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Table of Contents
- 1 Classic Brown Sugar Chewy
- 2 Classic Brown Sugar Chewy
- 3 Cornstarch Thick Softies
- 4 Cornstarch Thick Softies
- 5 Extra Yolk Gooey Centers
- 6 Extra Yolk Gooey Centers
- 7 Browned Butter Rippled Edges
- 8 Browned Butter Rippled Edges
- 9 Olive Oil Nutty Twist
- 10 Olive Oil Nutty Twist
- 11 No-Chill Ultra Thick
- 12 No-Chill Ultra Thick
- 13 Chocolate Chunk Melty Pools
- 14 Chocolate Chunk Melty Pools
- 15 Sea Salt Flaky Top
- 16 Sea Salt Flaky Top
- 17 Dark Brown Caramel Chew
- 18 Dark Brown Caramel Chew
- 19 Malted Milk Powder Magic
- 20 Malted Milk Powder Magic
- 21 Molasses Deep Flavor
- 22 Molasses Deep Flavor
- 23 Bread Flour Tall Towers
- 24 Bread Flour Tall Towers
- 25 Oatmeal Raisin Studded
- 26 Oatmeal Raisin Studded
- 27 Peanut Butter Swirl Delight
- 28 Peanut Butter Swirl Delight
- 29 White Chocolate Cranberry Mix
- 30 White Chocolate Cranberry Mix
- 31 Dark Chocolate Intense Bite
- 32 Dark Chocolate Intense Bite
- 33 Coconut Lime Sea Salt
- 34 Coconut Lime Sea Salt
- 35 Bar Form Easy Squares
- 36 Bar Form Easy Squares
- 37 Giant Bakery Style
- 38 Giant Bakery Style
- 39 Double Chocolate Overload
- 40 Double Chocolate Overload
Classic Brown Sugar Chewy
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Check PriceThis is the cookie that started it all for me—the one I turn to when I need that perfect balance of crispy edges and a soft, almost underbaked center. The secret here is using all brown sugar instead of the typical white-and-brown combo. Brown sugar is packed with molasses, which not only adds that deep caramel flavor but actually pulls moisture from the air, keeping your cookies tender for days. I learned this trick from my grandmother, and now it’s the only chocolate chip cookie my kids will let me make for their lunchboxes.
The key to getting these absolutely perfect is to slightly underbake them—they’ll look a little too pale when you pull them out, but trust me, they’ll finish cooking on the pan and turn into the chewiest cookies you’ve ever had. I also like to chill the dough for at least an hour before baking, which prevents excessive spreading and gives you those beautiful thick cookies everyone craves.
Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, beat softened butter and brown sugar until fluffy, about 3 minutes, then add eggs and vanilla and mix until combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until no flour streaks remain.
- Fold in the chocolate chips, then cover the dough and refrigerate for at least 1 hour.
- Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers still look slightly underdone.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cornstarch Thick Softies
If you’ve ever wondered how bakeries get those impossibly thick, pillowy cookies that stay soft for days, cornstarch is your answer. I stumbled on this technique by accident when I ran out of flour and had to substitute a portion with cornstarch, and now I’ll never go back. The cornstarch interrupts the gluten formation just enough to create the most tender, cake-like texture while still maintaining that essential cookie chew. These beauties puff up in the oven like little domes and stay incredibly soft—no crispy edges here!
My favorite thing about these cookies is how they stay fresh. I’ve had them sit in an airtight container for five days and they’re still just as soft as day one. The trick is not to overbake them—take them out when the centers still look slightly underdone and the edges are just barely set. They’ll look puffy and pale, but that’s exactly what you want.
Ingredients
Method
- Preheat oven to 325°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt until well combined.
- Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Add the flour mixture to the wet ingredients and mix on low speed just until combined.
- Fold in chocolate chips with a spatula, then chill dough for 30 minutes.
- Scoop dough into 3-tablespoon portions and roll into tall balls, placing 3 inches apart on baking sheets.
- Bake for 12-13 minutes until edges are barely golden but centers look puffy and underdone, then cool on the pan for 10 minutes before transferring to a wire rack.
