Joy of Cooking Chocolate Chip Cookies

Irma S. Rombauer / Marion Rombauer Becker / Ethan Becker · Joy of Cooking · 1975

The recipe from America's definitive home cookbook. Traditional, no-frills approach. Represents decades of American home baking. Slightly less butter than Toll House, producing a cookie that's a touch more cakey and less spread.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

classichome cookbook standardtraditionalslightly cakeyreliablebrown sugar forward

Ingredients

all-purpose flour2.25 cups (281g)

butter(softened)1.5 sticks (170g)

granulated sugar0.5 cups (100g)

packed brown sugar1 cups (220g)

eggs2 each (100g)

vanilla extract1 tsp (4g)

baking soda1 tsp (6g)

salt1 tsp (6g)

semi-sweet chocolate chips12 oz (340g)

chopped walnuts(optional)1 cups (120g)

Total dough weight1.3kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 375°F (191°C)
Bake Time: 8-10 min
Chill: None
Yield: ~48 cookies
Sheet Prep: greased

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.7. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 669 recipes in the dataset.

Flour:Fat1.65 (60th percentile)

Flour:Sugar0.88 (13th percentile)

Brown:White Sugar2.20 (81th percentile)

Egg:Flour0.36 (83th percentile)

Chocolate:Flour1.21 (79th percentile)

Fat %12.6 (24th percentile)

Sugar %23.7 (80th percentile)

Hydration0.36 (77th percentile)

Bake Temp375 (86th percentile)

Key Ratios

Flour:Fat

1.65

Flour:Sugar

0.88

Brown:White Sugar

2.20

Egg:Flour

0.36

Chocolate:Flour

1.21

Fat %

12.6

Sugar %

23.7

Flour %

20.8

Hydration

0.36