LOL I also agree with the Hershey’s/Nestle chocolate. Although, I do use the chips sometimes it doesn’t make for “good eats” according to Alton Brown. Chocolate isn’t anything to NOT take seriously ;D Hope all is well, and happy baking!

Just a quick note to clarify, though. Acids and liquids aren’t necessarily the components that need to be balanced. Many liquids commonly added to baked goods ARE acidic (think buttermilk, lemon juice, or pumpkin…) and that requires a base to neutralize the pH and give rise. That’s the purpose that baking soda serves. Baking powder, on the other hand, contains both an acid and a base. When it’s mixed with a fairly neutral liquid, like water, milk, or eggs, the acid and base react. In both cases, it’s the acid-base reaction and neutralization that has the leavening effect in baked goods. And it’s the delicate acid-base balance in the ingredient list that is the reason why measuring accurately is so important. Cool, isn’t it?

Okay, science lesson over

1. Don’t forget the amount of fat and what type of fat you’re using in the recipe. It’s proven that butter/shortening/margarine either together or separate is not always better because it makes the cookie greasy when baked; hence crispy, oily bottom but soft top.
2. All ingredients are important, especially measurements because it’s a balance between acids and liquids. For example: the use of baking soda to baking powder… what really is the difference? They’re both used to help make dough rise, but think of it more on a chemistry level; hence the balance of acid to liquid. (Who knew cookie making could incorporate so much science?)
3. Chocolate. Who doesn’t love chocolate? Well, it turns out that the type used for example: semi-sweet nestle morsels, could contain other ingredients within the mixture of chocolate that blend when heated to create yet again a greasy product. (You know how when a cookie eats well, but when set down on a napkin or paper towel for a minute there’s always some sporatic grease spots left? Sometimes it’s the chocolate used that’s making the cookie this way)
4. Although, a simple chocolate chip cookie recipe may seem rather boring, consider all things possible when baking. Bake well, have fun, and if you get a burn, please do NOT put BUTTER or any type of FAT on it… this will only emphasize your burn for a longer period of time and crisp your skin. Think of it like basting yourself.

I hope these other little tips help!