Our variations on this classic cookie can't be beat.
Our Favorite Chocolate Chip Cookies
The chocolate chip cookie, crisp around the edges, soft in the middle, with gooey pockets of melty chocolate, is an almost perfect treat.
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.
Quinoa-Granola Chocolate Chip Cookies
Use an already-made batch of our Nutty Whole-Grain Granola to whip up these scrumptious cookies.
Oatmeal, Chocolate, and Walnut Cookies
Chewy oatmeal and crunchy walnuts can completely transform the typical lunch box chocolate chip cookie, adding new flavors and texture while subtly increasing the cookie's nutritional value.
Browned Butter 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.
Gluten-Free Peanut Butter Chocolate Chip Cookies
You probably have everything on hand to make these chewy, chocolaty peanut butter cookies. To fit the cookies on a single sheet pan, divide cookies into 5 rows of 4. Pressing the cookies flat helps them bake quickly and get lovely crisp edges; otherwise they'll be too round and undercooked.
Banana-Oatmeal 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."
Giant Chocolate Chunk 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.
Oatmeal, Chocolate Chip, and Pecan 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.
Lauren's 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.
Black and White Chocolate Chip Cookies
Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong freshly brewed coffee.
White Chocolate, Strawberry, and Oatmeal 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.
Sweet and Salty Peanut Chocolate Chunk 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.
Cranberry-Nut Chocolate Chip Cookies
Chocolate chips or cranberries might seem like the best part about these cookies, but it's really that each cookie is 75 calories.
Puffed-Up 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.