35 Chocolate Chip Cookie Recipes to Make Now and Forever

Whether you’re team crispy or cakey, we’ve got a recipe for you.

Small Batch Chocolate Chip Cookies

Sometimes you are in the mood to bake some chocolate chip cookies but don’t want to make the large amount usually called for in the recipe. Ta-da! We’ve created a recipe that yields just a dozen classic chocolate chip cookies — enough to satisfy your craving and share with a couple of friends.

• Total: 25 min
• Active: 10 min
• Yield: 12 cookies

Ingredients

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 tablespoons unsalted butter, at room temperature
• 1/4 cup plus 2 tablespoons packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg, at room temperature
• 1/2 teaspoon pure vanilla extract
• 6 ounces semi-sweet chocolate chips (about 1 cup)

Directions

1. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
2. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
3. Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Classic Chocolate Chip Cookies

Small changes can make a big difference.

We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last.

Use our guide as a way to find the perfect cookie for you. No big changes necessary.

• Total: 1 hr 35 min (includes cooling times)
• Active: 20 min
• Yield: about 30 cookies

Ingredients

• 2 1/4 cups all-purpose flour (see Cook’s Note)
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• One 12-ounce bag semisweet chocolate chips

Directions

1. Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
2. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
3. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
4. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Variations:

• For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
• For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
• For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
• For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
• For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Air Fryer Chocolate Chip Cookies

Bake right on your countertop! Your air fryer can make more than just French fries. These chocolate chip cookies are small, sweet and cakey. Make the dough, roll into balls and freeze—then thaw and air-fry a few as needed for easy after-dinner treats.

• Total: 1 hr 15 min
• Active: 40 min
• Yield: 1 1/2 to 2 dozen cookies

Ingredients

• 1 1/4 cups all-purpose flour (see Cook’s Note)
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 4 tablespoons unsalted butter, at room temperature
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Directions

1. Set air fryer to 325 F. Cut out a piece of parchment that just covers the bottom of the air fryer insert.
2. Whisk together the flour, baking soda and salt in a medium bowl.  
3. Beat together both of the sugars and the butter in another bowl with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Scrap down the bowl with a rubber spatula. Beat in the egg and then the vanilla. Reduce mixer speed to low, add the flour mixture and beat until just combined. Stir in the chocolate chips with a wooden spoon.  
4. Scoop out slightly heaping tablespoonfuls of dough and roll into balls. Working in batches (about 6 at a time), arrange them at least 1 inch apart on the parchment-lined insert. Air-fry until golden brown, 6 to 8 minutes. Let cool in the insert for a couple minutes and then transfer with a spatula to a wire rack and cool completely. Cook the remaining dough balls in batches.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

The Best Crispy Chocolate Chip Cookies

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate’s Bake Shop. In our version, we’ve upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

• Total: 50 min
• Active: 20 min
• Yield: about 36 cookies

Ingredients

• 1 1/2 cups all-purpose flour (see Cook’s Note)
• 2 1/4 teaspoons kosher salt 
• 1 teaspoon baking soda 
• 1 stick (8 tablespoons) unsalted butter, softened  
• 1/4 cup vegetable oil 
• 3/4 cup granulated sugar 
• 1/2 cup packed dark brown sugar 
• 1 tablespoon pure vanilla extract 
• 2 large eggs, at room temperature 
• One 12-ounce bag semisweet chocolate chips

Directions

1. Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that’s ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest. 
3. Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.  
4. Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Mini Bittersweet Chocolate Chip Cookies with Flaky Sea Salt

The ground oats in this crispy on the outside, chewy on the inside cookie add an interesting depth of flavor, while the use of sea salt and bittersweet chocolate, create a mysterious sweet and salty contrast.

