{"id":783,"slug":"chocolate-chip-cookies-i","title":"Chocolate Chip Cookies I","description":null,"ingredients_raw":["2 sticks (½ lb / 225 g / 1 cup) butter, softened","¾ cup (180 ml) granulated white sugar","¾ cup (180 ml) packed brown sugar","¼ teaspoon vanilla extract","2 standard (100 g) eggs","2 ¼ cups (600 ml / 290 g) all-purpose flour","1 teaspoon baking soda","1 teaspoon salt","1 teaspoon dry ground lemon or orange peel (optional)","2 cups (480 ml / 12 oz) semi-sweet chocolate morsels / chips","5 oz (150 g) chopped nuts, such as groundnuts (optional)","Use cake flour instead of all-purpose, replace granulated sugar with brown sugar and use butter instead of margarine. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place).","Use some vegetable shortening in place of butter/margarine to reduce \"spread\" (cookies will be thicker).","Add some vegetable oil (no more than 1/5 of total fat) in place of butter/margarine to increase spread, resulting in thinner cookies.","Using chocolate with a cocoa content greater than 65% will result in a significantly different taste than the \"traditional\" recipe. In general, if you find the raw chocolate to be too bitter or not enjoyable to eat, you may not like them in the cookies (no matter the quality).","Adding a few shakes of ground cinnamon with the dry ingredients also gives more flavor.","If you want to use regular flour as well as butter, the trick is to increase the amount of flour to 3+ cups, which should result in a fairly stiff dough that will not spread out very much. This trick even works with whole wheat flour.","The proportion of granulated to brown sugar may be adjusted to suit taste. More brown sugar will result in chewier cookies. More white sugar will result in crisper cookies.","Adding a greater quantity of vanilla extract (between ½ and ¾ of a teaspoon, rather than ¼) gives the cookie a more pronounced flavor.","If vanilla extract is not readily available, substitute two teaspoons of vanilla sugar for granulated sugar.","Add a small amount of oatmeal to give cookies more flavor and mouth-feel."],"ingredients_norm":["butter","granulated white sugar","brown sugar","vanilla extract","standard egg","all purpose flour","baking soda","salt","dry ground lemon or orange peel","semi sweet chocolate morsels / chips","nuts such as groundnut","use cake flour instead of all purpose replace granulated sugar with brown sugar and use butter instead of margarine. using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddle","use some vegetable shortening in place of butter/margarine to reduce \"spread\"","add some vegetable oil in place of butter/margarine to increase spread resulting in thinner cooky","using chocolate with cocoa content greater than 65% will result in significantly different taste than the \"traditional\" recipe. in general if you find the raw chocolate to be too bitter or not enjoyable to eat you may not like them in the cooky","adding few shakes of ground cinnamon with the dry ingredients also gives more flavor","if you want to use regular flour as well as butter the trick is to increase the amount of flour to 3+ cups which should result in fairly stiff dough that will not spread out very much. this trick even works with whole wheat flour","proportion of granulated to brown sugar may be adjusted to suit taste. more brown sugar will result in chewier cookies. more white sugar will result in crisper cooky","adding greater quantity of vanilla extract gives the cookie more pronounced flavor","if vanilla extract is not readily available substitute teaspoons of vanilla sugar for granulated sugar","add small amount of oatmeal to give cookies more flavor and mouth feel"],"steps":["Preheat oven to , or if you want chewy cookies.","Cream butter, granulated sugar, and brown sugar in a large mixer bowl.","Add eggs one at a time, beating until fully incorporated.","Add vanilla extract and beat in.","In a small bowl, sift together the dry ingredients (except chocolate and nuts). Add to the wet mixture in two parts and fold until combined. If you beat this too long, you may get some gluten formation which will change the cookie texture.","Stir in chocolate morsels (chips), and nuts if using.","Drop dough by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.","Bake in the preheated oven for 10–12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack."],"categories":["Recipes for dessert","Recipes using dark chocolate","Recipes for chocolate chip cookies","Baking recipes","Recipes using butter","Recipes using baking soda","Recipes using brown sugar","Recipes using white sugar","Recipes using egg","Recipes using wheat flour","Recipes using lemon zest"],"prep_time_minutes":20,"cook_time_minutes":12,"total_time_minutes":32,"servings":"10","yield_text":"56 cookies","difficulty":null,"source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_I","source_ref":"4630845","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Chocolate_Chip_Cookies_I&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"2d8453b2c9524e62a484c1f407eae3911eed7f3fd8cb73d2a772eebc2664df08","created_at":"2026-08-02T14:42:59Z","updated_at":"2026-08-02T17:11:31Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/chocolate-chip-cookies-i"}