Cookie Science Camp Control Recipe plus experiments
Below are the cookie recipes we made to see the impact of ingredients and changes to them have on the outcome of the cookie.
Each group then took what they learned to create their own perfect cookie recipe! For more info, see the cookie science guide post.
Based on classic Toll House recipe:
Control Chocolate Chip Cookie Recipe (Half Batch)
Variable Tested: None. This is the control recipe that all other cookies will be compared against.
Ingredients
1⅛ cups (135 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 g; 1 stick) unsalted butter, softened to room temperature (about 65–68°F)
⅜ cup (75 g) granulated sugar
⅜ cup (83 g) packed light brown sugar
½ teaspoon vanilla extract
1 large egg, room temperature
1 cup (170 g) semi-sweet chocolate chips
Directions
1. Prepare the Oven
Place an oven rack in the center of the oven.
Preheat the oven to 375°F (190°C).
Use the same type of baking sheet for every batch.
Do not grease the baking sheet.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar.
Using a stand mixer or hand mixer on medium speed, beat for 3–5 minutes, stopping once or twice to scrape down the sides of the bowl.
The mixture should become:
lighter in color
fluffy
smooth
increased in volume
Proper creaming incorporates tiny air bubbles that help the cookies bake evenly.
4. Add the Vanilla and Egg
Mix in the vanilla extract.
Add the egg and beat for about 30 seconds, or until fully incorporated. Scrape down the bowl.
The mixture should be smooth with no streaks of egg remaining.
5. Add the Dry Ingredients
Add the flour mixture in three additions, mixing on low speed after each addition.
Mix only until the flour disappears. Do not overmix.
6. Fold in the Chocolate Chips
Using a rubber spatula or the mixer on the lowest speed, gently mix in the chocolate chips until evenly distributed.
7. Portion the Dough
Use a level tablespoon cookie scoop or measuring spoon.
Each cookie should weigh approximately 20–22 grams.
Place cookies 2 inches apart on the baking sheet.
8. Bake
Bake for 9–11 minutes.
The cookies are done when:
the edges are lightly golden brown,
the centers still look slightly soft, and
the tops no longer appear wet.
Do not overbake. The cookies will continue to cook as they cool.
9. Cool
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
All White Sugar Chocolate Chip Cookie (Half Batch)
Variable Tested: Replace all of the brown sugar with granulated (white) sugar.
Ingredients
1⅛ cups (135 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 g; 1 stick) unsalted butter, softened to room temperature (about 65–68°F)
¾ cup (150 g) granulated sugar
No brown sugar
½ teaspoon vanilla extract
1 large egg, room temperature
1 cup (170 g) semi-sweet chocolate chips
Directions
1. Prepare the Oven
Place an oven rack in the center of the oven.
Preheat the oven to 375°F (190°C).
Use the same type of baking sheet for every batch.
Do not grease the baking sheet.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and ¾ cup granulated sugar.
Using a stand mixer or hand mixer on medium speed, beat for 3–5 minutes, stopping once or twice to scrape down the sides of the bowl.
The mixture should become:
lighter in color
fluffy
smooth
increased in volume
Keep the creaming time the same as the control recipe so the only variable being tested is the type of sugar.
4. Add the Vanilla and Egg
Mix in the vanilla extract.
Add the egg and beat for about 30 seconds, or until fully incorporated. Scrape down the bowl.
The mixture should be smooth with no streaks of egg remaining.
5. Add the Dry Ingredients
Add the flour mixture in three additions, mixing on low speed after each addition.
Mix only until the flour disappears. Do not overmix.
6. Fold in the Chocolate Chips
Using a rubber spatula or the mixer on the lowest speed, gently mix in the chocolate chips until evenly distributed.
7. Portion the Dough
Use a level tablespoon cookie scoop or measuring spoon.
Each cookie should weigh approximately 20–22 grams.
Place cookies 2 inches apart on the baking sheet.
8. Bake
Bake for 9–11 minutes.
The cookies are done when:
the edges are lightly golden brown,
the centers still look slightly soft, and
the tops no longer appear wet.
Do not overbake. The cookies will continue to cook as they cool.