Extra Yolk Gooey Centers
When my daughter asked me to make cookies that “stay melty in the middle forever,” I knew I needed to bring in the big guns: extra egg yolks. Egg yolks are pure fat and emulsifiers, which means they create the richest, most luxurious texture imaginable. This recipe uses three yolks and only one whole egg, which sounds extravagant, but the result is a cookie with an almost brownie-like fudgy center that stays gooey even when completely cooled. These are the cookies I make when I really want to impress.
The texture is unlike any other chocolate chip cookie—they’re dense and rich, with centers that remain soft and nearly underbaked no matter how long you bake them. I like to use dark chocolate chips in these because the bitterness balances out the richness from all those yolks. Just make sure you bring your eggs to room temperature before mixing, or the butter will seize up and you’ll lose that silky dough texture.
Ingredients
Method
- Preheat oven to 325°F and line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, and salt in a bowl and set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed until creamy and smooth, about 3 minutes.
- Add the whole egg and egg yolks one at a time, beating well after each addition, then mix in vanilla extract.
- Reduce mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain.
- Fold in dark chocolate chips using a rubber spatula until evenly distributed throughout the dough.
- Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.
- Bake for 13-14 minutes until edges are set and lightly golden but centers still appear very soft and underbaked.
- Allow cookies to cool on the baking sheet for 8-10 minutes before carefully transferring to a wire rack to cool completely.
Browned Butter Rippled Edges
If you’ve never tried browning your butter before making cookies, prepare to have your world absolutely rocked. Those rippled, almost lacy edges you see on bakery-style cookies? That’s the browned butter working its magic. The nutty, caramel-like flavor it adds is something you just can’t get from regular melted butter, and honestly, once you go browned butter, it’s hard to go back. The key is to let that butter cool down completely before mixing it with your sugars—patience here pays off in the form of cookies that spread just right and develop those gorgeous, crispy-chewy edges we’re all after.
I love making a big batch of browned butter and keeping it in the fridge so I can whip these up whenever the craving hits. Just remember to bring it back to room temperature before using, or you’ll end up with clumpy dough. These cookies are perfect for when you want to impress without a ton of extra effort—the browned butter does most of the heavy lifting for you.
Ingredients
Method
- Brown the butter in a saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty, about 5-7 minutes, then let it cool completely to room temperature.
- Whisk together flour, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, beat the cooled browned butter with both sugars until well combined, then add eggs and vanilla, mixing until smooth.
- Stir in the flour mixture until just combined, fold in chocolate chips, then scoop dough onto parchment-lined baking sheets and bake at 350°F for 11-13 minutes until edges are golden and rippled.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Olive Oil Nutty Twist
I know what you’re thinking—olive oil in chocolate chip cookies? Trust me on this one. Using a fruity, good-quality olive oil instead of butter creates the most incredible chewy texture that stays soft for days. Plus, you get this subtle, almost savory depth that makes these cookies ridiculously addictive. I like to add toasted walnuts or pecans to play up that nutty, sophisticated vibe, and finish them with a sprinkle of flaky sea salt. They’re definitely not your grandma’s chocolate chip cookies, but in the best possible way.
The beauty of these is that there’s no softening butter or waiting around—you can literally go from craving to cookie in under 30 minutes. They’re also a fantastic option if you’re cooking for someone who’s dairy-free but still wants that ultimate chocolate chip cookie experience. Just make sure you’re using a mild, fruity olive oil rather than something super peppery or robust.
Ingredients
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper, then whisk together flour, baking soda, and salt in a bowl.
- In a large bowl, whisk together olive oil and both sugars until well combined, then add eggs and vanilla, whisking until smooth and emulsified.
- Stir the flour mixture into the wet ingredients until just combined, then fold in chocolate chips and toasted walnuts.
- Scoop rounded tablespoons of dough onto prepared baking sheets, sprinkle with flaky sea salt, and bake for 10-12 minutes until edges are set but centers are still soft.
- Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to finish cooling.
No-Chill Ultra Thick
For those nights when you need cookies NOW and don’t have time to wait for dough to chill in the fridge, these thick, bakery-style beauties are your answer. The secret is using more flour and an extra egg yolk to create a dough that’s sturdy enough to hold its shape without any chilling time. You’ll get those tall, thick cookies with gooey centers and slightly crisp edges—basically everything you want in a chocolate chip cookie without the wait. I use a cookie scoop to make sure they’re all the same size, which helps them bake evenly and look professional.
