Cookie, chocolate chip
Common food
Photo: Wikipedia
A golden, buttery cookie studded with semi-sweet chocolate chunks or chips, offering a classic contrast of crisp edges and a chewy, tender center. Nutritionally, it's a dense energy source, packing nearly 500 calories per 100g, primarily from refined carbohydrates and fats.
💚 Why it's loved
People love it for the irresistible combination of sweet, salty, and rich chocolate flavors, and its comforting, nostalgic texture. It's a universal symbol of home baking, comfort food, and casual indulgence.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carb content can cause rapid blood-sugar spikes, and the calorie density makes it easy to overconsume. Those with gluten, dairy, or soy allergies must check labels carefully. To mitigate, pair a cookie with a source of protein or fat (like a handful of nuts or Greek yogurt) to slow sugar absorption, and practice strict portion control.
Key benefits
- Provides quick energy from carbohydrates
- Contains small amounts of iron from fortified flour
- Offers a psychological comfort and mood boost
- The chocolate provides a small amount of antioxidants
- A versatile treat for celebrations and social sharing
🍽️ 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 | 3.6 g |
| Energy | 492 kcal |
| Protein | 5.1 g |
| Total lipid (fat) | 24.7 g |
| Carbohydrate, by difference | 65.4 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 32.9 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 5.6 mg |
| Magnesium, Mg | 41.0 mg |
| Phosphorus, P | 109 mg |
| Potassium, K | 171 mg |
| Sodium, Na | 311 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.32 mg |
| Selenium, Se | 3.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.30 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 72.0 ug |
| Folic acid | 29.0 ug |
| Folate, food | 43.0 ug |
| Folate, DFE | 92.0 ug |
| Choline, total | 10.5 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 2.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 33.7 ug |
| Fatty acids, total saturated | 8.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 4.5 g |
| SFA 18:0 | 3.3 g |
| Fatty acids, total monounsaturated | 6.3 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 6.2 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 8.4 g |
| PUFA 18:2 | 7.5 g |
| PUFA 18:3 | 0.88 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 11.0 mg |
| Theobromine | 83.0 mg |
FAQ
Why do my chocolate chip cookies turn out flat and crispy instead of thick and chewy?
This often happens from using melted butter instead of softened, over-mixing the dough, or using too much white sugar. For chewier cookies, use more brown sugar, chill the dough for at least 30 minutes before baking, and avoid over-baking.
What's the difference between semi-sweet and milk chocolate chips in cookies?
Semi-sweet chips have a higher cocoa content (typically 35-45%) and a more balanced, less sugary flavor that holds up well in baking. Milk chocolate chips contain more milk solids and sugar, resulting in a sweeter, creamier, but less intense chocolate flavor that can become overly sweet in a cookie.
Can I freeze chocolate chip cookie dough for later use?
Yes, cookie dough freezes exceptionally well. Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. They can be baked directly from frozen, adding 1-2 minutes to the baking time. This is perfect for having fresh cookies on demand.