• Prep: 30 min
• Inactive: 1 day 30 min
• Cook: 25 min
• Yield: 4 dozen mini cookies

Ingredients

• 3/4 cup old-fashioned rolled oats
• 1 cup cake flour
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda 
• 3/4 cup packed light brown sugar
• 10 tablespoons (5 ounces) unsalted butter, T cool room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 8 ounces bittersweet chocolate chips (1 1/2 cups)
• Flaky sea salt, such as Maldon, for sprinkling

Directions

1. Pulse the oats in a food processor fitted with a metal blade until some of it is fine and some of it is still very coarse. Whisk the oats with the cake flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl.
2. Cream the brown sugar, butter and granulated sugar in a mixer fitted with a paddle attachment on medium speed until very light, about 5 minutes. Beat in the egg, mixing well. Beat in the vanilla. Reduce the speed to low, add the flour mixture and mix until combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough 1 teaspoonful at a time into balls and place 1 inch apart on the baking sheets. Sprinkle lightly with the sea salt. Bake, rotating sheets from back to front and top to bottom halfway through, until golden brown around the edges and paler and soft in the middle, 10 to 12 minutes. Cool 10 minutes on the sheet on a rack, then transfer the cookies to the rack and cool for as long as you can resist. Continue with the remaining dough.

Cook’s Note

You can make these twice as large if you’d like; just increase the cooking time by about 2 minutes.

Olive Oil Chocolate Chip Cookies

These olive oil cookies are my take on everyone’s favorite ooey-gooey chocolate chip cookie. Instead of butter, good-quality extra-virgin olive oil is the base fat, adding moisture and richness and elevating the flavor profile of this dessert.

While I can assure you the cookies won’t taste like salad dressing, they’ll have a gentle floral, citrusy, nutty and herbaceous undertone that complements the chocolate.

To enhance the natural citrus hint the olive oil brings, I use freshly grated orange zest to flavor the cookie dough, rubbing it with the granulated sugar until the sugar turns yellow and fragrant. It’s a small step that goes a long way, adding a touch of complexity that will make you go in for another bite.

Every guest I have served these to has asked for the recipe. There’s something so simple, yet so unique about them. You’re going to love these cookies. 

• Total: 50 min (includes chilling time)
• Active: 20 min
• Yield: 9 to 12 cookies

Ingredients

• 1/4 cup (50 grams) granulated sugar
• 2 teaspoons packed orange zest (zest of about 1 medium orange; see Cook’s Note)
• 1/2 teaspoon kosher salt
• 3/4 cup packed dark-brown sugar
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1 large egg plus 1 yolk (70 grams)
• 2 teaspoons vanilla extract
• 1 teaspoon vinegar or orange juice
• 220 grams (1 3/4 cups) bread flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 100 to 150 grams (1/3 to 1/2 cup) chocolate chips
• Flaky salt

Directions

1. Add the granulated sugar, orange zest and kosher salt to a medium mixing bowl. Rub the zest, sugar and salt together using your fingers until the sugar turns pale yellow and is fragrant. Add the brown sugar, olive oil, whole egg and yolk, vanilla extract and vinegar or citrus juice. Whisk until smooth and incorporated.
2. Add the flour, baking powder and baking soda to a separate bowl. Toss the dry ingredients using a whisk or your fingers to evenly distribute the rising agents throughout the flour. Combine with the wet ingredients using a silicone spatula or wooden spoon until there are no more visible dry flour spots. Don’t overmix. Add the chocolate chips and mix to evenly distribute throughout the cookie dough. Place the cookie dough in the freezer for 10 to 15 minutes.
3. While the cookie dough is chilling, preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
4. The dough should have the texture of marzipan at this point; if it’s softer than that, chill for longer. Scoop 2-tablespoon portions of dough onto the baking sheet. Leave 1 1/2 to 2 inches in between each cookie. Dip a pastry brush in olive oil and lightly brush each cookie on top. (Don’t use too much; you don’t want a pool of olive oil around the cookies, just enough to coat the exterior.) Bake until golden brown, 9 to 12 minutes (see Cook’s Note). Sprinkle with flaky salt.
5. Serve right away. Store in an airtight container or bag for up to 3 days or freeze the dough up to 3 months.

