Best Chocolate Chip Cookies – Scoop Sizes, Add-Ins, and Temperature

Best Chocolate Chip Cookies - Scoop Sizes, Add-Ins, and Temperature

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There are different types of chocolate chip cookies, each with their own characteristics. In this article we will discuss Scoop sizes, Add-ins, and Temperature. Ultimately, you’ll be able to bake your cookies to perfection, every time.

This article will be your go-to resource for baking chocolate chip cookies. We also include recipes for all three types! Read on for more information! We have tested the best cookies to find the perfect size for your family!

Scoop sizes

You can make cookies using three different scoop sizes, according to the recipe you’re baking. The small size is ideal for two teaspoons of dough, and the medium size is a little larger, holding about one and a half tablespoons of dough. There are also extra large scoops for baking. We’ll go over the pros and cons of each scoop size in the next section. Regardless of which size you choose, keep in mind that you can always double or triple the recipe to make the desired number of cookies.

Using a cookie scoop is important because cookie dough spreads during baking. Using a cookie cutter would result in uneven-sized cookies, and your cookie would not be round. In addition, if you bake more than one batch of cookies at a time, they would have uneven sizes and cook at different rates. The scoops are ideal for getting the round shape you want. To choose the right size for your recipe, consult a cookie scoop size chart.

Scoop size matters when it comes to cookies. Scoop size determines how large or small the cookie will be. A small cookie scoop will yield a 2-inch-diameter cookie. A medium-sized scoop yields a three-inch cookie while a large scoop will yield something in between. For the most part, a medium-sized scoop yields cookies of the right size, but you can experiment with them to find which is best for your baking needs.


Chocolate chip cookies are a traditional favorite, but you can easily change things up a bit with different flavors and add-ins. Try using different types of chocolate chips or different candy bars, or add in nuts or dried fruit. If you’re trying to reduce the amount of sugar in your cookies, substitute vanilla extract with peppermint, almond extract, or bitter almond flavor. If you’re not a big fan of chocolate, try substituting another type of sweetener, such as coconut or almond extract.

To change up the flavor, add flecks of sea salt to the dough. Flakes of sea salt intensify the sweetness and create an harmonious taste balance when it melts in your mouth. Chocolate chip cookies would not be complete without flecks of salt, so why not add savory mix-ins? Miso is a hot new addition to cookie recipes and lends a unique flavor to chocolate chip cookies.

Baking time

The baking time of chocolate chip cookies can greatly affect the quality of the cookie. The temperature of the oven plays an important role in the final outcome of these cookies. They can range anywhere from 300 to 425 degrees Fahrenheit. Most recipes, however, land somewhere around 375 or 350 degrees. Lower temperatures will result in less-than-perfect cookies, while higher temperatures will result in chewier, crisper cookies. 375 degrees Fahrenheit is the sweet spot for chocolate chip cookies.

To determine the baking time of these delicious cookies, use a baking thermometer to ensure the cookies bake evenly. The dough should be about one inch in diameter. You should bake them for ten to twelve minutes. They should be lightly golden on top and undercooked in the center. Once they are baked, allow the cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.

When baking cookies, resting them is key. This process helps them to develop a deeper flavor. Cookies baked the second day have a stronger butterscotch flavor. According to Harold McGee, “the flour proteins and starches in the dough break down during the resting process, improving their flavor. During this process, the cookie dough also becomes more tender and moist, making it easier to slice the cookies.


If you want to make the perfect chocolate chip cookie, the first step is to determine the exact temperature of the dough. You can gauge the temperature using the color of the cookie, but this is not as accurate as gauging by temperature. Cookies will be firmer after they cool, so you don’t want to overbake them. Check the temperature of your cookies regularly to ensure they are done right. Using a kitchen thermometer to check the temperature of your cookies is easy and accurate.

Once the dough is completely chilled, it can be stored for up to 3 days in an airtight container at room temperature. To prevent them from hardening, leave them at room temperature for at least 30 minutes before storing. In addition, you can add more chocolate chips to the dough after baking it. When storing, keep them in a Ziploc bag at room temperature. It will help preserve moisture. When storing, make sure the cookies are cool enough to touch.

The temperature of chocolate chip cookies is the most variable aspect of the baking process. Chocolate chip cookie temperatures range from 300 degrees to 425 degrees Fahrenheit, but most recipes settle somewhere in the middle. The lower the temperature, the longer the cookies will take to bake and the cookies will be softer, resulting in a crispier texture. In general, 375 degrees Fahrenheit is the perfect baking temperature for chocolate chip cookies.

Balance of sweetness and saltiness

Homemade chocolate chip cookies are a great choice because they have fewer additives and don’t taste artificial. However, if you’re a chocoholic, 150 grams of chocolate may not be enough. To achieve the right balance, you should use unsalted butter. When using salted butter, leave out the kosher salt because it will make the cookies too salty. When using unsalted butter, make sure to remove it from the fridge several hours before baking. Make sure that the butter is room temperature and feels cool to the touch.

To add an extra kick of flavor, you can use kosher or coarse sea salt. Using both will enhance the chocolate flavor. Adding just a pinch will add a subtle hint of salt to your cookies. Alternatively, you can add flake salt to your cookies before baking. Salt is a crucial ingredient in chocolate chip cookies. If you’re unsure of what type of salt to use, you can experiment with different sizes. Alternatively, a large scoop will yield a large cookie, while a smaller scoop will produce a smaller cookie.

While the taste of salt will never be overwhelming, a balanced balance of sweetness and saltiness will make your cookies delicious and satisfying. A little salt will balance out the sweet flavor of the chocolate and enhance the other flavors in the cookie. If you’re not sure whether salt is the right amount for you, try the cookie recipe below for the perfect balance of sweetness and salt. While this may be an extra step, it will pay off in the peace of mind you’ll receive.

Baking soda freshness

While it may be tempting to save some of the baking soda in your cupboard, you should always buy it fresh. The baking soda should be no more than a few months old. You should store the baking soda in an airtight container with a slice of bread. This way, you’ll know that it’s still fresh even if the butter and sugar are melted. Also, check the baking soda’s freshness by doing a test by using a teaspoon to mix the baking soda with the other ingredients.

For chewy chocolate chip cookies, use brown sugar instead of white. Brown sugar has molasses which draws moisture into the cookie dough. You can also use an extra egg yolk for chewy cookies. If you don’t have baking soda in your pantry, try using bread flour instead. You can also use an ice cream scoop instead of all-purpose flour. Baking powder and soda both work in slightly different ways to provide lift and fluffiness to cookies.

You can use baking soda without water in your chocolate chip cookies. The only difference is in the amount. You can keep it for up to three years without opening it, but it’s best to replace it after about six months. Baking soda absorbs moisture and odors, so it’s a good idea to keep it in the pantry for about six months. If you’re baking a lot of cookies, you may want to buy extra baking soda.

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