Q&A for How to Make Chewy Chocolate Chip Cookies

I always use cooking spray. For me, it makes sure that nothing sticks, and it's easy to just spray on. But, coconut oil spray works just as well.

It's possible even without the chocolate chips. They don't really mix into the dough, so the cookie shouldn't be affected.

Yes, you can do that. You can also add food coloring if you would like.

You could use baking parchment paper. It is useful and doesn't affect how they're cooked.

Only if you'd like a giant cookie. In the oven, the cookie balls flatten so the bigger the batter sphere, the larger your cookie and the more you'll want to space your batter spheres apart.

Yes, you can look for vegan cookie recipes.

Baking soda is baking soda. So, sure.

Yes, you can.

You can, but they will not turn out the same. Frosting is not normally baked into cookies, it is just put on top of cookies or cakes after they're baked.

You could instead substitute honey.

Brown sugar has molasses in it, which gives the cookies their distinct flavor (and color). You can use white sugar only, but they won't taste like chocolate chip cookies.

It will still be a cookie, but it loses a lot of that molasses flavor that brown sugar brings to chocolate chip cookies.

Do not omit baking soda. Baking soda is a leavening agent, which makes baked goods rise.

The cooking time of cookies is 10 minutes, plus about 5 to 10 minutes preparation. All cookies are done with both the preparation of ingredients and cooking in less than 15 minutes.

Yes! However, depending on your cake pan size/how big you want the cake, you might want to double or even triple the recipe.

There are cookie recipes using honey instead of sugar. You could also combine a little white sugar with molasses.

No, soy milk is not recommended for this recipe. The results will not turn out the same. It is best to use regular milk for these cookies.

You can use white sugar instead of brown sugar (and you don't have to use more white sugar!), but the texture will be a little less chewy.

Yes, you do not have to add the vanilla extract if you don't want to. But for best results you should use some.

The molasses in the brown sugar is what makes the cookies chewy. Substituting another kind of sugar will affect the consistency.

That's up to you. It's good to add vanilla extract, or you can substitute lemon, almond, coconut, or peppermint extract if you would like.

You can try, however, the cookies would be completely chocolate instead of chocolate chip. If you do add cocoa powder, you might need to add some sugar to balance out the bitterness (if using unsweetened).

Yes, however, add just a splash otherwise it might be a little bit overly chocolately.

No, microwave cookies would use a different recipe. It will not cook the cookie properly using this recipe with a microwave.

You can make 2 dozen cookies (it depends on the size).

You can substitute it with maple syrup. It will make them chewy and delicious.

There is no need as the paper should already be preventing the dough from sticking. Oil is only necessary if there is no paper.

You can use any plant-based milk alternative, such as soya, coconut, oat, rice, almond, hazelnut, or any other plant-based milks along those lines.

You can instead use white sugar, honey, molasses, or maple syrup. They are all suitable sweeteners that will taste good in the cookies. The texture will vary depending on which sweetener you use though.

It’s best to use plain or all-purpose flour for chewy cookies. By using other types of flour such as self-raising, your cookies will be more cakey.