Q&A for How to Make Chocolate Chip Cookies

Yes. Substitute the same amount of white sugar for the brown sugar needed and incorporate a spoonful of molasses.

Baking powder already contains all of the ingredients necessary to make them rise. If you are using baking soda instead, just make sure there is sugar and/or lemon juice in your recipe.

You can still make the cookies, as it won't affect the way they cook. They just might not taste quite as good.

Of course. 1/4 cup of either honey, maple syrup or molasses is a great substitute for any sugar when baking.

Stick a toothpick in the middle of your cookie. If any of the batter comes out, its not done (if only chocolate comes out, then you're fine).

Yes, but it may stick to the pan if you do not grease it with butter or cooking spray.

Halve the recipe -- you'll have to adjust everything, not just the flour. Or, just make the full recipe and freeze the extras for another time!

It depends on how much you want to sell. You can double, triple, or quadruple the recipe as needed.

White chocolate chips, M&M's, or nuts are a few of my favorites. If you want chocolate in your cookies and have some on hand (just not in chip form), you can make chocolate chunks or melt the chocolate down and reform it into chips.

You will need milk to make these cookies if you follow the recipe. However, there are other recipes out there that do not require milk.

Basic super chocolately chip and chewy chocolate chip recipes make 60 small cookies. The vegan chocolate chip cookies recipe makes 40 cookies, and the banana chocolate chip recipe makes 18.

If you seal them in an airtight container, they should not be hard the next day. You could also cover them with tinfoil or saran wrap.

To substitute baking powder for baking soda, simply use three times the amount of baking powder as you would baking soda. So if a recipe calls for a teaspoon of baking soda, use three teaspoons of baking powder instead.

They'd turn out okay, but they wouldn't be nearly as sweet as a normal chocolate chip cookie. Use extra white sugar in place of the brown sugar.

Dry ingredients can include sugar, salt, baking cocoa, spices, flour, and herbs. They are generally powders that need to be blended before adding other ingredients to a mixture to ensure consistent distribution.

Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. In addition, the sugar in the dough gradually absorbs liquid.

No, as this will spread throughout the batter and give you a chocolate cookie instead of plain with chocolate chips.

In baking, you can substitute 3/4 cup of granulated white sugar plus 1/4 cup of water for 1 cup of molasses, but increase the spices to compensate for the loss of the molasses flavor.

If you store the cookies in a sealed, tight container, they will last for 2 to 3 weeks. However, they will be at their freshest in the first three days.

Yes, that is fine.

Yes, but you will have to add baking soda and baking powder.

An easy substitute for butter is margarine. Try to find one that has no trans fats and uses organic ingredients.

You can still make the cookies! Chocolate chips are important, but you can also use a chopped-up chocolate bar, grated chocolate from a chocolate bar or chocolate buttons cut into smaller pieces.

You'd need to make no-bake cookies or a cookie in a mug using a microwave instead. The recipe here won't work without an oven, so seek out a recipe for no-bake or microwave instead.

For the Super Chocolatey Chip cookies, you will need 3 and 3/5 cups of flour. For both the Chewy Chocolate cookies, you will need 3 and 1/5 cups of flour. For the Vegan Dairy- and Egg-Free Chocolate Chip cookies, you will need 4 and 4/5 cups of flour. Finally, for the Banana Chocolate Chip cookies, you will need 13 and 1/3 cups of flour.

Mostly likely it was because of the butter. Since the butter was melted, not only did it add too much moisture to the dough, making it sticky and way to moist, but it was also probably warm, which doesn't help either. The butter should be at about room temperature.

You could add more chocolate chips to the dough but one good way to increase the intensity of the flavor is to let the dough rest in the refrigerator for 24 to 36 hours before baking. This will give the chocolate flavor plenty of time to infuse throughout the dough, intensifying its chocolatey-ness.