Dreaming of the perfect chocolate chip cookie? Whether you prefer them chewy, crispy, or loaded with extras, we’ve gathered 19 irresistible recipes that promise to satisfy every craving. From classic favorites to creative twists, there’s a batch here waiting to become your new go-to. Get ready to preheat your oven and discover your next baking obsession!
Classic Chocolate Chip Cookies
Ready to bake the most crave-worthy cookies of your life? These aren’t your average chocolate chip cookies—they’re crispy-edged, chewy-centered perfection that’ll disappear faster than you can say “more please.” Grab your apron and let’s get baking.
Ingredients
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 large farm-fresh eggs
– 2 teaspoons pure vanilla extract
– 2 cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. Whisk together the all-purpose flour, baking soda, and fine sea salt in a medium bowl.
3. Cream the softened unsalted butter, granulated sugar, and packed brown sugar in a large bowl until light and fluffy, about 3 minutes.
4. Beat in the farm-fresh eggs one at a time until fully incorporated.
5. Stir in the pure vanilla extract until the mixture is smooth.
6. Gradually mix the dry ingredients into the wet ingredients until just combined.
7. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 9-11 minutes until the edges are golden brown but centers still look slightly underdone.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Soften butter properly—it should dent easily when pressed but not be greasy. Don’t overmix the dough after adding flour to keep cookies tender. Pull cookies out when edges are set but centers look soft for that perfect chewy texture. Serve warm with a cold glass of milk or crumble over vanilla ice cream for the ultimate dessert experience.
Chewy Brown Butter Chocolate Chip Cookies
Nailing that perfect cookie texture starts here. Brown butter brings nutty depth while keeping centers irresistibly chewy. Get ready to bake your new obsession.
Ingredients
– 1 cup browned unsalted butter with toasty notes
– 1 cup packed dark brown sugar for molasses richness
– ½ cup granulated white sugar
– 2 large room-temperature eggs
– 2 teaspoons pure vanilla extract
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 2 cups semi-sweet chocolate chunks
Instructions
1. Melt 1 cup unsalted butter in a light-colored saucepan over medium heat.
2. Swirl the pan constantly until butter foams and develops golden-brown specks, about 5-7 minutes.
3. Immediately pour browned butter into a heatproof bowl to prevent burning.
4. Cool butter for 25 minutes until warm but not hot.
5. Preheat your oven to 375°F and line baking sheets with parchment paper.
6. Whisk together browned butter, dark brown sugar, and granulated sugar in a large bowl for 2 minutes until creamy.
7. Beat in 2 room-temperature eggs one at a time until fully incorporated.
8. Stir in 2 teaspoons vanilla extract until combined.
9. In a separate bowl, whisk 2 ¼ cups flour, 1 teaspoon baking soda, and 1 teaspoon sea salt.
10. Gradually fold dry ingredients into wet ingredients until just combined.
11. Gently mix in 2 cups chocolate chunks without overmixing.
12. Scoop 2-tablespoon portions of dough onto prepared sheets, spacing 2 inches apart.
13. Bake at 375°F for 9-11 minutes until edges are golden but centers appear slightly underbaked.
14. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
Fresh from the oven, these cookies boast crispy edges giving way to gloriously chewy centers. The brown butter adds a sophisticated nuttiness that elevates classic chocolate chip. Serve warm with a sprinkle of flaky sea salt or crumble over vanilla ice cream for ultimate indulgence.
Vegan Chocolate Chip Cookies
Y’all need these vegan chocolate chip cookies in your life. They’re crispy-edged, chewy-centered perfection that’ll make you forget they’re plant-based. Seriously, they disappear faster than you can say “more please.”
Ingredients
– 1 cup creamy cashew butter
– ¾ cup light brown sugar, packed
– ⅓ cup unsweetened applesauce
– 2 tsp pure vanilla extract
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 cup vegan chocolate chunks
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, vigorously whisk together the creamy cashew butter and packed light brown sugar until completely smooth.