These are my go-to when the kids’ bake sale sneaks up on me or when unexpected guests are coming over. The dough is pretty forgiving, too, so if you accidentally overbake them by a minute or two, they’ll still turn out soft and delicious. Just be sure not to flatten them before baking—letting them stay in those tall dough ball shapes is what gives you that perfect thick cookie structure.
Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper, then whisk together flour, baking soda, cornstarch, and salt in a medium bowl.
- In a large bowl, mix melted butter with both sugars until combined, then add eggs, egg yolk, and vanilla, beating until smooth and thick.
- Stir in the flour mixture until just combined and no streaks remain, then fold in chocolate chips until evenly distributed.
- Use a large cookie scoop to portion dough into tall mounds on prepared baking sheets, spacing them 3 inches apart, and bake for 12-14 minutes until edges are golden but centers look slightly underdone.
- Let cookies cool completely on the baking sheet to allow them to set and maintain their thick shape.
Chocolate Chunk Melty Pools
Here’s the secret nobody tells you about those bakery-style cookies with the gorgeous chocolate puddles: you need to use hand-chopped chocolate chunks, not chips. I know, I know—it’s an extra step when you’re already busy. But those irregular pieces create those Instagram-worthy melted pools that make everyone think you’re a baking genius. The varied sizes mean some pieces melt completely while others stay chunky, giving you different chocolate experiences in every bite.
The other game-changer here is pulling them from the oven when they still look slightly underdone in the center. They’ll continue cooking on the baking sheet, and that’s what gives you those soft, almost gooey centers with crispy edges. Trust the process—even if your brain is screaming that they need another minute!
Ingredients
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, beat softened butter with both sugars until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually stir in the flour mixture until just combined, being careful not to overmix.
- Fold in the hand-chopped chocolate chunks, reserving a handful to press into the tops of cookies before baking.
- Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.
- Press a few extra chocolate chunks onto the top of each dough ball for maximum chocolate pools.
- Bake for 11-13 minutes until edges are golden but centers still look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Sea Salt Flaky Top
This is the cookie that converted my husband from a “cookies are just okay” person to someone who actually requests them. The flaky sea salt on top isn’t just for looks—it completely transforms the flavor profile by creating this sweet-salty contrast that keeps you reaching for just one more. I use Maldon or another flaky finishing salt (not regular table salt, that would be way too intense), and I sprinkle it on right when the cookies come out of the oven so it sticks perfectly.
The trick is not being shy with the salt. You want those delicate flakes visible on top, catching the light. I’ve watched friends tentatively dust on barely-there amounts, and it just doesn’t have the same impact. Be bold! The sweetness of the cookie can handle it, and that little crunch of salt against the soft cookie is absolutely divine.
Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
- Beat butter with both sugars in a large bowl until creamy and smooth, about 2-3 minutes.
- Add eggs and vanilla extract, mixing until fully incorporated and mixture is fluffy.
- Gradually add the flour mixture, stirring just until no dry streaks remain.
- Fold in chocolate chips until evenly distributed throughout the dough.
- Roll dough into balls using about 1.5 tablespoons of dough per cookie and place on prepared sheets.
- Bake for 10-12 minutes until edges are set and lightly golden but centers are still soft.
- Immediately upon removing from oven, sprinkle each cookie generously with flaky sea salt.
- Allow cookies to cool on baking sheet for 3-4 minutes, then transfer to a cooling rack.
Dark Brown Caramel Chew
Want to know the easiest way to make your cookies taste like they came from an expensive bakery? Swap out half (or even all) of your white sugar for dark brown sugar. The molasses content creates this deep, almost toffee-like flavor that tastes unbelievably complex, even though you’re literally just using a different sugar. These cookies stay chewy for days—not that they’ll last that long in your house. The texture is dense and soft, almost like a blondie in cookie form.
I developed this recipe after a mom in my book club mentioned she could never get her cookies chewy enough. The high brown sugar ratio is part of the magic, but I also slightly underbake them and let them rest on the baking sheet for a full five minutes before moving them. That resting time is crucial—it lets them set up while keeping that amazing chew. My kids call these “the caramel ones” even though there’s no actual caramel in them!
Ingredients
Method
- Preheat oven to 325°F and line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt together in a bowl and set aside.
- In a large bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth and well combined.
