Chocolate Chip Cookie Recipes

A homemade chocolate chip cookie is a comforting, nostalgic treat—especially when it's as good as this one. For our very best soft chocolate chip cookie recipe, we use plenty of unsalted butter and a combination of brown sugar and granulated sugar to create the soft texture. Be sure to use good quality chocolate chips, and don't overmix the cookie dough to ensure the cookies are tender, not chewy. (Prefer a crisp cookie? Try our Crisp and Chewy Chocolate Chip Cookie recipe.)

Lovers of fluffy chocolate chip cookies will adore these cakey treats. Our easy recipe calls for using a higher proportion of flour than other chocolate chip cookie recipes and less butter and sugar. It produces tender, light cookies that are packed with chocolate chips. 

These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.

Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges, and extra-big.

Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.

Unlike traditional recipes, this batter produces very flat and crisp chocolate chip cookies. Use an ice cream scoop to ensure even baking and uniform size. They spread wide on the pan while baking.

If you love ice cream with lots of mix-ins, then these chocolate-chip cookies may be your new favorite treat. Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, this cookie will delight every type of sweet snacker.

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots of chocolate chips -- a whopping 4 1/2 cups go into the batter.

A generous helping of two types of chips--semisweet and milk chocolate--makes these soft, cakey cookies--an alternative to the traditional recipe--even more tempting than usual.

It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.

Longing for homemade chocolate chip cookies in a snap? Nut butter does double duty by replacing both flour and regular butter in these five-ingredient, two-bite (gluten-free!) treats.