3. Stir in the unsweetened applesauce and pure vanilla extract until the mixture becomes glossy.
4. In a separate bowl, whisk the all-purpose flour, baking soda, and fine sea salt to ensure even distribution.
5. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
6. Gently fold in the vegan chocolate chunks until evenly distributed throughout the dough.
7. Scoop 2-tablespoon portions of dough and roll them into smooth balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets and slightly flatten each with your palm.
9. Bake for 10-12 minutes until the edges turn golden brown while centers remain slightly soft.
10. Let cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
11. Repeat with remaining dough, using cooled baking sheets for each batch.
Bite into that crisp edge giving way to a soft, melty center. The sea salt makes the chocolate chunks pop with every chewy mouthful. Try warming them slightly and sandwiching with vegan ice cream for the ultimate indulgence.
Gluten-Free Chocolate Chip Cookies
Melt away your gluten-free worries with these insanely good chocolate chip cookies. Grab that mixing bowl—we’re making chewy, chocolate-packed perfection that’ll have everyone begging for the recipe. No one will believe they’re gluten-free!
Ingredients
– 2 cups finely ground almond flour
– 1/2 cup creamy coconut oil, softened
– 3/4 cup dark brown sugar, packed
– 1/4 cup granulated cane sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 1 cup dark chocolate chunks, premium quality
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the almond flour, baking soda, and sea salt in a medium bowl until fully combined.
3. Beat the softened coconut oil, brown sugar, and granulated sugar in a large bowl for 2 full minutes until creamy and pale.
4. Crack in the farm-fresh egg and add the pure vanilla extract, then mix until just incorporated.
5. Gradually fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
6. Gently stir in the dark chocolate chunks until evenly distributed throughout the dough.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes until the edges are golden brown but centers still look slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
Enjoy these warm from the oven—they’re chewy with crisp edges and molten chocolate pockets. Crumble over vanilla ice cream or dunk in cold milk for the ultimate treat.
Double Chocolate Chip Cookies
Melt into chocolate heaven with these bakery-style cookies. They deliver that perfect crackle-top with a fudgy center that’ll have everyone begging for your recipe. Seriously, hide these or they’ll disappear in minutes.
Ingredients
– 1 cup unsalted European-style butter, softened at room temperature
– 1 cup dark brown sugar, packed firmly
– ½ cup granulated white sugar
– 2 large farm-fresh eggs at room temperature
– 2 teaspoons pure vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled
– ¾ cup Dutch-process cocoa powder, sifted
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 2 cups semi-sweet chocolate chunks, divided
– Flaky sea salt for finishing
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened European-style butter, packed dark brown sugar, and granulated white sugar using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
3. Beat in the room-temperature farm-fresh eggs one at a time, waiting until each is fully incorporated before adding the next.
4. Mix in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the spooned and leveled all-purpose flour, sifted Dutch-process cocoa powder, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.
7. Fold in 1 ½ cups of the semi-sweet chocolate chunks by hand using a spatula.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Press the remaining ½ cup of chocolate chunks into the tops of the cookie dough balls.
10. Bake at 350°F for 10-12 minutes until the edges are set but the centers still look slightly underdone.
11. Immediately after removing from the oven, tap the baking sheet firmly on the counter to create those signature crackled tops.
12. Sprinkle each cookie with a pinch of flaky sea salt while still warm.
13. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Resting transforms these cookies into pure magic—the crisp sugar shell gives way to an intensely fudgy interior studded with molten chocolate pockets. Serve them slightly warm with a cold glass of milk for that classic combo, or crumble over vanilla ice cream for an epic dessert upgrade.
Oatmeal Chocolate Chip Cookies
Knead your cookie cravings with these oatmeal chocolate chip wonders. Grab that mixing bowl—we’re baking chewy, chocolate-studded perfection that’ll disappear faster than you can say “more milk.”