Cook’s Note

Whenever you zest an orange, make sure to avoid the pith–the soft, white part between the orange peel and flesh–which is really bitter. All the natural oils and flavor are compacted in the orange part of the peel. To get maximal flavor out of the orange zest, the recipe starts by rubbing together the zest and sugar. The abrasive texture of the sugar will help draw out the flavor and oils from the orange peel.

The cookies are not too thin and not too cakey; they should come out of the oven looking perfectly crisp on the edges and soft in the middle.  I always recommend baking and serving cookies fresh, rather than preparing them days ahead. If you want to give yourself a head start, whip up a batch of the cookie dough, scoop it and freeze it, then bake straight from frozen when your guests have arrived. You’ll get the freshly baked cookie experience without any fuss. 

Chocolate Chip-Coconut Cookies

A classic cookie gets mini chocolate chips and big coconut flavor.

• Total: 1 hr 45 min (includes chilling and cooling times)
• Active: 30 min
• Yield: about 2 dozen cookies

Ingredients

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour (see Cook’s Note)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup mini chocolate chips
• 1/2 cup unsweetened shredded coconut

Directions

1. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
2. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
3. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
4. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
5. Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Cakey Chocolate Chip Cookies

We took our classic chocolate chip cookie recipe and made one little change: replacing the light brown sugar and granulated sugar with dark brown sugar. The result is a lovely tender cookie.

• Prep: 50 min
• Cook: 10 min
• Yield: about 36 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons salt
• 3/4 teaspoon baking soda
• 2 sticks unsalted butter, softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Directions

1. Whisk the flour, salt and baking soda in a large bowl. 
2. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. 
3. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. 

Banana Chocolate Chip Cookies

All the best parts of chocolate chip cookies — chewy, crispy and tons of chocolate chips — meet all the tender moistness of banana bread in a perfect treat that straddles both worlds.

We start off with a bang by simultaneously caramelizing a banana and browning butter for unmatched depth of flavor. From there, it’s just one bowl, two baking sheets and a little patience while the dough chills. But the result is worth the journey for a cookie that’s equally appropriate for dessert and breakfast alike.

• Total: 2 hr 20 min (includes chilling time)
• Active: 30 min
• Yield: 12 cookies

Ingredients

• 1 stick (8 tablespoons) unsalted butter, plus more for the baking sheets
• 1 large banana
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup semisweet chocolate chips
• 1/2 cup chopped walnuts, optional

Directions

1. Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
2. Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook’s Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
3. Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
4. Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
5. Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
6. Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. Store the cookies at room temperature in a tightly sealed container for up to 5 days.

Cook’s Note

Butter can go from browned to burnt in a flash, so it’s important to stand guard over your skillet. The butter should smell warm, rich, and toasted with a deep golden-brown color. When in doubt, pull the skillet from the heat. It’s always better to under-toast than to push it too far!

Extra-Crispy Chocolate Chip Cookies

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that’s flat and crunchy, with a toffee flavor.

• Total: 1 hr 35 min (includes cooling times)
• Active: 20 min
• Yield: about 30 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• One 12-ounce bag semisweet chocolate chips

Directions

1. Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
2. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
3. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
4. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Chocolate-Chocolate Chip Halva Cookies

Double the chocolate, double the fun, right? Well, here the fun–and the flavor–have been amped up with toasty-sweet halva swirled right into the batter. Topped off with some flaky sea salt, these cookies are all-around magic.

