There aren't many joys in life as simple as a chocolate chip cookie. It's an easy fix to a bad day, and it always feels like home.

But have you ever seen someone else's cookies and thought..."this looks different from mine, and yet also the same?"

Okay, maybe not. But it's a thing. Depending on how you store the ingredients you're using, or small changes to the recipe, your cookies could end up with a totally different look than your friend using the same recipe!

These are some of the most common changes made to recipes and ingredients that can drastically change the outcome of your cookie...but I'll still eat whichever ones you bring me!

Baking Powder

Using baking powder instead of baking soda in your recipe gives you a cake-like texture and a more puffed cookie.

Baking Powder AND Baking Soda

Using both baking powder and baking soda in your cookies gives you a soft center with crispy edges! These cookies will also spread more on the sheet.

Extra Flour

Adding extra flour to your dough will make it a lot more crumbly, which means it won't really spread as much! This leads to thick, gooey cookies.

Continue to the next page to see what melted butter will do to your cookies!

My favorite cookies are the ones that use baking soda and baking powder.

They remind me of growing up and having dessert on Sunday nights! I would always look forward to Sunday dinners because I knew it meant there were cookies to follow.

Of course, there has never been a chocolate chip cookie I've met and did not like. But some just rank higher on the list, y'know?

Melted Butter

Melted butter in cookies will cause them to be a more flat treat with crispy edges and a cracked top.

All Granulated Sugar

Using all granulated white sugar produces flat, white, chewy, and effectively tasteless cookies.

All Brown Sugar

All brown sugar will give you thick, soft cookies with an intense butterscotch flavor.

What's your favorite way to make a chocolate chip cookie?