Our Best Chocolate Cookie Recipes Are Rich, Fudgy, and Totally Decadent (2024)

FAQs

What is the most successful cookie? ›

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

Normally the cookie should not be too flat - should be rounded in the middle, should snap if it's crispy or bend and break if it's chewy. If it has nuts, there should be enough of them to have a piece in every bite. The cookies should be big enough to get a good taste of the cookie but not so big that it's a full meal.

The Quality Ingredients

Ingredients like butter, eggs and sugar can either make sweet cookie perfection or something you wouldn't want to share with your friends and family. Always look for a cookie that's made with premium ingredients. If the cookie contains some organic ingredients even better.

These treats are almost always made with melted butter, omitting that extra rise that comes from creamed butter. Using melted butter in cookies helps you achieve a similar fudgy-yet-cooked texture and prevents any unwanted cakiness.

Every year, more than 40 billion Oreo cookies are produced in 18 countries around the world.

The chocolate chip cookie is far and away America's favorite cookie This should come as no surprise to anyone who enjoys the tasty treat. More than 53% of American adults prefer the cookies over the next most popular kind, peanut butter.

The darker the sugar, the deeper the flavour – and this sugar will add real complexity to your cookie dough. If you're experimenting with wild flavour combinations, such as our dark chocolate and tahini cookies, try adding some dark brown sugar for a more intense, richer flavour.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What is the secret to making good cookies? ›

You don't absolutely HAVE to use bread flour, but it adds a ton of chewy texture to these cookies that's worth the extra trip to the store. If you can't get bread flour, then use all AP flour in its place.

Butter that is too warm (looking at you, microwave) or too cold won't aerate properly, which means you're looking at an inconsistent and not-so-fluffy dessert. Ok, so you understand why butter needs to be room temperature before you can bake it with it.

Chocolate chip cookies

What is the most popular type of cookie? It might just be this one. Ever the crowd-pleaser, the chocolate chip cookie is renowned for its balance of richness and sweetness.

The best-selling Girl Scout Cookies are: Thin Mints®

Oreo was created in 1912 as an imitation of Hydrox. Oreo eventually surpassed Hydrox in popularity, which resulted in the Hydrox cookies being perceived by many as an Oreo off-brand, despite the opposite being the case.