- Add the whole egg, egg yolk, and vanilla extract, whisking vigorously until mixture is glossy and smooth.
- Add the flour mixture all at once and stir with a wooden spoon or spatula until just combined.
- Fold in chocolate chips until evenly distributed throughout the thick dough.
- Scoop dough into rounded tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes until edges are just set but centers still look very soft and slightly underbaked.
- Remove from oven and let cookies rest on the baking sheet for 5 full minutes without moving them.
- Transfer cookies to a wire rack to cool completely, where they will continue to set up with a chewy texture.
Malted Milk Powder Magic
If you’ve never added malted milk powder to your chocolate chip cookies, you’re in for the most delightful surprise! This secret ingredient transforms an ordinary cookie into something that tastes like your favorite malted milkshake in cookie form. The malt adds a subtle toasty, almost caramel-like depth that makes everyone ask “what’s different about these?” They’re especially perfect for anyone who grew up loving Whoppers or malted milkshakes—it’s pure nostalgia in every bite.
The magic happens because malted milk powder doesn’t just add flavor; it actually affects the texture too, creating an extra-tender crumb that stays soft for days. I always keep a container in my pantry now because once you taste these, regular chocolate chip cookies just feel like they’re missing something special.
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Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, malted milk powder, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add eggs and vanilla extract to the butter mixture and beat until well combined.
- Gradually mix in the dry ingredients until just combined, then fold in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Molasses Deep Flavor
When you want a chocolate chip cookie with some serious personality, molasses is your answer. Just a couple tablespoons transforms the standard cookie into something wonderfully complex—think warm spices and a deep, almost mysterious sweetness that makes these taste like they came from a fancy bakery. The molasses creates this beautiful dark golden color and gives the cookies an addictive chewiness that’s impossible to resist.
These are my go-to when I want to impress someone or just treat myself to something extra special on a rainy afternoon. The flavor gets even better the next day as the molasses mellows and melds with the butter and brown sugar, so they’re perfect for making ahead. Fair warning though: they disappear fast, so you might want to hide a few for yourself!
Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
- Beat butter, brown sugar, and granulated sugar together until fluffy, about 3-4 minutes.
- Add eggs, molasses, and vanilla extract to the butter mixture and beat until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in chocolate chips with a spatula until evenly distributed throughout the dough.
- Scoop dough into rounded tablespoons and place 2 inches apart on prepared baking sheets.
- Bake for 10-11 minutes until edges are set but centers appear slightly soft, then cool on pans for 5 minutes before transferring to wire racks.
Bread Flour Tall Towers
Want cookies that look like they came straight from a trendy cookie shop? The secret is swapping all-purpose flour for bread flour. The higher protein content creates more gluten structure, which means your cookies bake up thick and tall instead of spreading flat. You’ll get those gorgeous crispy edges with a soft, almost pillowy center that stays puffy instead of pancaking out. It’s such a simple swap but the difference is dramatic!
These are the cookies I make when I want to wow people at a bake sale or potluck. They just look impressive stacked up tall with all those gooey chocolate pools on top. The texture is different too—more substantial and chewy, with a satisfying bite that cookie lovers absolutely go crazy for. Just be sure not to overbake them; pull them out when they still look slightly underdone in the center for the best results.
Ingredients
Method
- Preheat oven to 325°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together bread flour, baking soda, and salt until well combined.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla extract to the butter mixture and whisk vigorously until mixture is glossy and well combined.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until just combined.
- Fold in chocolate chips, then refrigerate dough for 15 minutes to firm up slightly.
- Scoop dough into 1/4 cup portions and roll into tall balls, then place 3 inches apart on prepared baking sheets.
- Bake for 12-13 minutes until edges are golden brown but centers still look slightly underbaked, then let cool on baking sheets for 10 minutes before transferring to wire racks.
Oatmeal Raisin Studded
Here’s a little secret that’ll change your chocolate chip cookie game forever: adding oats and raisins doesn’t just make these cookies more wholesome, it actually creates the most incredible chewy texture that stays soft for days. I stumbled onto this variation when I had leftover oats from making breakfast, and now it’s the recipe my kids request most often. The oats soak up just enough moisture from the dough to create these wonderfully thick, bakery-style cookies that have the perfect balance of chewiness on the inside with slightly crisp edges.
