11 Chocolate Chip Cookies

The Heritage Bakery-Style Cookie

The Heritage Bakery-Style Cookie is a testament to the classic American kitchen, designed to provide a nostalgic experience through its perfect balance of textures. This recipe focuses on the chemistry of sugars, using a specific ratio of granulated white sugar for crisp edges and dark brown sugar for a chewy, molasses-infused center. The result is a cookie that holds its shape while remaining soft for several days after baking. Traditionally, this style of cookie became a staple in the mid-20th century when home bakers began experimenting with creaming techniques to introduce air into the dough. This process creates a light, aerated crumb that contrasts beautifully with the dense, melting chocolate pockets. Using high-quality vanilla and ensuring your eggs are at room temperature are key steps in achieving the emulsification necessary for a professional-grade finish.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Directions

1. 1

   1. Preheat your oven to 375 degrees Fahrenheit and line your baking sheets with parchment paper to ensure the cookies do not stick and brown evenly on the bottom.

2. 2

   2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a stand mixer or hand mixer on medium speed for at least 3 minutes until the mixture is pale and fluffy.

3. 3

   3. Add the eggs one at a time, beating well after each addition to ensure the fats and liquids are fully emulsified; then stir in the vanilla extract for aromatic depth.

4. 4

   4. In a separate bowl, whisk the flour, baking soda, and salt to remove any clumps and ensure the leavening agent is distributed evenly throughout the flour.

5. 5

   5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no white streaks remain, being careful not to over-work the dough which can lead to toughness.

6. 6

   6. Fold in the chocolate chips by hand using a spatula, then scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart.

7. 7

   7. Bake for 9 to 11 minutes until the edges are golden brown but the centers are still soft; let them rest on the hot pan for 5 minutes before moving to a wire rack.

Brown Butter and Sea Salt Toffee Cookies

These cookies are a sophisticated evolution of the traditional recipe, utilizing 'beurre noisette' or brown butter to create a deep, nutty flavor profile. By cooking the butter until the milk solids caramelize, you introduce notes of toasted hazelnut and caramel that pair exquisitely with dark chocolate. The addition of flaky sea salt on top acts as a flavor enhancer, cutting through the richness of the fats and sugars to provide a balanced, gourmet finish. This recipe is popular among culinary enthusiasts because it moves away from the one-dimensional sweetness of standard cookies. The dough benefits significantly from a long chilling period, which allows the flour to fully hydrate and the flavors of the browned butter to permeate the entire mixture. The texture is characterized by a thin, crackly top and a dense, fudgy interior that feels luxurious on the palate.

Ingredients

• 1 cup unsalted butter (to be browned)
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 egg plus 1 egg yolk
• 2 tsp vanilla bean paste
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1.5 cups dark chocolate chunks
• Flaky sea salt for topping

Directions

1. 1

   1. Place the butter in a light-colored saucepan over medium heat, stirring constantly as it melts and begins to foam; continue cooking until brown specks appear and it smells like toasted nuts.

2. 2

   2. Immediately transfer the browned butter to a heat-proof bowl and let it cool for 15 minutes before mixing in the brown and white sugars until the mixture resembles wet sand.

3. 3

   3. Whisk in the egg, egg yolk, and vanilla bean paste vigorously for 2 minutes to create a smooth, glossy base that will result in a crackly cookie top.

4. 4

   4. Sift the flour, baking soda, and salt into the wet ingredients and fold gently with a spatula to preserve the air incorporated during the whisking phase.

5. 5

   5. Incorporate the dark chocolate chunks, then cover the dough and refrigerate for at least 2 hours, or ideally overnight, to develop a complex flavor and prevent spreading.

6. 6

   6. Preheat oven to 350 degrees Fahrenheit and scoop chilled dough into 2-ounce balls, placing them on a prepared baking sheet.

7. 7

   7. Bake for 12 to 14 minutes, remove from oven, and immediately sprinkle with a pinch of flaky sea salt while the chocolate is still molten and soft.

Soft-Batch Malted Milk Cookies

The Soft-Batch Malted Milk Cookie is inspired by the classic flavors of an old-fashioned soda fountain malt. The secret ingredient is malted milk powder, which provides a nostalgic, toasted cereal flavor and contributes to an incredibly tender crumb. Because malted milk powder contains barley malt and wheat flour, it alters the protein structure of the dough, resulting in a cookie that is softer and more pillow-like than standard varieties. This recipe is ideal for those who prefer a 'soft-baked' texture that remains moist and flexible even after it has completely cooled. The addition of cornstarch to the dry ingredients further inhibits gluten development, ensuring the cookies stay delicate. These treats are particularly popular with children due to their mild sweetness and smooth, uniform texture.

Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1/3 cup malted milk powder
• 1 large egg
• 1.5 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1.5 cups milk chocolate chips

Directions

1. 1

   1. Preheat your oven to 350 degrees Fahrenheit and prepare your baking surfaces with non-stick mats or parchment paper.

2. 2

   2. Beat the softened butter with the brown sugar, granulated sugar, and malted milk powder until the mixture is creamy and well-combined, which usually takes about 2 to 3 minutes.

3. 3

   3. Incorporate the egg and vanilla extract, beating on medium speed until the batter looks light and fluffy.

4. 4

   4. In a separate container, combine the flour, cornstarch, baking soda, and salt, whisking thoroughly to ensure the cornstarch is evenly distributed for maximum tenderness.

5. 5

   5. Add the dry ingredients to the creamed mixture in two stages, mixing briefly after each addition just until the flour is absorbed.

6. 6

   6. Stir in the milk chocolate chips, which complement the malted flavor better than dark chocolate, and scoop the dough into generous balls.

7. 7

   7. Bake for 10 to 12 minutes, ensuring you do not overbake; the cookies should look set on the edges but still appear slightly 'underdone' in the center to maintain softness.

8. 8

   8. Allow the cookies to cool completely on the tray to let the structure set before handling.

Oatmeal Chocolate Chip Harvest Cookies

The Oatmeal Chocolate Chip Harvest Cookie is a hearty, texture-rich variation that bridges the gap between a snack bar and a dessert. By using old-fashioned rolled oats instead of quick oats, the cookie gains a chewy, substantial mouthfeel that stands up well to the richness of the chocolate. A touch of cinnamon is added to provide warmth and depth, evoking the flavors of a traditional harvest kitchen. This recipe is often seen as a more 'wholesome' take on the classic cookie, providing fiber and a slower release of energy. The oats also absorb moisture from the eggs and butter, which helps keep the cookies from drying out over time. These are excellent for packing in lunches or taking on hikes, as they are sturdier than their flour-only counterparts.

Ingredients

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned rolled oats
• 1.5 cups semi-sweet chocolate chips

Directions

1. 1

   1. Start by preheating your oven to 350 degrees Fahrenheit and preparing your baking sheets with parchment paper.

2. 2

   2. Cream the butter and both types of sugar in a large bowl until the mixture is smooth and light in texture.

3. 3

   3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring the liquid is fully absorbed into the fat.

4. 4

   4. Combine the flour, cinnamon, baking soda, and salt in a separate bowl, then stir this mixture into the creamed butter.

5. 5

   5. Add the rolled oats and chocolate chips, stirring by hand with a heavy spoon until the oats are thoroughly coated in dough.

6. 6

   6. Drop rounded tablespoons of the heavy dough onto the baking sheets, leaving about 2 inches of space between them for slight expansion.

7. 7

   7. Bake for 10 to 12 minutes until the edges are a deep golden brown; the center should still look slightly soft.

8. 8

   8. Let the cookies cool on the sheet for 10 minutes to allow the oats to firm up before moving them to a cooling rack.

Midnight Triple Chocolate Chunk Cookies

For the true chocolate lover, the Midnight Triple Chocolate Chunk Cookie offers an intense cocoa experience. This recipe replaces a portion of the flour with high-quality Dutch-processed cocoa powder, resulting in a dark, rich dough that provides a bitter contrast to the sweet chocolate inclusions. The 'triple' aspect comes from the use of white chocolate, milk chocolate, and dark chocolate chunks, which create a mosaic of colors and varying melting points within the cookie. This style of cookie is inspired by high-end patisseries that prioritize complex flavor profiles over simple sugar content. The use of Dutch-process cocoa is crucial here, as it has been neutralized of its acidity, allowing for a smoother flavor and a deeper black color. These cookies are dense and almost brownie-like in their consistency.

Ingredients

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1/2 cup Dutch-process cocoa powder
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup white chocolate chunks
• 1/2 cup milk chocolate chunks
• 1/2 cup dark chocolate chunks

Directions

1. 1

   1. Preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with silicone baking mats.

2. 2

   2. In your mixer, cream the butter and both sugars until very light and fluffy, then beat in the eggs and vanilla.

3. 3

   3. Sift together the cocoa powder, flour, baking soda, and salt to ensure there are no lumps of cocoa, which can be bitter if not properly dispersed.

4. 4

   4. Mix the dry ingredients into the wet batter on low speed until the dough is a uniform dark brown color.

5. 5

   5. Fold in the three types of chocolate chunks by hand to ensure they are distributed evenly throughout the thick dough.

6. 6

   6. Scoop the dough into large balls (about 3 tablespoons each) and place them on the prepared sheets.

7. 7

   7. Bake for 10 to 12 minutes; because the dough is dark, it is hard to tell when they are browned, so rely on the surface looking set and matte rather than shiny.

8. 8

   8. Allow to cool completely on the pan, as these cookies are very fragile while hot due to the high chocolate-to-flour ratio.

