50 Chocolate Chip Cookies

There's something for everyone in this big batch of recipes!

June 2018 Fun Cooking

June 2018 Fun Cooking

Photo by: Ryan Dausch

Ryan Dausch

Basic Cookie Recipes

Tips and Tricks

  • Use room-temperature eggs — the dough will be easier to combine. If you’re short on time, place the eggs in a bowl of warm water for 5 to 10 minutes.
  • Use an ice cream scoop to evenly portion dough.
  • Leave 2 to 3 inches of space between each scoop of dough on the baking sheets — the cookies will spread a bit.
  • Bake cookies in the upper and lower thirds of the oven and switch the position of the pans halfway through.
  • Don’t overbake — cookies will set as they cool.

Chewy Cookies

New Ways with Chicken Breast

New Ways with Chicken Breast

Chocolate-Hazelnut (No. 1)

Photo by: Ryan Dausch

Ryan Dausch

Chocolate-Hazelnut (No. 1)

1. Chocolate-Hazelnut Make Chewy Chocolate Chip Cookies, melting the butter and adding 1/2 cup chocolate-hazelnut spread. Use only 1/2 cup brown sugar. Stir in 1/2 cup chopped toasted hazelnuts with the chocolate chips.

New Ways with Chicken Breast

New Ways with Chicken Breast

S'mores (No. 2)

Photo by: Ryan Dausch

Ryan Dausch

S'mores (No. 2)

2. S’mores Make Chewy Chocolate Chip Cookies, using only 1 1/4 cups flour; add 1/2 cup finely ground graham crackers to the flour mixture. Use milk chocolate chips instead of semisweet. Pipe marshmallow cream on the warm cookies; let set.

3. Mexican Chocolate Make Chewy Chocolate Chip Cookies, using only 1 1/4 cups all-purpose flour, plus 1/3 cup almond flour; add 1/2 teaspoon cinnamon to the flour mixture. Use dark brown sugar instead of light. Replace the chocolate chips with chopped Mexican chocolate.

4. Macadamia Nut Make Chewy Chocolate Chip Cookies, replacing the semisweet chocolate chips with 1/2 cup each milk chocolate chips, white chocolate chips and chopped salted macadamia nuts.

5. Malted Milk Make Chewy Chocolate Chip Cookies, adding 3/4 cup malted milk powder to the flour mixture; omit the salt. Use only 1/2 cup brown sugar; use 1 tablespoon vanilla. Replace the semisweet chocolate chips with 3/4 cup each milk chocolate chips and chopped crispy chocolate bars.

6. Dipped Mocha Make Chewy Chocolate Chip Cookies, using dark brown sugar; beat in 1 tablespoon instant espresso powder with the butter. Stir in 1/3 cup chopped chocolate-covered espresso beans with the chocolate chips. Make the dip: Melt 4 ounces chopped semisweet chocolate with 1/4 cup heavy cream and 1 tablespoon instant espresso powder. Dip the cooled cookies halfway and let set.

Mix and Match Deviled Eggs_ May Insert

Mix and Match Deviled Eggs_ May Insert

Caramel Corn (No. 7)

Photo by: Ryan Dausch

Ryan Dausch

Caramel Corn (No. 7)

7. Caramel Corn Make Chewy Chocolate Chip Cookies, using only 1/2 cup brown sugar along with 1/2 cup dulce de leche. Replace the semisweet chocolate chips with 1/2 cup each milk chocolate chips and chocolate chunks. Drizzle the cooled cookies with dulce de leche and top with chopped caramel corn.

Mix and Match Deviled Eggs_ May Insert

Mix and Match Deviled Eggs_ May Insert

Snack Attack (No. 8)

Photo by: Ryan Dausch

Ryan Dausch

Snack Attack (No. 8)

8. Snack Attack Make Chewy Chocolate Chip Cookies, stirring in 1 cup lightly crushed potato chips and 1/2 cup broken pretzels with the chocolate chips. Bake 15 to 16 minutes.

9. Giant Salted Caramel Make Chewy Chocolate Chip Cookies; stir in 1/2 cup chopped toasted walnuts with the chocolate chips. Pat the dough into a buttered 10-inch cast-iron skillet, then press in 12 chocolate-covered chewy caramels. Sprinkle with flaky sea salt. Bake at 375 degrees F until a toothpick inserted into the center comes out clean, about 30 minutes. Cool.

10. Cranberry Pecan Make Chewy Chocolate Chip Cookies, using 2/3 cup each semisweet chocolate chips and milk chocolate chips; stir in 2/3 cup each rolled oats, sweetened shredded coconut, dried cranberries and chopped pecans. Drop 1/4 cupfuls of dough (about 10) onto parchment-lined baking sheets. Bake at 350 degrees F, 20 to 25 minutes.

