Whichever you prefer, here's how to get the texture of your chocolate chip cookies just right.

May 20, 2015
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Bryan Gardner

The only difference between crisp and cakey chocolate chip cookies is a slight modification to the recipe measurements. Simply adjust the amounts of butter, white sugar, and brown sugar.

Begin by measuring out the butter and sugar amounts for your favorite cookie texture, then proceed with the rest of the recipe below.

THIN AND CRISP

2 1/2 sticks unsalted butter, softened

1 1/4 cups granulated sugar

3/4 cup brown sugar

SOFT AND CHEWY

2 sticks unsalted butter, softened

1/2 cup granulated sugar

1 cup brown sugar

LIGHT AND CAKEY

1 3/4 sticks unsalted butter, softened

3/4 cup granulated sugar

1/4 cup brown sugar

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon coarse salt

2 teaspoons pure vanilla extract

2 large eggs, room temperature

2 cups (about 12 ounces) chocolate chips

Watch our Kitchen Conundrums expert Thomas Joseph share more secrets to achieving your ideal chocolate chip cookie:

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