• Total: 1 hr 5 min (includes cooling time)
• Active: 25 min
• Yield: 2 dozen

Ingredients

• 1 cup all-purpose flour (see Cook’s Note)
• 1/3 cup unsweetened cocoa powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon fine salt 
• 8 tablespoons (1 stick) unsalted butter, at room temperature 
• 1/2 cup granulated sugar 
• 1/2 cup packed light brown sugar 
• 1 large egg 
• 2 teaspoons pure vanilla extract 
• 1 cup semisweet chocolate chips 
• 6 ounces halva, roughly crumbled 
• 1 tablespoon sesame seeds 
• 2 teaspoons flaky sea salt

Directions

1. Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
2. Whisk the flour, cocoa powder, baking soda and fine salt in a medium bowl.   
3. Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined; add the vanilla. Reduce the speed to low and add the flour mixture in 2 batches, mixing until everything is incorporated before adding the next batch. Add the chocolate chips and beat until combined. Turn off the mixer and add the halva. Gently beat on “stir” until just combined and the dough looks a bit crumbled and swirled (this will take only 5 to 6 turns on the mixer); do not overmix or it will lose the swirl effect.
4. Drop about 2 tablespoons dough per cookie (a 2-ounce ice-cream scoop works nicely here) onto 2 baking sheets, spacing the cookies about 1 inch apart (you should have 12 cookies per sheet). Sprinkle the tops of the cookies with the sesame seeds and sea salt.  
5. Bake until the cookies are set on the bottom and top, 8 to 10 minutes. Let the cookies sit on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in an airtight container for up to 1 week.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Gooey Marshmallow-Filled Chocolate Chip Cookies

A perfectly designed chocolate chip cookie to me means a gooey center and lightly crisp edges. This cookie takes the “gooey center” part literally by having a vegan marshmallow tucked inside the center of each one. Since vegan marshmallows aren’t made with gelatin, they stay fluffy throughout baking.

• Total: 45 min
• Active: 25 min
• Yield: 18 cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/4 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips (about 12 ounces)
• 18 vegan marshmallows

Directions

1. Position the racks in the upper and lower third of the oven and preheat to 375 degrees F. Line two rimmed baking sheets with parchment. (If you only have one baking sheet, let it cool completely between batches.)
2. Place the butter in a small microwave-safe bowl, cover and microwave on medium power until melted, 1 to 2 minutes. (Alternatively melt in a small saucepan.) Cool slightly.
3. Whisk the dark brown sugar, granulated sugar, eggs, melted butter and vanilla in a large bowl until smooth.
4. Whisk the flour, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to overmix. Stir in the chocolate chips.
5. Use an ice cream scoop or measuring spoon to scoop out portions of dough (each about 3 tablespoons or 2.2 ounces). Flatten each portion in the palm of your hand until it’s about 1/4-inch thick. Place 1 marshmallow in the center of the flattened dough and form the dough around the marshmallow until it is completely covered. Roll into a uniform ball and place about 2 inches apart on the prepared baking sheets. Bake until the edges and top are just turning golden, but the center is still soft, 17 to 18 minutes.
6. Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Gluten-Free Chocolate Chip Cookies

If you’re new to gluten-free baking, these cookies are the perfect starting point. They come together just like a classic batch would—no special techniques needed.

• Total: 1 hr 15 min
• Active: 15 min
• Yield: 3 dozen cookies

Ingredients

• 3 cups gluten-free flour
• 1 1/2 teaspoons salt 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 2 sticks (16 tablespoons) unsalted butter at room temperature 
• 1 cup plus 2 tablespoons lightly-packed light brown sugar
• 3/4 cup plus 2 tablespoons granulated sugar 
• 2 large eggs 
• 1 1/2 teaspoons vanilla extract 
• 8 ounces 60-percent cacao chocolate chips 
• 8 ounces 58-percent cacao chocolate chips

Directions

1. Line two baking sheets with parchment paper and set aside. Sift the flour, salt, baking powder and baking soda into a large bowl; set aside.
2. To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and beat on medium speed until fluffy and light in color, about 4 minutes.
3. While mixing, add the eggs, one at a time, scraping the bowl after each addition and mixing until combined. Add the vanilla and mix until incorporated.
4. Reduce the mixer speed to low and add the dry ingredients to the bowl in 2 additions, mixing on low, scraping after each addition and mixing until just combined. Add the chocolate chips and mix until combined.
5. Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Chill the dough balls for at least 30 minutes or up to several hours before baking.
6. Preheat the oven to 350 degrees F. (if using a convection oven, preheat it to 325 degrees F.). Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.
7. Bake the cookies, rotating the baking sheets from top to bottom to top midway through baking, until golden around the edges, 8 to 10 minutes total. Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough. 