The key is not to overmix once you add the oats – you want them to stay distinct in the dough so every bite has that satisfying texture contrast. I also love that these feel a little less guilt-inducing than regular chocolate chip cookies (even though we all know they’re still a treat!), which means I don’t feel quite so bad when the kids sneak a second one after school.
Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Gently fold in oats, chocolate chips, and raisins until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Peanut Butter Swirl Delight
If you’ve got peanut butter lovers in your house, these cookies are about to become your new best friend. Instead of just adding peanut butter chips or mixing peanut butter into the entire dough, we’re creating gorgeous swirls by dolloping creamy peanut butter into the chocolate chip dough and gently folding it in. This technique gives you pockets of rich, salty-sweet peanut butter throughout each cookie, and the visual marbling effect makes them look absolutely bakery-worthy. My neighbor actually asked if I’d special-ordered them!
The trick to getting those perfect swirls is warming your peanut butter just slightly – about 10 seconds in the microwave – so it’s more fluid and easier to fold without completely blending into the dough. Don’t overwork it; you want to see distinct ribbons of peanut butter running through the dough. These cookies bake up beautifully golden with little pockets of melted peanut butter that practically melt in your mouth.
Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, beat softened butter with granulated sugar and brown sugar until creamy and smooth, about 2-3 minutes.
- Add eggs and vanilla extract, beating until well combined and fluffy.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Stir in chocolate chips until evenly distributed.
- Warm peanut butter in microwave for 10 seconds, then dollop spoonfuls throughout the cookie dough.
- Use a spatula to gently fold and swirl the peanut butter through the dough, leaving visible ribbons and streaks.
- Scoop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
- Bake for 9-11 minutes until edges are set and golden but centers are still soft.
- Cool on baking sheet for 3 minutes before moving to a wire rack.
White Chocolate Cranberry Mix
This variation brings such a beautiful pop of color and sophistication to your cookie platter – the ruby red cranberries against creamy white chocolate chips make these look almost too pretty to eat. Almost. The tartness of dried cranberries cuts through the sweetness of white chocolate in the most perfect way, creating a flavor combination that feels a little more grown-up while still being a total crowd-pleaser. I started making these during the holidays, but honestly, they’re gorgeous and delicious year-round.
One tip I learned the hard way: make sure you’re using quality white chocolate chips, not the candy coating kind. Real white chocolate has cocoa butter and melts into little puddles of creamy goodness, while the imitation stuff just doesn’t have the same luxurious texture. Also, if your dried cranberries seem a bit hard, give them a quick soak in warm water for five minutes and pat them dry – they’ll be plump and juicy in your cookies instead of tough little nuggets.
Ingredients
Method
- Preheat oven to 350°F and prepare baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 3-4 minutes.
- Beat in eggs one at a time, followed by vanilla extract, mixing until smooth and well incorporated.
- In a separate bowl, combine flour, baking soda, and salt, whisking to blend evenly.
- Add dry ingredients to wet ingredients in two batches, mixing on low speed just until no flour streaks remain.
- Fold in white chocolate chips, dried cranberries, and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 11-12 minutes until edges are lightly golden and centers appear just set but still soft.
- Allow cookies to cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire cooling rack.
Dark Chocolate Intense Bite
When you’re craving something deeply chocolatey, these cookies deliver that intense cocoa hit that milk chocolate just can’t match. I love using a combination of dark chocolate chunks and cocoa powder in the dough itself—it creates layers of chocolate flavor that’ll satisfy even the most serious chocolate lovers in your house. The slightly bitter notes of dark chocolate pair beautifully with the brown sugar sweetness, creating a sophisticated cookie that’s still totally approachable for kids.
The key here is not to overbake them. Pull these out when the edges are just set but the centers still look a tiny bit underdone—they’ll firm up as they cool and stay incredibly soft and chewy. I also like to sprinkle a bit of flaky sea salt on top right when they come out of the oven. It cuts through the richness and makes each bite absolutely irresistible.
Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat butter and both sugars until light and fluffy, about 3 minutes.
- Add eggs and vanilla to butter mixture and beat until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the dark chocolate chunks until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers still look slightly underdone.