9. Cool
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
All Brown Sugar Chocolate Chip Cookie (Half Batch)
Variable Tested: Replace all of the granulated (white) sugar with brown sugar.
Ingredients
1⅛ cups (135 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 g; 1 stick) unsalted butter, softened to room temperature (about 65–68°F)
¾ cup (165 g) packed light brown sugar
½ teaspoon vanilla extract
1 large egg, room temperature
1 cup (170 g) semi-sweet chocolate chips
Directions
1. Prepare the Oven
Place an oven rack in the center of the oven.
Preheat the oven to 375°F (190°C).
Use the same type of baking sheet for every batch.
Do not grease the baking sheet.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and ¾ cup packed light brown sugar.
Using a stand mixer or hand mixer on medium speed, beat for 3–5 minutes, stopping once or twice to scrape down the sides of the bowl.
The mixture should become:
lighter in color
fluffy
smooth
increased in volume
Keep the creaming time the same as the control recipe so the only variable being tested is the type of sugar.
4. Add the Vanilla and Egg
Mix in the vanilla extract.
Add the egg and beat for about 30 seconds, or until fully incorporated. Scrape down the bowl.
The mixture should be smooth with no streaks of egg remaining.
5. Add the Dry Ingredients
Add the flour mixture in three additions, mixing on low speed after each addition.
Mix only until the flour disappears. Do not overmix.
6. Fold in the Chocolate Chips
Using a rubber spatula or the mixer on the lowest speed, gently mix in the chocolate chips until evenly distributed.
7. Portion the Dough
Use a level tablespoon cookie scoop or measuring spoon.
Each cookie should weigh approximately 20–22 grams.
Place cookies 2 inches apart on the baking sheet.
8. Bake
Bake for 9–11 minutes.
The cookies are done when:
the edges are lightly golden brown,
the centers still look slightly soft, and
the tops no longer appear wet.
Do not overbake. The cookies will continue to cook as they cool.
9. Cool
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Melted Butter Chocolate Chip Cookie (Half Batch)
Variable Tested: Replace softened butter with melted butter. Everything else stays the same.
Ingredients
1⅛ cups (135 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 g; 1 stick) unsalted butter, melted and cooled for 10–15 minutes until warm, not hot
⅜ cup (75 g) granulated sugar
⅜ cup (83 g) packed light brown sugar
½ teaspoon vanilla extract
1 large egg, room temperature
1 cup (170 g) semi-sweet chocolate chips
Directions
1. Prepare the Oven
Place an oven rack in the center of the oven.
Preheat the oven to 375°F (190°C).
Use the same type of baking sheet for every batch.
Do not grease the baking sheet.
2. Melt the Butter
Place the butter in a microwave-safe bowl.
Microwave in 15–20 second intervals, stirring after each interval, until completely melted.
Allow the butter to cool for 10–15 minutes, or until it is warm but not hot. Hot butter can begin cooking the egg when it is added.
3. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
4. Mix the Butter and Sugars
Add the cooled melted butter, granulated sugar, and brown sugar to a large mixing bowl.
Using a stand mixer or hand mixer on medium speed, mix for about 2 minutes, stopping once to scrape down the sides of the bowl.
Unlike the control recipe, the mixture will not become light and fluffy because melted butter cannot trap air the way softened butter does. Mix only until the sugars are well combined and the mixture looks smooth.
5. Add the Vanilla and Egg
Mix in the vanilla extract.
Add the egg and beat for about 30 seconds, or until fully incorporated. Scrape down the bowl.
The mixture should be smooth with no streaks of egg remaining.
6. Add the Dry Ingredients
Add the flour mixture in three additions, mixing on low speed after each addition.
Mix only until the flour disappears. Do not overmix.
7. Fold in the Chocolate Chips
Using a rubber spatula or the mixer on the lowest speed, gently mix in the chocolate chips until evenly distributed.
8. Portion the Dough
Use a level tablespoon cookie scoop or measuring spoon.
Each cookie should weigh approximately 20–22 grams.
Place cookies 2 inches apart on the baking sheet.
9. Bake
Bake for 9–11 minutes.
The cookies are done when:
the edges are lightly golden brown,
the centers still look slightly soft, and
the tops no longer appear wet.