Go-To Chocolate Chip Cookies

Here’s the new standard, the chocolate chip cookie you’ll bake again and again. More brown sugar than white and a pinch of cinnamon give them the richer, rounder, perfected flavor we pushed for as we tested batch after batch.

• Prep: 10 min
• Cook: 45 min
• Yield: 3 dozen cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/8 teaspoon ground cinnamon
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 12 ounces semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
3. Using a small scoop or tablespoon, drop level tablespoonsful of dough onto the prepared baking sheet, about 2 inches apart. Store the dough in the refrigerator between batches.
4. Bake the cookies in three separate batches until golden around the edges, the center is soft-set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.

Chocolate Chip Walnut Cookies

There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout.

The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.

• Total: 2 hr 20 min (includes chilling time)
• Active: 30 min
• Yield: 16 to 18 cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
• 1 3/4 cups packed dark brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• One 12-ounce bag semisweet chocolate chunks or chips
• 2 cups walnut halves, roughly chopped
• 1 tablespoon flaky sea salt

Directions

1. Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
2. Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
3. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
4. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
5. Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
6. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
7. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Chocolate-Chocolate Chip Cookies with Pecans

Use bittersweet chocolate chips in these cookies — they’re the perfect complement to buttery pecans and sweet brown sugar.

• Total: 30 min
• Active: 20 min
• Yield: 36 cookies

Ingredients

• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, beaten
• 1 tablespoon vanilla
• 1/2 cup unsweetened cocoa
• 2 cups chocolate chips, 2 Hershey’s chocolate bars, chopped or M&M’S
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
2. For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
3. For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

Zucchini Oatmeal Chocolate Chip Cookies

We all have the perfect chocolate chip cookie recipe, but does yours have vegetables and oats? This delicious cookie has it all — zucchini, oats, whole wheat flour, you name it. Toasted pecans and dark chocolate chips add just enough buttery crunch and sweet melt to put it over the top. Ditch your plain jane cookie and try this one that has a little of everything!

• Total: 40 min
• Active: 15 min
• Yield: 12 to 15 cookies

Ingredients

• 1 medium zucchini (5 to 6 ounces), grated
• 2 cups old-fashioned rolled oats
• 1 cup whole-wheat flour (see Cook’s Note)
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon allspice
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup dark chocolate chips
• 1/2 cup toasted pecans, chopped, optional
• Flaky sea salt, optional

Directions

1. Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
2. Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
3. Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
4. Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there’s no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
5. Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Chocolate Chip Cookies

This is such an easy chocolate chip cookie. No special equipment, no creaming — a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

• Prep: 20 min
• Inactive: 30 min
• Cook: 15 min
• Yield: 30 cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

1. Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
2. Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
3. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
4. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
5. Store cookies in a tightly sealed container for up to 5 days.

For a Rocky Road Bar:

1. Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan.
2. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips.
3. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently–they go from golden to char in a wink.) Cool, cut and serve.

Tahini Chocolate Chip Cookies

Tahini, a rich paste made from ground sesame seeds, gives these chewy cookies a distinctive nutty flavor. It also makes the dough extra light and fluffy when you first put it together, so make sure to leave ample time to chill it before baking the cookies.

• Total: 7 hr 30 min (includes chilling and cooling times)
• Active: 30 min
• Yield: about 24 cookies

Ingredients

• 2 3/4 cups all-purpose flour (see Cook’s Note)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 3/4 cups lightly packed dark brown sugar
• 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
• 1 cup tahini
• 1/3 cup granulated sugar
• 2 large eggs, at room temperature 
• 1 tablespoon pure vanilla extract
• One 11.5-ounce bag semisweet chocolate chunks (about 2 cups)
• 2 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds

