Chocolate Chip Cookie Analysis
A deep dive into 669 recipes spanning 1938-2020 of cookie evolution.
Recipes
669
15 iconic
Avg Flour
25.7%
of total dough
Avg Butter
16.5%
of total dough
Ingredient Proportions
% of total dough weight. Box = middle 50% of recipes, line = median.
Strongest Correlations
How ingredient ratios relate to cookie characteristics.
More eggs per flour = more moisture in dough
More flour per fat = thicker, sturdier cookies
Higher flour-to-sugar ratio means less sugar overall
More total sugar = sweeter-tasting cookies
More brown sugar = chewier cookies (molasses holds moisture)
More eggs = more structure and lift = cakier texture
Key Ratio Distributions
Flour : Fat
1.70
median: 1.47 | std: 1.07
Flour : Sugar
1.51
median: 1.30 | std: 1.35
Brown : White Sugar
134
median: 1.00 | std: 339
Egg : Flour
0.26
median: 0.27 | std: 0.32
Chocolate : Flour
0.89
median: 0.85 | std: 0.62
Total Fat %
15.3
median: 16.2 | std: 5.61
Recipes in Dataset
View all →Original Nestlé Toll House Chocolate Chip Cookies
Ruth Wakefield · Nestlé / Toll House Inn
Jacques Torres Chocolate Chip Cookies
David Leite / Jacques Torres · The New York Times
The Best Chocolate Chip Cookies
J. Kenji López-Alt · Serious Eats
The Chewy
Alton Brown · Good Eats / Food Network
The Puffy
Alton Brown · Good Eats / Food Network
The Thin
Alton Brown · Good Eats / Food Network
Levain Bakery-Style Chocolate Chip Cookies
Levain Bakery (adapted) · Levain Bakery / Various Copycat Recipes
Tate's Bake Shop-Style Chocolate Chip Cookies
Kathleen King · Tate's Bake Shop
Thick and Chewy Chocolate Chip Cookies
America's Test Kitchen · America's Test Kitchen / Cook's Illustrated