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Tender chocolate chip cookies recipe

Tender chocolate chip cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

These moist cookies are perfect with a big mug of tea or coffee. They are easy to make, cake-like and packed full of milk chocolate chips.

63 people made this

IngredientsMakes: 24 cookies

  • 225g cream cheese
  • 225g margarine
  • 150g caster sugar
  • 175g dark brown soft sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 310g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 340g milk chocolate chips

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat oven to 190 C / Gas 5. Grease baking trays and set aside.
  2. Combine cream cheese, margarine and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
  3. Drop heaped spoons of the batter onto the prepared trays. Bake in preheated oven for 15 to 18 minutes or until edges are slightly browned.

Cookie how-to

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Chocolate chip cookie video

Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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Reviews & ratingsAverage global rating:(76)

Reviews in English (66)

by Sy Chandell

Whereas this recipe would have passed for "healthier" 5 years ago, TransFat has been proven to be the unhealthy pseudo-fat that it is. Want healthy? Stick to the regular recipes, and downsize your intake! Don't use Margarine or regular shortening in your cooking! These cookies were flavorless, and my Mother won't be making them again.-01 Dec 2004

by Sarah Jo

I used butter instead of margerine and I doubled the chips called for. Because I wanted a less cakey cooky, I used baking SODA instead of powder. I agree with another reviewer that the uncooked dough was really fantastic but when you cook it, it dosen't taste as good. Sounds bizarre but it's true. This makes a ton, way more than 12 servings, unless each person has four or five cookies. 375* for ten minutes was just right. This would be GREAT with white chocolate chips and craisins. NOTE: I did use fat free cream cheese but I think that was kind of like putting the cart before the horse, if you really think about it.-02 Sep 2010

by ONIOND

These are awesome. Really rich and tasty. I'm glad I went to the store to get milk chocolate chips, though; semi-sweet would probably not have been as good. I flattened them a little before baking, and yes they do hold their exact shape! Thanks for a great recipe!-02 Nov 2008


Norwegian Chocolate Chip Cookies

Norwegian Chocolate Chip Cookies are a flaky and tender spin on chocolate chip cookies topped with a light dusting of cinnamon sugar.

This recipe was developed as part of my long-time partnership with Imperial Sugar. Thank you for supporting the brands that make this website possible.

Can you even believe that there was a version of a chocolate cookie out there that I hadn’t ever heard of? I have made SO many chocolate chip cookie recipes here on this site, that when one comes along that is completely new to me, it’s safe to say I am intrigued.

So when my friends over at Imperial Sugar asked if I could make Norwegian Chocolate Chip Cookies to feature on their site, it was a no-brainer. I’m always up for a new-to-me cookie!

BUT if you’re looking for a more traditional-style chocolate chip cookie recipe, try these:


1. Jacques Torres’s Chocolate Chip Cookies

“OMG these cookies are as good as buying them at the bakery!”

This is what people are talking about when they refer to “The New York Times’s chocolate chip cookie recipe.” The cookbook author and writer David Leite adapted it from Jacques Torres to accompany a 2008 article about the science of making a perfect chocolate chip cookie. It’s a tad fussy: You need bread flour and cake flour, and 36 hours to chill the dough for the best texture and flavor. But when we say the results are worth it, we mean it. (One food editor we know — ahem — baked 10 batches to give out as wedding favors.)

Recipe: Jacques Torres’s Chocolate Chip Cookies


Our Best Chocolate Chip Cookie Recipes


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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.

Get the Recipe:Classic Chocolate Chip Cookies

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 &mdash then thaw and air-fry a few as needed for easy after-dinner treats.

Get the Recipe:Air Fryer Chocolate Chip Cookies

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.

Get the Recipe:The Best Crispy Chocolate Chip Cookies

Triple Chocolate-Hazelnut Cookies

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

Get the Recipe:Triple Chocolate-Hazelnut Cookies

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.

Get the Recipe:Mini Bittersweet Chocolate Chip Cookies with Flaky Sea Salt

Chocolate Chip-Coconut Cookies

A classic cookie gets mini chocolate chips and big coconut flavor (thanks to plenty of unsweetened shredded coconut) for a simple twist you won’t be able to resist!

Get the Recipe:Chocolate Chip-Coconut Cookies

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.

Get the Recipe:Cakey Chocolate Chip Cookies

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.

Get the Recipe:Sourdough “Discard” Chocolate Chip Cookies

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.

Get the Recipe:Go-To Chocolate Chip Cookies

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.

Get the Recipe:Almond Flour Chocolate Chip Cookies

Chocolate-Chocolate Chip Cookies with Pecans

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

Get the Recipe:Chocolate-Chocolate Chip Cookies with Pecans

Bittersweet Chocolate Chip-Peanut Cookies

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

Get the Recipe:Bittersweet Chocolate Chip-Peanut Cookies

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.

Get the Recipe:Tahini Chocolate Chip Cookies

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.

Get the Recipe:Extra-Crispy Chocolate Chip Cookies

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!

Get the Recipe:The Best Chewy Chocolate Chip Cookies

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.