Espresso-Infused Mocha Chip Cookies

The Espresso-Infused Mocha Chip Cookie is a sophisticated treat designed for coffee aficionados. By incorporating finely ground espresso powder into the dough, the natural bitterness of the coffee enhances the fruity and earthy notes of the chocolate chips. This culinary technique is widely used in professional baking to add 'bass notes' to sweet recipes, preventing them from feeling one-dimensional. The aroma of these cookies while baking is reminiscent of a bustling Italian café. This recipe also uses a slightly higher salt content to further amplify the coffee-chocolate connection. The texture is designed to be crisp on the outside with a slightly chewy, caffeine-charged center that pairs perfectly with an after-dinner coffee service.

Ingredients

• 1 cup unsalted butter, softened
• 1.5 cups brown sugar
• 1 large egg
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1.5 cups dark chocolate chips

Directions

1. 1

   1. Preheat the oven to 350 degrees Fahrenheit and prepare your baking pans with parchment paper.

2. 2

   2. Cream the butter and brown sugar together, then dissolve the espresso powder into the vanilla extract before adding both along with the egg to the butter mixture.

3. 3

   3. In a separate bowl, whisk together the flour, baking soda, and salt.

4. 4

   4. Combine the dry and wet ingredients, mixing until just combined, then fold in the dark chocolate chips.

5. 5

   5. Chill the dough for 30 minutes in the refrigerator to help the coffee flavor meld with the fats in the dough.

6. 6

   6. Scoop and bake for 10 to 12 minutes until the edges are firm; the coffee will darken the dough slightly, giving it a rich amber hue.

7. 7

   7. Let cool on a wire rack before serving to allow the mocha flavor to fully settle.

Tahini and Toasted Sesame Chocolate Cookies

This recipe introduces a Middle Eastern twist to the classic chocolate chip cookie by replacing a portion of the butter with tahini (ground sesame paste). The tahini adds a subtle savory, earthy undertone and a unique creaminess that contrasts with the sweetness of the chocolate. It also changes the fat profile of the cookie, leading to a thinner, more delicate structure with a slightly sandy, shortbread-like melt. Toasted sesame seeds are added for a crunch and to reinforce the nutty profile of the tahini. This cookie is a favorite in modern 'fusion' baking, offering a less sugary, more complex alternative to the traditional American style. The combination of sesame and dark chocolate is a classic pairing in many Mediterranean desserts.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup well-stirred tahini
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup dark chocolate chips
• 2 tbsp toasted sesame seeds

Directions

1. 1

   1. Preheat oven to 350 degrees Fahrenheit and line sheets with parchment.

2. 2

   2. Cream the butter, tahini, and sugar together until very smooth; the tahini may make the mixture look thinner than usual butter-cream mixtures.

3. 3

   3. Add the egg and vanilla, beating until well incorporated.

4. 4

   4. Mix the flour, baking soda, and salt in a small bowl, then add to the tahini mixture.

5. 5

   5. Fold in the chocolate chips and sesame seeds.

6. 6

   6. This dough can be quite soft, so use a scoop to place it on the baking sheets and do not flatten them.

7. 7

   7. Bake for 11 to 13 minutes until the edges are just beginning to brown; the cookies will be very soft when they come out, so let them firm up on the pan for 10 minutes.

Maple Bourbon and Toasted Pecan Cookies

The Maple Bourbon and Toasted Pecan Cookie is a celebration of Southern American flavors. Real maple syrup and a splash of Kentucky bourbon are used to flavor the dough, providing a complex sweetness that has hints of wood, smoke, and caramel. The pecans are toasted beforehand to bring out their natural oils and provide a crisp, crunchy contrast to the soft dough. This cookie is particularly popular in the autumn months due to its warming flavor profile. Because maple syrup adds extra liquid, the recipe is balanced with a bit more flour to ensure the cookies don't spread too thin. The bourbon's alcohol mostly bakes off, leaving behind a sophisticated essence that makes these cookies feel like a high-end artisanal product.

Ingredients

• 3/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup real maple syrup
• 1 tbsp bourbon
• 1 egg
• 2.5 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped toasted pecans
• 1 cup semi-sweet chocolate chunks

Directions

1. 1

   1. Preheat oven to 350 degrees Fahrenheit and toast your pecan pieces in the oven for 5-7 minutes until fragrant before starting the dough.

2. 2

   2. Cream the butter and sugar, then beat in the maple syrup, bourbon, and egg until the mixture is uniform.

3. 3

   3. Whisk the dry ingredients together and add to the wet batter, mixing until a stiff dough forms.

4. 4

   4. Fold in the toasted pecans and chocolate chunks.

5. 5

   5. Scoop dough onto prepared pans and bake for 12 to 14 minutes.

6. 6

   6. These cookies have a beautiful mahogany color due to the maple syrup and bourbon; ensure they are fully set before removing from the pan.

