- 1 What makes cookies flat or fluffy?
- 2 How much caffeine is in a double chocolate chip cookie?
- 3 What can I use in cookies instead of chocolate chips?
- 4 What is the best chocolate for chocolate chip cookies?
- 5 Can you bake cookies at 375?
- 6 How long should you bake cookies at 350?
- 7 Why won’t chocolate chips melt in cookies?
- 8 Why you shouldn’t use chocolate chips?
Why Are My Cookies Flat? Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring.
No, not lots, but probably some. It will vary with the recipe and the chocolate used (the darker, the more caffeine) but an average rough figure would be 3mg per cookie. There are about 80mg in a double espresso.
Substitute For Chocolate Chips In Cookies
- Chocolate Substitute.
- White Chocolate.
- Vegan Chocolate.
- Carob Chips.
- Flavored Chips.
- Caramel Chips.
- Peanut Butter Chips.
- Yogurt Chips.
The Best Chocolate Chips for Baking Cookies and More
- Our Favorite Chocolate Chips: Ghirardelli Bittersweet. Many of the chips we tasted were bland and chalky, with a grainy crunch from too much sugar.
- The Best Chips for Beautiful Cookies: Scharffen Berger Baking Chunks.
- The Best Chocolate Chips for Snacking: Guittard Super Cookie Chips.
Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake!
Chocolate chips are made to retain their shape. They don’t melt as easily as baking chocolate or other types of melting chocolate because they contain less cocoa butter than those chocolatey items. On the upside, chocolate chips have more surface area than baking bars, which speeds up their melting time.
Why you shouldn’t use chocolate chips?
The chips retain their pointy edges, sticking out of a cookie’s top like circling sharks. My reasoning is based in hard, cold science. Chocolate chips have been engineered not to melt. Instead, the chips retain their pointy edges through the baking process, sticking out of a cookie’s top like circling sharks.