Our variations on this classic cookie can't be beat.
The chocolate chip cookie, crisp around the edges, soft in the middle, with gooey pockets of melty chocolate, is an almost
When we think of the quintessential chocolate chip cookie, this first recipe is what comes to mind.
Store up to one week in an airtight container—if they last that long. We suggest keeping a dozen in the freezer for emergencies.
View Recipe: Chocolate Chip Cookies
Butter moves from nutty and brown to bitter and burned quickly, so be sure to take the pan off the heat once it turns amber-brown.
To keep cookies from spreading, make sure the cookie sheet is completely cool before starting the next batch.
View Recipe: Browned Butter Chocolate Chip Cookies
Look for grain-sweetened chocolate chips in health-food stores. This recipe makes 44 cookies, so baking up a batch will definitely
keep your sweet tooth satisfied.
View Recipe: Lauren's Chocolate Chip Cookies
"Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies," said reader and recipe developer Cathy Brixen.
"I found I could reduce the usual amount of sugar and butter."
View Recipe: Banana-Oatmeal Chocolate Chip Cookies
How do you improve the perfect chocolate chip cookie? Make it bigger! These ample treats bring out the little kid in everyone
when paired with a glass of milk and a mug for dunking. Each batch makes only 6 cookies, so you might want to double the recipe
for a crowd.
View Recipe: Giant Chocolate Chunk Cookies
Trust us, you’ll want to keep a batch of these on hand. Oatmeal adds wholesome whole grains to these chocolate chip cookies,
while mini-chips ensure a bit of chocolate in every bite. If you're a smart cookie, you might double the recipe and freeze
some of the dough for a quick batch later.
View Recipe: Oatmeal, Chocolate Chip, and Pecan Cookies
Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong
freshly brewed coffee.
View Recipe: Black and White Chocolate Chip Cookies
A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber,
color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because
the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the
remaining ingredients by hand.
View Recipe: White Chocolate, Strawberry, and Oatmeal Cookies
Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut
you like in place of peanuts.
View Recipe: Sweet and Salty Peanut Chocolate Chunk Cookies
Chocolate chips or cranberries might seem like the best part about these cookies, but it's really that each cookie is 75 calories.
View Recipe: Cranberry-Nut Chocolate Chip Cookies
This is one of the best chocolate-chip cookies you'll ever make—and it doesn't scrimp on chocolate. Making chocolate chip
cookies with applesauce is the secret to soft and chewy cookies without a lot of fat.
View Recipe: Puffed-Up Chocolate-Chip Cookies