Directions

1. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
2. Beat the brown sugar, butter, tahini and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 5 minutes (use the paddle attachment if using a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until just combined. Stir in the chocolate chunks by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until very firm, at least 6 hours and up to overnight.
3. Position oven racks in the upper and lower third of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment. 
4. Stir together the white and black sesame seeds in a small bowl. Scoop a leveled 1/4-cup mound of the cookie dough (an ice cream scoop works well here), then dip the top of the mound into the sesame seeds and transfer to one of the parchment-lined baking sheets. Continue scooping until you have 6 mounds on each baking sheet. Refrigerate the remaining cookie dough.
5. Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are golden around the edges but still soft in the middle, about 18 minutes. Let cool for 5 minutes on the baking sheets, then transfer to racks to cool completely. Allow the baking sheets to cool, then line with fresh parchment and repeat the process with the remaining dough.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Super-Chewy Chocolate Chip Cookies

We took our classic chocolate chip cookie and made one little change: replacing all-purpose flour with cake flour. The result is a cookie that’s tender and chewy, with caramelized edges.

• Total: 1 hr 35 min (includes cooling times)
• Active: 20 min
• Yield: about 30 cookies

Ingredients

• 2 1/4 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• One 12-ounce bag semisweet chocolate chips

Directions

1. Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
2. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
3. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden with caramelized edges, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
4. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Peanut Butter Chocolate Chip Cookies

Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies’ soft and chewy center and complex depth of flavor is…patience. Resist the urge to skip the dough resting step and you’ll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!

• Total: 2 hr 30 min (includes resting and cooling times)
• Active: 20 min
• Yield: about 36 cookies

Ingredients

• 1 1/2 cups all-purpose flour (see Cook’s Note)
• 1 1/2 teaspoons kosher salt 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted 
• 1 cup packed dark brown sugar 
• 1/4 cup granulated sugar 
• 1 cup creamy peanut butter 
• 1 1/2 teaspoons pure vanilla extract 
• 2 large eggs, room temperature 
• One 12-ounce bag semisweet chocolate chips

Directions

1. Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
2. Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.  
3. Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.  
4. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Cottage Cheese Chocolate Chip Cookies

You’d probably never guess the secret ingredient in these cookies if it wasn’t in the name of the recipe. Cottage cheese is the star in these otherwise classic chocolate chip cookies, and it works to transform them in three impressive ways.

First it boosts the cookies’ protein content, an excellent and unexpected nutritional bonus. Second, it acts as a fat replacer, allowing the dough to stay rich and tender with about half as much butter. Finally, these cookies bake up chewy and fluffy thanks to the moisture content the cottage cheese brings.

• Total: 2 hr
• Active: 20 min
• Yield: 24 cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 1/4 cups full-fat cottage cheese
• 1 3/4 cups packed dark brown sugar
• 1 large egg, at room temperature
• 1 tablespoon pure vanilla extract
• One 12-ounce bag semisweet chocolate chip cookies

Directions

Special equipment: a 1 1/2-ounce ice-cream scoop

1. Whisk the all-purpose flour, whole wheat flour, salt, baking powder and baking soda together in a medium bowl.
2. Beat the butter and 1/2 cup cottage cheese in an electric mixer fitted with the paddle attachment on medium-high speed until well combined and the mixture resembles ricotta, about 2 minutes. Add the brown sugar and continue to beat until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat just to combine.
3. Reduce the mixer speed to low and add the dry ingredients until just combined. Add the chocolate chips and remaining 3/4 cup cottage cheese and beat until just combined. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
4. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Use a 1 1/2-ounce ice-cream scoop to scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Refrigerate for 30 minutes.
5. Bake the cookies until they are golden around the edges but still soft in the middle, 15 to 17 minutes. Let the cookies cool for 10 minutes on a baking sheet, then transfer to a wire rack to cool completely, about 1 hour.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Bittersweet Chocolate Chip-Peanut Cookies

Grown-up bittersweet chocolate and kid-friendly honey-roasted peanuts make this chocolate chip cookies perfect at any age.