11. Blueberry-Cornmeal Make Chewy Chocolate Chip Cookies, using only 1 1/4 cups flour, plus 1/4 cup yellow cornmeal. Use 1/2 cup each chocolate chips and fresh blueberries. Roll the balls of dough in turbinado sugar before baking.

Mix and Match Deviled Eggs_ May Insert

Mix and Match Deviled Eggs_ May Insert

Chocolate-Raspberry (No. 12)

Photo by: Ryan Dausch

Ryan Dausch

Chocolate-Raspberry (No. 12)

12. Chocolate-Raspberry Make Chewy Chocolate Chip Cookies, adding 1/4 cup dark cocoa powder to the flour mixture. Use only 3/4 cup semisweet chocolate chips; stir in 1/2 cup each white chocolate chips and lightly crushed freeze-dried raspberries.

13. Cream Cheese-Stuffed Strawberry Mix 6 ounces softened cream cheese with 1/4 cup confectioners’ sugar and 1 teaspoon vanilla until smooth; freeze until firm, about 1 hour. Make Chewy Chocolate Chip Cookies, stirring in 3/4 cup chopped freeze-dried strawberries. Flatten each ball of dough, place 1 teaspoon of the cream cheese mixture in the center, then form the dough around it, rolling until smooth.

14. Peanut-Raisin Make Chewy Chocolate Chip Cookies, replacing the semisweet chocolate chips with 1/3 cup each milk chocolate chips, bittersweet chocolate chips, dark chocolate chips, raisins and salted peanuts.

15. Oatmeal Raisin Make Chewy Chocolate Chip Cookies, using only 1 1/4 cups flour; add 1 cup rolled oats and 1/2 teaspoon cinnamon to the flour mixture. Stir in 1/2 cup golden raisins with the chocolate chips.

16. Ginger-Molasses Make Chewy Chocolate Chip Cookies, adding 1/2 teaspoon each ground ginger and cinnamon and 1/8 teaspoon ground cloves to the flour mixture. Replace the light brown sugar with 1/3 cup dark brown sugar, 1/4 cup granulated sugar and 3 tablespoons molasses. Stir in 1/2 cup chopped crystallized ginger with the chocolate chips. Roll the balls of dough in turbinado sugar before baking.

17. Honey-Almond Make Chewy Chocolate Chip Cookies, using only 1/4 cup brown sugar, plus 1/4 cup honey. Use 2 teaspoons vanilla. Stir in 1/2 cup toasted sliced almonds with the chocolate chips.

18. Butterscotch-Pecan Make Chewy Chocolate Chip Cookies, replacing the semisweet chocolate chips with 3/4 cup butterscotch chips and 1/2 cup each bittersweet chocolate chips and chopped pecans.

19. Bourbon-Brown Butter Make Chewy Chocolate Chip Cookies, browning the butter in a skillet over medium heat, swirling, 8 to 10 minutes; let cool. Replace the light brown sugar with 3/4 cup dark brown sugar and 1/4 cup granulated sugar. Beat in 2 tablespoons bourbon with the vanilla. Replace the chocolate chips with chopped dark chocolate.

20. Cinnamon Sugar Make Chewy Chocolate Chip Cookies, using milk chocolate chips instead of semisweet. Roll the balls of dough in cinnamon sugar before baking. Whisk 1/3 cup confectioners’ sugar with 1 teaspoon water and 1/4 teaspoon vanilla; drizzle over the cooled cookies.

21. Tropical Make Chewy Chocolate Chip Cookies, adding 2 tablespoons dark rum and 1/2 teaspoon coconut extract with the vanilla. Replace the semisweet chocolate chips with 1/2 cup each milk chocolate chips and white chocolate chips; stir in 1 cup chopped candied pineapple.

22. Whole Wheat Make Chewy Chocolate Chip Cookies, using 1 cup all-purpose flour and 1/2 cup whole-wheat flour; add 2 tablespoons wheat germ to the flour mixture. Use 1 tablespoon vanilla.

23. Tahini Make Chewy Chocolate Chip Cookies, using only 1 stick butter. Beat in 1/2 cup tahini before adding the egg.

24. Rye and Millet Make Chewy Chocolate Chip Cookies, using 1/2 cup each all-purpose flour, whole-wheat flour and light rye flour and 1/4 cup oat flour. Stir in 1/2 cup dry millet with the chocolate chips.