- Remove from oven and immediately sprinkle with flaky sea salt.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Coconut Lime Sea Salt
This might sound like an unusual combination for a chocolate chip cookie, but trust me on this one—it’s become my go-to when I want to impress at a potluck or bake sale. The toasted coconut adds this wonderful nutty crunch, while the lime zest brings a bright, fresh note that keeps these cookies from being too heavy. And that finishing touch of flaky sea salt? It ties everything together and makes people say “wait, what’s in these?” in the best possible way.
Make sure you toast your coconut before mixing it into the dough—it only takes a few minutes but it transforms the flavor from basic to amazing. I also use the zest of two limes because I really want that citrus to shine through. These cookies are perfect for summer gatherings or anytime you want something a little different from the usual chocolate chip routine.
Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown, then set aside to cool.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and both sugars until creamy and fluffy.
- Beat in eggs, vanilla extract, and lime zest until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just incorporated.
- Fold in the toasted coconut and chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 9-11 minutes until edges are golden but centers still look soft.
- Remove from oven and immediately sprinkle each cookie with a pinch of flaky sea salt.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Bar Form Easy Squares
Let’s be honest—some days you just don’t have the energy to scoop out individual cookies and bake them in batches. That’s where this bar version saves the day! You get all that soft, chewy chocolate chip cookie goodness, but you just press the dough into a pan and bake it all at once. It’s the same beloved flavor with about half the effort, which makes it perfect for busy weeknights or when the kids want to help but you don’t want flour and dough all over the counter.
The trick to keeping these bars nice and chewy is to not overbake them—they should still look slightly soft in the center when you take them out. Let them cool completely in the pan before cutting into squares, or they’ll fall apart on you. I like to cut them into generous portions because they’re so rich and satisfying. Pop them in lunchboxes, bring them to playdates, or just keep them covered on the counter for after-school snacks all week long.
Ingredients
Method
- Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla to the butter mixture and whisk until well combined and slightly thickened.
- Stir the dry ingredients into the wet ingredients until just combined and no flour streaks remain.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Press the dough evenly into the prepared baking pan, spreading it all the way to the edges.
- Bake for 23-25 minutes until the edges are golden brown and the center looks just barely set.
- Let cool completely in the pan on a wire rack for at least 1 hour.
- Use the parchment overhang to lift the bars out of the pan, then cut into squares with a sharp knife.
Giant Bakery Style
You know those massive, gorgeous cookies you see behind the glass at fancy bakeries that cost $5 each? The ones with the perfectly crispy edges and that impossibly thick, soft center? Now you can make them at home for a fraction of the price! The secret is using room temperature butter (not melted!), chilling the dough, and portioning out generous quarter-cup scoops. These aren’t your average cookies—they’re statement pieces that’ll make you look like a professional baker.
The key to getting that signature bakery look is baking them at a slightly higher temperature for a shorter time, then letting them finish setting up on the hot baking sheet. Don’t skip the flaky sea salt sprinkle on top right when they come out of the oven—it’s what takes these from “really good” to “absolutely unforgettable.” Fair warning: once your family tries these, they’ll never want regular-sized cookies again!
Ingredients
Method
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing just until combined, then fold in the chocolate chips.
- Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Scoop 1/4 cup portions of dough and place them 3 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes until edges are golden but centers still look slightly underdone.
- Remove from oven and immediately sprinkle with flaky sea salt, then let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Double Chocolate Overload
Sometimes regular chocolate chip cookies just don’t cut it, and you need to go full chocolate-on-chocolate. These beauties start with a rich, fudgy chocolate cookie base that stays incredibly soft and chewy, then we stuff them with both semi-sweet and white chocolate chips for maximum chocolate drama. They’re the cookie equivalent of a warm hug on a bad day—pure comfort in every single bite.
The Dutch-process cocoa powder is really important here because it gives you that deep, dark chocolate color and intense flavor without any bitterness. I like to slightly underbake these (they’ll look just barely set in the middle) because they continue cooking on the pan, and that’s how you get that bakery-style gooey center. Pro tip: these are absolutely incredible served warm with a cold glass of milk, or even better, a scoop of vanilla ice cream smooshed between two of them for an instant ice cream sandwich!
Ingredients
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes.
- Add the eggs and vanilla extract, beating until well combined and fluffy.
- Gradually mix in the dry ingredients until just combined, then fold in both the semi-sweet and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-11 minutes until the edges are set but centers still look slightly soft and underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
