles. These days most baking powders are double acting which means that they contain two different powdered acids that react in different environments. One acid will react when a liquid is added to the baking powder and another acid will react when heat is applied i.e. in the oven (this causes cookies to rise in the oven). A combination of baking soda and baking powder is used in cookies as baking soda creates denser cookies and baking powder creates cake like cookies.



Brown sugar is slightly acidic and if you bake with only brown sugar, it will react with the baking soda which will result in taller cookies and a bit more cake like. White sugar will form very flat cookies due to no reaction happening. White sugar retains less water which means the water will mix with the protein in the flour causing crisper cookies (e.g. these vanilla sugar cookies that uses only white sugar and results in crisp and flat cookies). A combination of brown and white sugar should give a good texture :)

chocolate chip cookies

These chocolate chip cookies are pretty darn good but I do prefer the chocolate and potato chip cookies with it’s salty crunch from the potato chips. I’m not sure how the potato chips themselves will hold up if they are chilled for more than 24 hours but will need to test them out next time. I also have a feeling this chocolate chip cookies recipe will be great using white chocolate and macadamia but again, need to experiment a bit and report on the results. I’ve only scratched the surface but for interesting cookie reads about the science of chocolate chip cookies check out the following links:

chocolate chip cookies

Chocolate Chip Cookie

Serves 18 cookies

Slightly adapted from New York Times’ Chocolate Chip Cookies Recipe


105g cake flour
105g bread flour
½ tsp bicarb soda
3g baking powder
3g table salt
125g butter, room temp
125g brown sugar
100g white sugar
1 large eggs
½ tsp vanilla extract
250g chocolate, roughly chopped (pieces no larger than 2cm)
sea salt flakes



  1. Sift the plain flour, bread flour, bicarb soda, baking powder and salt into a bowl.
  2. In another bowl, cream together the butter and sugars using an electric mixer. Add the egg and mix until combined; mix in the vanilla
  3. Slowly add the dry ingredients, mix until just combined. Mix through chopped chocolate.
  4. Line a baking tray with baking paper
  5. Using a 2 tbsp cookie scoop, scoop out dough and use your hands to roll into balls. Cover with plastic wrap and pop into the fridge for a minimum of 24 hours and a maximum of 72 hours.
  6. When you’re ready to bake, preheat your oven to 175ºC (fan forced), cook 6 or 8 cookies at a time for 15 minutes, until just golden. Rotate baking tray 8 minutes in and sprinkle cookies with sea salt flakes.
  7. When cookies are ready, take the baking tray out and leave cookies in the tray for a few minutes to firm up (they are very soft). After a few minutes, transfer to another cooling rack and leave to cool.
  8. Store in an airtight container.


  • The original recipe calls to refrigerate all the dough without scooping them out. The dough becomes quite dry and rock hard once you pop it into the fridge for so long.  It’s a lot easier to prescoop and make them into balls before refrigerating as it’s still quite moist and workable.
  • I got a bit lazy and just used chocolate chips but next time I’ll chop chocolate by hand to get that layering effect of chocolate and cookie.
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