Do not overbake. The cookies will continue to cook as they cool.
10. Cool
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Cold Butter Chocolate Chip Cookie (Half Batch)
Variable Tested: Replace softened butter with cold butter. Everything else stays the same.
Ingredients
1⅛ cups (135 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 g; 1 stick) unsalted butter, cold, cut into ½-inch cubes
⅜ cup (75 g) granulated sugar
⅜ cup (83 g) packed light brown sugar
½ teaspoon vanilla extract
1 large egg, room temperature
1 cup (170 g) semi-sweet chocolate chips
Directions
1. Prepare the Oven
Place an oven rack in the center of the oven.
Preheat the oven to 375°F (190°C).
Use the same type of baking sheet for every batch.
Do not grease the baking sheet.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
3. Cream the Butter and Sugars
Cut the cold butter into ½-inch cubes and place it in a large mixing bowl with the granulated sugar and brown sugar.
Using a stand mixer or hand mixer on medium speed, beat for 5–7 minutes, stopping every 1–2 minutes to scrape down the sides of the bowl.
The mixture should become:
lighter in color
mostly smooth
fluffy
increased in volume
Because the butter starts cold, it takes longer to soften and trap air. Continue mixing until the butter and sugars are well combined. Small pieces of butter may still be visible.
4. Add the Vanilla and Egg
Mix in the vanilla extract.
Add the egg and beat for about 30 seconds, or until fully incorporated. Scrape down the bowl.
The mixture should be smooth with no streaks of egg remaining.
5. Add the Dry Ingredients
Add the flour mixture in three additions, mixing on low speed after each addition.
Mix only until the flour disappears. Do not overmix.
6. Fold in the Chocolate Chips
Using a rubber spatula or the mixer on the lowest speed, gently mix in the chocolate chips until evenly distributed.
7. Portion the Dough
Use a level tablespoon cookie scoop or measuring spoon.
Each cookie should weigh approximately 20–22 grams.
Place cookies 2 inches apart on the baking sheet.
8. Bake
Bake for 9–11 minutes.
The cookies are done when:
the edges are lightly golden brown,
the centers still look slightly soft, and
the tops no longer appear wet.
Do not overbake. The cookies will continue to cook as they cool.
9. Cool
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Baking Powder Chocolate Chip Cookie (Half Batch)
Variable Tested: Replace baking soda with baking powder.
Ingredients
1⅛ cups (135 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup (113 g; 1 stick) unsalted butter, softened to room temperature (about 65–68°F)
⅜ cup (75 g) granulated sugar
⅜ cup (83 g) packed light brown sugar
½ teaspoon vanilla extract
1 large egg, room temperature
1 cup (170 g) semi-sweet chocolate chips
Directions
1. Prepare the Oven
Place an oven rack in the center of the oven.
Preheat the oven to 375°F (190°C).
Use the same type of baking sheet for every batch.
Do not grease the baking sheet.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt for about 30 seconds until evenly combined. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar.
Using a stand mixer or hand mixer on medium speed, beat for 3–5 minutes, stopping once or twice to scrape down the sides of the bowl.
The mixture should become:
lighter in color
fluffy
smooth
increased in volume
Proper creaming incorporates tiny air bubbles that help the cookies bake evenly.
4. Add the Vanilla and Egg
Mix in the vanilla extract.
Add the egg and beat for about 30 seconds, or until fully incorporated. Scrape down the bowl.
The mixture should be smooth with no streaks of egg remaining.
5. Add the Dry Ingredients
Add the flour mixture in three additions, mixing on low speed after each addition.
Mix only until the flour disappears. Do not overmix.
6. Fold in the Chocolate Chips
Using a rubber spatula or the mixer on the lowest speed, gently mix in the chocolate chips until evenly distributed.
7. Portion the Dough
Use a level tablespoon cookie scoop or measuring spoon.
Each cookie should weigh approximately 20–22 grams.
Place cookies 2 inches apart on the baking sheet.
8. Bake
Bake for 9–11 minutes.
The cookies are done when:
the edges are lightly golden brown,
the centers still look slightly soft, and
the tops no longer appear wet.
Do not overbake. The cookies will continue to cook as they cool.
9. Cool
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