25. Tassies Make Chewy Chocolate Chip Cookies, replacing the chocolate chips with 4 ounces chopped semisweet chocolate. Divide heaping teaspoons among 36 buttered mini-muffin cups, filling each about two-thirds full. Bake as directed.

Crispy Cookies

26. Salted Olive Oil Make Crispy Chocolate Chip Cookies, replacing the vegetable oil with extra-virgin olive oil. Replace the semisweet chocolate chips with 1 1/4 cups bittersweet chocolate chips. Sprinkle with flaky salt before baking.

New Ways with Chicken Breast

New Ways with Chicken Breast

Chocolate-Mint (No. 27)

Photo by: Ryan Dausch

Ryan Dausch

Chocolate-Mint (No. 27)

27. Chocolate-Mint Make Crispy Chocolate Chip Cookies, adding 1/4 cup dark cocoa powder to the flour mixture. Replace the vanilla with 1/2 teaspoon peppermint extract. Replace the chocolate chips with roughly chopped mint chocolate. Melt 4 ounces chopped white chocolate with 2 teaspoons coconut oil, then stir in 1 to 2 drops green food coloring; drizzle over the cooled cookies.

Mix and Match Deviled Eggs_ May Insert

Mix and Match Deviled Eggs_ May Insert

Candied Orange (No. 28)

Photo by: Ryan Dausch

Ryan Dausch

Candied Orange (No. 28)

28. Candied Orange Make Crispy Chocolate Chip Cookies, adding 1 teaspoon finely grated orange zest with the vanilla. Replace the chocolate chips with 4 ounces chopped bittersweet chocolate. Stir in 1/4 cup chopped candied orange peel. Dip the cooled cookies into 12 ounces melted bittersweet chocolate and top with more chopped candied orange peel. Let set.

New Ways with Chicken Breast

New Ways with Chicken Breast

Chile-Spiced (No. 29)

Photo by: Ryan Dausch

Ryan Dausch

Chile-Spiced (No. 29)

29. Chile-Spiced Make Crispy Chocolate Chip Cookies, adding 2 teaspoons ancho chile powder and 1/4 teaspoon cayenne to the flour mixture.

30. Sesame Make Crispy Chocolate Chip Cookies, adding 3 tablespoons toasted sesame seeds to the flour mixture. Use 3 tablespoons vegetable oil and 1 tablespoon toasted sesame oil. Replace the chocolate chips with dark chocolate chunks.

31. Coconut Make Crispy Chocolate Chip Cookies, replacing the vegetable oil with melted coconut oil. Add 1/4 teaspoon coconut extract with the vanilla. Stir in 1/2 cup unsweetened shredded coconut with the chocolate chips.

32. Cracked Black Pepper Make Crispy Chocolate Chip Cookies, adding 2 teaspoons coarsely ground black pepper to the flour mixture. Replace the chocolate chips with 8 ounces chopped bittersweet chocolate.

33. Cardamom Make Crispy Chocolate Chip Cookies, adding 1/2 teaspoon ground cardamom to the flour mixture. Replace the water with orange blossom water. Use 3/4 cup each semisweet chocolate chips and white chocolate chips.

34. Chai Make Crispy Chocolate Chip Cookies, adding 2 tablespoons loose chai tea (from about 7 bags) to the flour mixture. Steep 1 chai tea bag in 3 tablespoons hot milk for 5 minutes, then whisk into 1 cup confectioners’ sugar; drizzle over the cooled cookies.

35. Maple Make Crispy Chocolate Chip Cookies, using only 2 tablespoons brown sugar, plus 2 tablespoons pure maple syrup. Add 1 teaspoon maple extract with the vanilla. Use bittersweet chocolate chips instead of semisweet.

36. Toffee Make Crispy Chocolate Chip Cookies, replacing the brown sugar with 1/4 cup golden syrup (such as Lyle’s). Use 1/2 cup each semisweet chocolate chips and milk chocolate chips; stir in 1/2 cup toffee chips.

37. Beer-Glazed Reserve 3 tablespoons beer from one 12-ounce bottle wheat beer. Simmer the remaining beer in a saucepan over medium heat until reduced to 1/4 cup, 5 to 7 minutes; let cool. Make Crispy Chocolate Chip Cookies, using only 2 tablespoons brown sugar; add 1/2 teaspoon finely grated orange zest. Omit the water and add the reduced beer. Replace the semisweet chocolate chips with 1 cup milk chocolate chips. Whisk 1 cup confectioners’ sugar with the reserved 3 tablespoons beer; drizzle over the cooled cookies.