• Total: 1 hr 35 min (includes chilling and cooling times)
• Active: 20 min
• Yield: about 2 dozen cookies

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour (see Cook’s Note)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup bittersweet chocolate chips
• 1/2 cup roughly chopped honey-roasted peanuts

Directions

1. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
2. Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and honey-roasted peanuts.
3. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
4. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
5. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

The Best Chewy Chocolate Chip Cookies

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

• Total: 1 hr 15 min
• Active: 20 min
• Yield: 3 1/2 dozen

Ingredients

• 2 3/4 cups all-purpose flour (see Cook’s Note)
• 1 1/2 teaspoons fine salt 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 2 1/2 sticks unsalted butter, softened 
• 1 3/4 cups packed dark brown sugar 
• 2 large eggs, at room temperature 
• 2 teaspoons pure vanilla extract or vanilla bean paste 
• One 12-ounce bag semisweet chocolate chips (about 2 cups) 

Directions

Special equipment: 1-ounce ice cream scoop

1. Sift the flour, salt, baking powder and baking soda into a large bowl.
2. Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.  
3. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. 
4. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.  
5. Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch. 
6. Bake until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper again if necessary and repeat the scooping and baking process with the remaining dough. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Waffled Chocolate Chip Cookies

The best part of these crispy-on-the-outside, soft-in-the-middle- cookies is they’re ready in a snap; no oven preheating required. We prefer thicker waffle irons for these cookies, but if your iron is thinner, be sure to adjust your timing so they’ll cook faster.

• Total: 1 hr 10 min
• Active: 40 min
• Yield: About 12 cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 stick unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract (see Cook’s Note)
• 1 large egg
• 1/2 cup semisweet chocolate chips
• Nonstick cooking spray 

Directions

Special equipment: a waffle iron (preferably Belgian style)

1. Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips. Refrigerate the dough for at least 30 minutes if time allows. 
2. Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes. 
3. Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
4. Copyright 2013 Television Food Network, G.P. All rights reserved

Cook’s Note

Feel free to use vanilla paste instead of vanilla extract.

Almond Flour Chocolate Chip Cookies

These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.

• Total: 1 hr 15 min (includes cooling time)
• Active: 30 min
• Yield: 24 cookies

Ingredients

• 3 cups almond flour (see Cook’s Note)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• Flaky sea salt, for topping

Directions

1. Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
2. Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.  
3. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Triple Chocolate-Hazelnut Cookies

The classic chocolate chip cookie gets a doubly decadent upgrade: buttery hazelnuts and three different types of chocolate!

• Prep: 40 min
• Cook: 20 min
• Yield: About 24 cookies

Ingredients

• 1 cup blanched hazelnuts, chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate, chopped
• 6 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 3/4 cup sugar
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Directions

1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper.
2. Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside.
3. Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips.
4. Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.

Pumpkin Chocolate Chip Cookies

Get ready to meet your new favorite twist on the chocolate chip cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don’t spread much in the oven, so flattening the dough is key.

• Total: 55 min
• Active: 15 min
• Yield: about 4 dozen cookies

Ingredients

• 2 1/2 cups all-purpose flour (see Cook’s Note)
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 large eggs
• 1 cup canned pure pumpkin puree
• 1 teaspoon pure vanilla extract
• One 12-ounce bag semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F and line two baking sheets with parchment.
2. Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.
3. Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined. 
4. With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine. 
5. Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking. 
6. Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. 
7. When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Healthy Chocolate Chip Cookies

Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don’t have to tell your kids that.

• Yield: 26 cookies

Ingredients

• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup oil
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon fine salt
• 3/4 teaspoon baking soda
• 6 ounces semisweet chocolate chips or chunks
• 4 ounces dried cranberries or dried cherries

Directions

1. Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.)
2. Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth.
3. Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.
4. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve.
5. Store the cookies in a tightly sealed container for up to 3 days.

Milk Chocolate Chip-Pecan Cookies

Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.

