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Chocolate Chip Cookies
Equal scoops, equal cookies: the tastiest lesson in reproducible sampling.
classic chocolate chip cookiesToll House cookies
The Chemistry in This Bake
Scooping equal-sized portions of dough so every cookie bakes identically — the same logic as aliquoting a stock solution into equal test samples.
Learn the full technique →Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Chocolate chips
Method
Cream softened butter with both sugars until light and fluffy.
Beat in eggs and vanilla until fully combined.
Whisk flour, baking soda, and salt, then fold into the wet mixture.
Stir in chocolate chips evenly through the dough.
Scoop equal-sized portions with a cookie scoop onto lined trays.
Bake at 175 °C for 10-12 minutes until the edges set and centers stay soft.