Get the Recipe:Waffled Chocolate Chip Cookies

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.

Get the Recipe:Super-Chewy Chocolate Chip Cookies

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.

Get the Recipe:Pumpkin Chocolate Chip Cookies

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.

Get the Recipe:Healthy Chocolate Chip Cookies

Milk Chocolate Chip-Pecan Cookies

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

Get the Recipe:Milk Chocolate Chip-Pecan Cookies

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.

Get the Recipe:Coconut Oil Chocolate Chip Cookies

Chocolate Chip-Banana Chip Cookies

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

Get the Recipe:Chocolate Chip-Banana Chip Cookies

Chocolate Chip Cookies

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

Get the Recipe:Chocolate Chip Cookies

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.

Get the Recipe:Crispy-Cakey Chocolate Chip Cookies

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.


TENDER CRUMB

I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences:

texture: chewy w. medium thickness --- everyone has their preference, and this is mine!

chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite

chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie.

type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter

nuts or other add-ins: NONE!!

With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. It's the "not so secret" secret recipe from Jacque Torres, and I'm sure many of you have read about this or already tried this at home. I've been making this recipe countless times, and have found that the following tips make this cookie absolutely perfect:

- Don't substitute the pastry and bread flours w. AP flour. I really believe that the combination of the pastry and bread flours give the cookie a nice slightly crunchy exterior giving way to a really tender middle.

- Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. The easiest method to chop a block of chocolate: nuke the block at 50% power for a few seconds, no more. It softens the chocolate just enough. Then take a large kitchen knife and chop away! Your effort will be rewarded with really nice ribbons of melted chocolate throughout the cookie.

- Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking. This is not for taste reasons that were recently written about in an article from NY Times (god forbid we're aging cookie dough. let's leave that for wine and cheese). IMHO, refrigeration makes a difference with the look and texture. I think the dough sets in a way so when you bake the cookies, you end up with the lovely wrinkles and folds as the balls of dough spread and bake. Until I encounter another recipe that will move mountains, I think have finally found my perfect chocolate chip cookie!

I would love to hear about your favorite chocolate chip cookie recipe, so do share! :)

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.


Recipe Summary

  • Reynolds® Parchment Paper
  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon (Optional)
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 (12 ounce) bag semi-sweet chocolate chips
  • 1 cup coarsely chopped nuts

Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon set aside.

Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.

Add flour mixture gradually to butter mixture beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.

Bake 10 to 12 minutes or until lightly browned. Cool.


Tips for Making the Perfect Chocolate Chip Cookies

  • Properly measure the all purpose flour using the spoon and sweep method.
  • Use room temperature butter for easier creaming of the butter and sugar.
  • Use a cookie scoop to form uniform balls.
  • Press chocolate chips on the outside of the dough balls before baking for a loaded cookie presentation like the photos!

More Cookie Recipes


Get your flour level just right

The perfect cookie has to have all its components in harmony, and that includes the flour. Too much flour and your cookies will be too dense, too cakey, and have a more "store-bought" texture. Too little flour and you'll miss out on a wonderful craggy, irregular texture. And wheat flour? It has a distracting nutty flavor. Chocolate chip cookies are all about pleasure, kids—this is not the time to try to be healthy.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone


What you'll need

Here's a glance at the ingredients you'll need to make this recipe.

  • Cake flour has a lower protein content than all-purpose flour and contributes to a tender, almost cakelike center in these cookies. Find it in many grocery stores or grab it online. Note: At least in the grocery version of their cookies, Levain does not list cake flour in the ingredients. Instead they use the kind of all-purpose flour that contains diastatic malted barley, a dough conditioner that contributes to tenderness. Using some cake flour at home is the easiest way to replicate the tenderness of the original.
  • Levain uses semi-sweet chocolate chips, so use those to hew as closely as possible to the original. I prefer bittersweet chips when making these (and basically all) cookies, but have listed semi-sweet in the recipe anyway.
  • The walnuts should be very roughly chopped. If you can find a brand that sells "halves and pieces," this is a great bet. Otherwise, buy them in halves or wholes and give them a rough chop yourself.


Chocolate Chip Cookies 101

About the Ingredients:

2 1/2 cups (320g) unbleached all-purpose flourI use an all-purpose flour that is about 10% protein (Gold Medal). If you are using King Arthur Flour (11.7%), you will want to reduce the flour by about 3 tablespoons or 30g or the dough will be too dry. Measuring with a scale is the ONLY way to ensure that the cookies will come out consistently each batch. IF you have to use cup measures, then you’ll want to spoon the flour into the cup and then scrape it clean. Watch me measure flour in my instagram video.

1 1/4 teaspoons baking soda – this is quite a bit of baking soda for a cookie, given the amount of flour. I use this much, because I want the cookies to puff up and then collapse to get the crunchy edge and soft interior. As a rising agent, baking soda needs an acid to react, but there is enough acid in the brown sugar (from the acidic molasses in the sugar). This much baking soda also helps produce a darker color on your cookie, so it isn’t dull looking in the short baking time. ALWAYS SIFT BAKING SODA, because it tends to clump and there is nothing worse than getting a mouthful of baking soda in a cookie.