Sourdough Discard Chocolate Chip Cookies

This recipe is a brilliant way to use the 'discard' from a sourdough starter, which provides a unique tang that balances the sugar in the cookie. The acidity of the sourdough also reacts with the baking soda to create a light, slightly chewy texture that is difficult to achieve with standard leavening alone. Sourdough cookies have gained a cult following among bread bakers as a zero-waste way to enjoy the complex, fermented flavors of wild yeast in a dessert format. The tanginess is reminiscent of a very mild buttermilk or yogurt, which makes the chocolate flavors pop. Because the discard adds quite a bit of moisture, this recipe uses a higher ratio of dry ingredients and often benefits from a long rest in the fridge to allow the enzymes in the sourdough to further break down the starches for a better crumb.

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 1/2 cup sourdough discard (unfed)
• 1 tsp vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1.5 cups semi-sweet chocolate chips

Directions

1. 1

   1. Melt the butter and whisk it with the sugar until smooth, then whisk in the sourdough discard, egg, and vanilla.

2. 2

   2. Add the flour, baking soda, and salt, stirring until a soft dough forms.

3. 3

   3. Fold in the chocolate chips and let the dough rest in the refrigerator for at least 4 hours (up to 24 hours) to allow the sourdough flavor to develop.

4. 4

   4. Preheat oven to 350 degrees Fahrenheit and scoop the cold dough onto lined baking sheets.

5. 5

   5. Bake for 12 to 15 minutes until the edges are golden.

6. 6

   6. The long fermentation time results in a cookie that is easier to digest and has a much deeper flavor than quick-mix versions.

White Chocolate Macadamia Tropical Cookies

The White Chocolate Macadamia Tropical Cookie is a buttery, rich indulgence that swaps traditional dark chocolate for creamy white chocolate and crunchy macadamia nuts. This combination originated as a popular gift-box item and has become a staple in premium bakeries. The macadamia nuts, being high in fat, provide a buttery crunch that mimics the texture of the cookie dough itself. White chocolate, which is made from cocoa butter rather than cocoa solids, offers a vanilla-forward sweetness that contrasts with the salty, nutty macadamias. This recipe uses a bit of lemon zest to brighten the flavors and prevent the white chocolate from being too heavy. It is a decadent, tropical-inspired treat that feels like a vacation in every bite.

Ingredients

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon zest
• 2.5 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1 cup chopped macadamia nuts

Directions

1. 1

   1. Preheat oven to 350 degrees Fahrenheit and line baking sheets.

2. 2

   2. Cream butter and both sugars with the lemon zest until light and fluffy.

3. 3

   3. Add eggs and vanilla, mixing well.

4. 4

   4. Combine the flour, baking soda, and salt and add to the wet mixture.

5. 5

   5. Stir in the white chocolate chips and macadamia nuts by hand.

6. 6

   6. Scoop onto sheets and bake for 10 to 12 minutes until the edges are just barely starting to turn golden; white chocolate cookies look best when they remain pale.

7. 7

   7. Let cool on the tray for at least 10 minutes as the white chocolate stays liquid longer than dark chocolate and needs time to set.

The Chewy Honey and Rye Chocolate Cookie

The Chewy Honey and Rye Chocolate Cookie is a rustic, artisanal take on the classic that utilizes rye flour for its unique, slightly spicy and earthy flavor. Honey is used as a secondary sweetener, which provides a distinct floral aroma and a humectant quality that keeps the cookies extremely chewy and moist. Rye flour has less gluten than all-purpose flour, resulting in a cookie that is tender and has a slightly different 'snap' than traditional wheat-only cookies. This recipe is a favorite among modern bakers who enjoy experimenting with ancient grains and alternative sugars. The deep, dark notes of the rye and honey are perfectly complemented by bitter dark chocolate with a high cocoa percentage. It is a hearty, flavorful cookie that feels substantial and sophisticated.

Ingredients

• 3/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 egg
• 1 cup rye flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1.5 cups dark chocolate chunks (70% cocoa)

Directions

1. 1

   1. Preheat oven to 350 degrees Fahrenheit.

2. 2

   2. Cream the butter and sugar, then beat in the honey and egg until smooth and well-aerated.

3. 3

   3. Whisk the rye flour, all-purpose flour, baking soda, and salt together, then add to the creamed mixture.

4. 4

   4. Fold in the dark chocolate chunks.

5. 5

   5. Chill the dough for at least 1 hour to allow the rye flour to hydrate, which improves the texture.

6. 6

   6. Scoop onto baking sheets and bake for 10 to 12 minutes.

7. 7

   7. These cookies will have a darker, more matte appearance than standard cookies and a wonderful honey-sweetened aroma.