Strawberry Cake Mix Cookies Recipe - w/ White, Dark or Milk Choco Chips (2024)

FAQs

How does chocolate chips affect cookies? ›

Chocolate chips affect the structure of cookies too

A cookie made with chocolate chips on the other hand will come out a bit puffier. This is because when chocolate melts, it causes cookie dough to spread. Since chocolate chips stay mostly intact, the cookie dough will hold its shape a lot better in the oven.

Carefully measure your flour when baking chocolate chip cookies. Flour is a cornerstone ingredient in cookie-making. In excess amounts, it sucks up the moisture from other ingredients like milk, eggs, and butter, leaving you with a drier, fluffier cookie whose texture feels almost bread-like.

Brown sugar is acidic, which means its best friend is alkaline baking soda; when combined, they activate, Wonder Twins–style, to produce carbon dioxide. Both sugars are hygroscopic, so they compete with flour to soak up moisture from the dough, but brown more so than white.

When I make chocolate chip cookies, why don't the chocolate chips melt in the oven? Cooking chocolate tends to have less cocoa butter than eating chocolate, which raises the cooking chocolate's melting temperature and makes it more difficult to melt.

Semisweet chocolate chips, which we have already briefly mentioned above, are one of the best options for chocolate chip cookies if you're after a more balanced sweetness. Thanks to their cocoa solid content of 35% to 65%, semisweet chocolate chips create a perfect contrast with sweet cookie dough.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

Baking powder is likely your best bet if you are in the mood for a light, fluffy cookie. However, when the craving hits for something chewier and denser, like chocolate chip cookies, reach for that box of baking soda to create your perfect batch.

Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.

Gray hair can be affected detrimentally when baking soda is added to it, as the natural oils will become stripped and cause breakage of dry hair due to excessive dryness and brittleness.

Do you flatten chocolate chip cookies before baking? ›

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

Chocolate chips are small teardrop shaped chocolate drops and don't lose their shape once baked. Hence, why they are specifically made for baking. They're meant to withstand even the highest of heats.

Chocolate chips or chocolate morsels are small chunks of sweetened chocolate, used as an ingredient in a number of desserts (notably chocolate chip cookies and muffins), in trail mix and less commonly in some breakfast foods such as pancakes.

As mentioned, chocolate chips contain less cocoa butter than baking chocolate, so they can be more difficult to work with in melted form. If you're looking for a crunchy cookie, chocolate chips are the way to go; if you want something that is more visually rustic with a gooey interior, opt for chunks.