1 1/2 teaspoons kosher salt – In professional kitchens salt is often referred to as “love!” If a dish needs salt, a chef will say, “add a bit of love to that!” My original recipe was WAY too short on love. Although I was probably using table salt and not kosher salt in 1986, which would have resulted in a saltier cookie. The salt is a contrast to the sweet and enhances all the flavors. If you don’t have enough it will taste flat and lack that caramel flavor.

1 1/2 sticks (170g) unsalted butter, at room temperature – FLAVOR baby. that’s why we use butter in cookies. It melts really fast, so it will cause cookies to spread if you use too much. Note for my European friends: I used American butter, which has a lower fat content than what you have. So your cookies may spread a touch more, since you have even more fast melting fat in your butter.

4 tablespoons (57g) shortening – This is 100% fat (no water like butter), so it won’t produce any gluten structure (which can make a cookie less tender). Shortening doesn’t melt as fast as butter, so the proteins in the cookie (from eggs and flour) have time to set before you have a flat cookie. Shortening is whipped, so it also contains more air bubbles, which help things rise as they bake. Adding a bit of shortening will make a cookie more tender and help keep its shape.

  • For my European and Australian followers: “Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. In Australia the best known brand is Copha.” from Nigella Lawson
  • UPDATE – If you can’t find shortening, you can also use the following, but they are not typically whipped, so they don’t have any rising power, so the cookies may spread a touch more than with shortening:
    • Margarine
    • Solid Coconut Oil
    • Solid Palm Oil
    • Ghee – this is clarified butter, so the water and whey are removed and it has a nutty flavor, but it is pure fat and will have a nice texture, but will SPREAD the cookies
    • Lard – this will impart a flavor, so only use if you like that taste
    • If you can’t find any of these, then use all butter, they will just have a different consistency, but will be delicious.

    1 cup (200g) granulated sugar – Makes for a crisp cookie when baked, so if you want a cookie that stays crisp use white sugar over brown sugar. Sugar also adds to the color of the cookie, so more sugar will produce a more caramelized cookie.

    1 cup (230g) brown sugar, packed – Deeper flavor than white sugar, due to the molasses in the sugar. If your cookies tend to soften more than you like, consider using LESS brown sugar, since it absorbs more moisture into the cookie and softens them.

    1 1/2 teaspoons vanilla extract (make vanilla yourself) – Adds flavor, so use a good one. The artificial vanilla flavoring is not to my taste, but some people love it, so, by all means, go for it, if that’s your favorite. I do recommend making your own just to try it, so easy and tasty! Add the vanilla to the fat, not at the end and you will get a more intense flavor.

    2 eggs, room temperature – adds protein to set the cookie, which prevents it from spreading too much. Eggs also act as a leavener when they are whipped up with air, but in cookies, we’re not whipping them enough to really get that benefit. If your cookies end up with a shiny “crust” on the top, it’s because you whipped the batter too much after adding the eggs and they developed a layer of meringue on the top. You may want this effect, but not typical in a chocolate chip cookie.

    12 ounces chocolate, chopped in largish chunks (about 1/4-inch wide) – I used 72% bittersweet chocolate, but you use whatever kind you want. This is the main flavor of the cookie, so again, I suggest you use your favorite chocolate. I save some larger chunks of chocolate for sticking into the dough after I have scooped them, so they melt on top of the cookie and look dramatic.

    Flaky Sea Salt – Flavor and pretty. The contrast of salt and sweet is addictive. It is why candy bars have sooooooo much salt in them. It enhances the flavors it’s combined with. I use flaky sea salt because it gives you a nice BIG hit of salt and also it looks pretty on the cookie and that does count.


    Our Best Chocolate Chip Cookie Recipes

    Whether you’re team crispy or favor a cookie with a soft, cake-like texture, we’ve got a recipe for you. From classic takes studded with semisweet morsels to new spins packed with add-ins, every single one of these chocolate chip cookie recipes will make you want to head into the kitchen and bake!

    Related To:

    Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

    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.

    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 &mdash then thaw and air-fry a few as needed for easy after-dinner treats.

    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.

    Triple Chocolate-Hazelnut Cookies

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

    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.

    Chocolate Chip-Coconut Cookies

    A classic cookie gets mini chocolate chips and big coconut flavor (thanks to plenty of unsweetened shredded coconut) for a simple twist you won't be able to resist!

    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.

    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.

    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.

    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.

    Chocolate-Chocolate Chip Cookies with Pecans

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

    Bittersweet Chocolate Chip-Peanut Cookies

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

    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.

    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.

    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!

    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.

    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.

    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.

    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.

    Milk Chocolate Chip-Pecan Cookies

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

    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.

    Chocolate Chip-Banana Chip Cookies

    You'll go bananas for this chocolate chip cookie &mdash with chopped banana chips baked right in!

    Chocolate Chip Cookies

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

    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.

    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.