Cakey Cookies

38. Whoopie Pie Make Cakey Chocolate Chip Cookies, using only 1 3/4 cups flour; add 1/4 cup dark cocoa powder to the flour mixture. Replace the semisweet chocolate chips with 3/4 cup each white chocolate chips and dark chocolate chips. Once cooled, flip over half the cookies and top each with a marshmallow. Bake at 350 degrees F until the marshmallows are soft, 3 minutes. Sandwich with the remaining cookies.

39. Cherry-Dark Chocolate Make Cakey Chocolate Chip Cookies, using only 1 3/4 cups flour; add 1/4 cup dark cocoa powder to the flour mixture. Replace the chocolate chips with 1 cup chocolate chunks; stir in 1 cup dried cherries.

40. Cookies and Cream Make Cakey Chocolate Chip Cookies, replacing the chocolate chips with 1/2 cup mini chocolate chips; stir in 1 1/4 cups chopped chocolate sandwich cookies.

41. Cookie Butter Make Cakey Chocolate Chip Cookies, using only 1/4 cup brown sugar, plus 1/2 cup speculoos (cookie butter). Use 3/4 cup each semisweet chocolate chips and milk chocolate chips.

42. Peanut Butter and Jelly Make Cakey Chocolate Chip Cookies, using an extra 1/4 cup flour. Add 1/3 cup peanut butter with the butter. Omit the sour cream. Replace the chocolate chips with 3/4 cup mini chocolate chips. Make an indentation in the center of each dough scoop using the back of a measuring spoon and freeze until chilled, about 30 minutes. Fill each indentation with strawberry jam. Bake 12 to 14 minutes.

Mix and Match Deviled Eggs_ May Insert

Mix and Match Deviled Eggs_ May Insert

Red Velvet-White Chocolate (No. 43)

Photo by: Ryan Dausch

Ryan Dausch

Red Velvet-White Chocolate (No. 43)

43. Red Velvet–White Chocolate Make Cakey Chocolate Chip Cookies, adding 2 tablespoons unsweetened cocoa powder to the flour mixture. Stir 2 teaspoons red gel food coloring into the sour cream. Use white chocolate chips instead of semisweet.

44. Sweet Almond Make Cakey Chocolate Chip Cookies, beating 1/3 cup almond paste with the butter. Use 1 1/2 cups flour and 3/4 teaspoon salt. Replace the vanilla with 1/4 teaspoon almond extract; add 1 tablespoon amaretto. Omit the sour cream. Use only 1 cup chocolate chips; stir in 1 cup chopped salted almonds.

45. Banana-Walnut Make Cakey Chocolate Chip Cookies, adding 1/2 teaspoon apple pie spice to the flour mixture. Replace the sour cream with 1 mashed banana. Stir in 1/2 cup chopped toasted walnuts with the chocolate chips.

46. Walnut-Sweet Potato Roast 1 large sweet potato at 375 degrees F until tender, 1 hour; let cool, then peel and mash. Make Cakey Chocolate Chip Cookies, adding 1 teaspoon cinnamon to the flour mixture. Replace the sour cream with 1 cup of the mashed sweet potato. Use only 3/4 cup chocolate chips and stir in 3/4 cup chopped candied walnuts.

47. Key Lime Make Cakey Chocolate Chip Cookies, using only 1 3/4 cups flour; add 1/2 cup finely ground graham crackers to the flour mixture. Add 2 tablespoons Key lime juice, 1 teaspoon finely grated lime zest and 2 drops green food coloring with the vanilla. Omit the sour cream. Use 3/4 cup each semisweet chocolate chips and white chocolate chips. Whisk 3/4 cup confectioners’ sugar with 1 1/2 tablespoons Key lime juice and 1/4 teaspoon lime zest; drizzle over the cooled cookies.

48. Lemon Make Cakey Chocolate Chip Cookies, adding 1 tablespoon each finely grated lemon zest and juice with the vanilla. Replace the semisweet chocolate chips with 3/4 cup each milk chocolate chips and white chocolate chips. Whisk 2 1/2 cups confectioners’ sugar with 1/4 cup lemon juice and a splash of water if needed; dip the cooled cookies halfway into the icing. Top with yellow sprinkles.

49. Birthday Cake Make Cakey Chocolate Chip Cookies, using 1 tablespoon vanilla. Replace the semisweet chocolate chips with 3/4 cup each milk chocolate chips and white chocolate chips; stir in 1/4 cup rainbow sprinkles.

50. Matcha-White Chocolate Make Cakey Chocolate Chip Cookies, adding 2 tablespoons matcha powder to the flour mixture. Use only 1/2 teaspoon vanilla and add 1/4 teaspoon almond extract. Replace the semisweet chocolate chips with 1 cup white chocolate chips.

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