Cookies, chocolate chip, prepared from recipe, made with butter
Whole food · Baked Products
Photo: Wikipedia
A classic, golden-brown cookie with a crisp edge and a soft, chewy center, studded with pockets of melted chocolate. Each bite delivers a rich, buttery sweetness balanced by the deep, slightly bitter notes of chocolate. Nutritionally, it's a dense energy source, providing nearly 500 calories per 100g, primarily from fats and refined carbohydrates.
💚 Why it's loved
People adore the comforting, nostalgic flavor and the satisfying contrast between the crispy edges and soft, melty chocolate chunks. It's a universally recognized treat, perfect for sharing, dunking in milk, or serving as a simple, crowd-pleasing dessert.
⚠️ Watch-outs & how to enjoy it better
The high content of refined carbs and added fats can lead to blood sugar spikes and offers little satiety, making overconsumption easy. It is also a common source of allergens like wheat, eggs, and dairy. To mitigate, pair a single cookie with a source of protein (like Greek yogurt) or healthy fat (like nuts) to slow sugar absorption, and practice strict portion control.
Key benefits
- Quick source of energy from carbohydrates and fats
- Contains small amounts of protein and iron from flour and chocolate
- Can provide a psychological mood boost or comfort
- Versatile base for other desserts or as an ingredient
- Simple, familiar recipe for home baking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The chocolate chip cookie was invented by accident in the 1930s when Ruth Graves Wakefield, owner of the Toll House Inn, expected chocolate chunks to melt completely into the dough, but they held their shape, creating the iconic chip.
Full nutrition (scales with serving)
| Water | 5.7 g |
| Energy | 488 kcal |
| Energy | 2042 kj |
| Protein | 5.7 g |
| Total lipid (fat) | 28.4 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 58.2 g |
| Calcium, Ca | 38.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 55.0 mg |
| Phosphorus, P | 100 mg |
| Potassium, K | 221 mg |
| Sodium, Na | 341 mg |
| Zinc, Zn | 0.94 mg |
| Copper, Cu | 0.39 mg |
| Manganese, Mn | 0.66 mg |
| Selenium, Se | 11.2 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.18 mg |
| Niacin | 1.4 mg |
| Pantothenic acid | 0.26 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 33.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 47.0 ug |
| Vitamin B-12 | 0.08 ug |
| Vitamin A, RAE | 139 ug |
| Retinol | 131 ug |
| Vitamin A, IU | 594 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 14.1 g |
| SFA 4:0 | 0.46 g |
| SFA 6:0 | 0.27 g |
| SFA 8:0 | 0.16 g |
| SFA 10:0 | 0.35 g |
| SFA 12:0 | 0.39 g |
| SFA 14:0 | 1.4 g |
| SFA 16:0 | 6.4 g |
| SFA 18:0 | 4.3 g |
| Fatty acids, total monounsaturated | 8.2 g |
| MUFA 16:1 | 0.35 g |
| MUFA 18:1 | 7.6 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.5 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:3 | 0.84 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 70.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.19 g |
| Isoleucine | 0.22 g |
| Leucine | 0.39 g |
| Lysine | 0.21 g |
| Methionine | 0.11 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.27 g |
| Tyrosine | 0.19 g |
| Valine | 0.28 g |
| Arginine | 0.38 g |
| Histidine | 0.12 g |
| Alanine | 0.23 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.22 g |
| Proline | 0.40 g |
| Serine | 0.30 g |
FAQ
Why are my chocolate chip cookies flat and crispy instead of thick and chewy?
This often happens if the butter was too warm or melted, or if the dough wasn't chilled. Using melted butter spreads the dough more. For chewier cookies, use softened (not melted) butter, chill the dough for at least 30 minutes before baking, and slightly underbake them so they set as they cool.
Can I make chocolate chip cookies gluten-free or vegan?
Yes, for gluten-free, use a 1:1 gluten-free baking flour blend. For vegan cookies, substitute butter with a plant-based stick or solid coconut oil, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), and choose dairy-free chocolate chips.
What's the best way to store homemade chocolate chip cookies?
Store them in an airtight container at room temperature for up to a week. To keep them soft, add a slice of white bread to the container; the cookies will absorb moisture from the bread. For longer storage, freeze baked cookies or unbaked dough balls for up to 3 months.