All the chocolate chip cookie hacks to help you make a perfect batch

Change your cookie game with any one of these tips.

Nothing is better than a fresh batch of chocolate chip cookies. But if you’re still on the search for perfection, give any of these cookie hacks a try to change the game.

Ooey and gooey vs. thin and crispy

The amount of flour you add to a recipe changes how much your cookies will spread. If you use a 1 to 1 ratio of flour to butter (or fat), the cookies will create thin cookies. But if you add more flour (like two extra cups of flour to the recipe) the cookie won’t spread as much and leave you with a dense dough-like center in your cookie.

Nicely brown

Temperature and bake time dictate what the cookies come out looking like. If you bake at a lower temperature for a longer time, the cookies will spread and cook evenly. But the color will be pretty uniform. If you put the oven at a higher temp and cut the bake time down, the cookies will brown at the peaks.

Chewy vs. crispy

The type of flour you use for your cookies decides how soft or crispy your cookie will be. If you substitute bread flour for all-purpose flour, it will create more elasticity in the dough and the cookie will be chewy.

For uniform cookies

If you’re looking for a batch of cookies that practically match, add 1 ounce of corn syrup and 1 ounce of granulated sugar. This will keep the cookies from spreading too much and keep them chewy for longer!

For intense flavor

To get to most flavor out of your next batch of cookies, let them rest. During that time, some science-y stuff happens inside the dough (proteins and starches break down and get reconstructed during the baking process) and results in a deeper, rich, butterscotchy flavor.

Here are a few more ideas for you too. Happy baking!

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