• Total: 1 hr 35 min (includes chilling and cooling times)
• Active: 20 min
• Yield: about 2 dozen cookies

Ingredients

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup milk chocolate chips
• 1/2 cup roughly chopped pecans

Directions

1. Line 2 baking sheets with parchment paper.
2. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
3. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
4. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
5. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
6. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Coconut Oil Chocolate Chip Cookies

Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and distinctly chocolaty chips.

• Total: 1 hr 35 min (includes cooling times)
• Active: 20 min
• Yield: about 30 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 3/4 cup virgin coconut oil
• 3/4 cup packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• One 12-ounce bag semisweet chocolate chips

Directions

1. Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. 
2. Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. 
3. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. 
4. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Chocolate Chip-Banana Chip Cookies

You’ll go bananas for this chocolate chip cookie — with chopped banana chips baked right in!

• Total: 1 hr 35 min (includes chilling and cooling times)
• Active: 20 min
• Yield: about 2 dozen cookies

Ingredients

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup roughly chopped banana chips

Directions

1. Line 2 baking sheets with parchment paper.
2. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
3. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the semisweet chocolate chips and banana chips.
4. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
5. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
6. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Crispy-Cakey Chocolate Chip Cookies

We took our classic chocolate chip cookie and made one little change: baking them at 425 degrees F instead of 375. The result is a cookie that is crunchy on the outside and chewy on the inside.

• Total: 1 hr 35 min (includes cooling times)
• Active: 20 min
• Yield: about 30 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• One 12-ounce bag semisweet chocolate chips

Directions

1. Position oven racks in the top and bottom thirds of the oven, and preheat to 425 degrees F. Line 2 baking sheets with parchment.
2. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
3. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden and crunchy on the outside, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
4. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Dried Cherry, Macadamia and White Chocolate Chip Cookies

These cookies develop a lot of flavor from chilling the dough for a longer about of time. This is the secret to amazingly flavorful dough.

• Prep: 15 min
• Inactive: 1 day
• Cook: 1 hr 30 min
• Yield: about 4 1/2 dozen cookies

Ingredients

• 1 1/4 cups old-fashioned oats
• 2 scant cups cake flour
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 1/2 sticks (10 ounces) unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups dried cherries (8 ounces), chopped
• 1 cup unsalted macadamia nuts, chopped
• 1 cup white chocolate chips

Directions

1. Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.
2. At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
3. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
4. Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
5. Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).

Cook’s Note

To make sure the cookies bake evenly, switch the position of the baking sheets (meaning move the cookies on the upper rack to the lower rack and vice versa) and rotate the sheets from front to back halfway through the baking time.

Sourdough “Discard” Chocolate Chip Cookies

If you refresh your starter often, it can be a challenge finding ways to use it. Nobody in my house has ever complained when I make more chocolate chip cookies, so this combo was a no-brainer. The sour starter combined with dark brown sugar makes for a softer, chewier cookie with a complex flavor that develops as the dough chills.

• Total: 8 hr 40 min (includes chilling time)
• Active: 40 min
• Yield: about 28 cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, softened
• 2/3 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup sourdough starter discard at 100% hydration (fed equal parts flour and water)
• 1 cup chopped semisweet chocolate (about 5 ounces)

Directions

1. Stir together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and sandy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 1 minute. Beat in the sourdough starter, scraping down the bowl as needed to be sure it is completely combined, about 1 minute more. Reduce the speed to low and add the flour mixture. Once the flour is moistened, increase the speed to medium and beat until uniform. Fold in the chocolate by hand and then refrigerate, covered, for 8 to 24 hours.
2. When you’re ready to bake the cookies, preheat the oven to 375 degrees F. 
3. Scoop heaping tablespoons (1 to 1 1/4 ounces each) onto 2 large ungreased baking sheets, spacing them 2 inches apart. (You might need to do two batches.) Bake until the edges are light golden and just set, but the tops are still soft, 12 to 18 minutes, rotating the sheets halfway through. Let cool a few minutes, then transfer the cookies using a thin spatula to a wire rack to cool completely. Store in an airtight container for up to 5 days.