Ingredients
– 1 cup creamy unsalted butter, softened to room temperature
– 1 cup packed light brown sugar, with rich molasses notes
– ½ cup granulated white sugar, fine-textured
– 2 large farm-fresh eggs, at room temperature
– 1 tsp pure vanilla extract, aromatic and warm
– 1½ cups all-purpose flour, sifted for lightness
– 1 tsp baking soda, fresh and active
– ½ tsp fine sea salt, for balance
– 3 cups old-fashioned rolled oats, hearty and textured
– 2 cups semi-sweet chocolate chips, melty and luxurious
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated white sugar using an electric mixer on medium speed for exactly 2 minutes until pale and fluffy.
3. Beat in the farm-fresh eggs one at a time, waiting until each is fully incorporated before adding the next.
4. Stir in the pure vanilla extract until the mixture is smooth and fragrant.
5. In a separate bowl, whisk together the sifted all-purpose flour, fresh baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no white streaks remain.
7. Fold in the hearty old-fashioned rolled oats and luxurious semi-sweet chocolate chips with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake at 350°F for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies emerge with crisp edges giving way to irresistibly chewy centers. The melty chocolate pockets contrast beautifully with the hearty oat texture. Try serving them warm with a scoop of vanilla ice cream for an instant dessert upgrade, or crumble over morning yogurt for a decadent breakfast treat.
Peanut Butter Chocolate Chip Cookies
Brace yourself for the ultimate cookie experience that’ll have your kitchen smelling like a professional bakery. These peanut butter chocolate chip cookies deliver that perfect chewy-crispy texture you’ve been chasing. Get ready to impress every sweet tooth in your life.
Ingredients
– 1 cup creamy natural peanut butter
– ¾ cup packed light brown sugar
– ½ cup granulated white sugar
– ½ cup unsalted butter, softened to room temperature
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 ¼ cups all-purpose flour
– ¾ teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated white sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the creamy natural peanut butter and beat for 1 additional minute until fully incorporated.
4. Crack in the farm-fresh egg and pour in the pure vanilla extract, then mix on low speed just until combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
7. Fold in the semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
8. Scoop 2-tablespoon portions of dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
9. Use a fork to gently press criss-cross patterns onto each dough ball, flattening them slightly.
10. Bake for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
11. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Unbelievably chewy with crispy edges, these cookies deliver that perfect peanut butter punch balanced by melty chocolate pockets. Serve them warm with a cold glass of milk for that classic combo, or crumble over vanilla ice cream for an elevated dessert experience that’ll have everyone asking for your secret.
White Chocolate Chip Macadamia Nut Cookies
Kick your cookie game up a notch with these white chocolate macadamia nut beauties. They deliver that perfect chewy-crispy texture you crave, loaded with creamy sweetness and buttery crunch. Get ready to level up your baking—these disappear faster than you can say “more please.”
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large farm-fresh eggs
– 2 teaspoons pure vanilla extract
– 1 cup premium white chocolate chips
– 1 cup roasted macadamia nuts, roughly chopped
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, baking soda, and fine sea salt in a medium bowl.
3. In a separate large bowl, cream the softened unsalted butter with granulated sugar and packed light brown sugar until light and fluffy—about 2 minutes.
4. Beat in the farm-fresh eggs one at a time, then mix in the pure vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the premium white chocolate chips and roughly chopped roasted macadamia nuts until evenly distributed.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, until the edges are golden brown but centers still look slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Resist eating them warm—though we won’t judge if you do. These cookies boast a crisp edge that gives way to a chewy center, with pockets of melted white chocolate and crunchy macadamia nuts in every bite. Serve them slightly warm with a cold glass of milk, or crumble over vanilla ice cream for an epic dessert upgrade.
Espresso Chocolate Chip Cookies
Ditch your afternoon coffee run—these espresso chocolate chip cookies deliver that perfect caffeine-kick-meets-sweet-treat energy boost. Packed with bold espresso powder and melty dark chocolate chunks, they’re the ultimate upgrade to your classic cookie jar.
Ingredients
- 1 cup unsalted European-style butter, softened to room temperature
- ¾ cup light brown sugar, packed with molasses warmth
- ½ cup granulated white sugar
- 2 large farm-fresh eggs, at room temperature
- 2 tsp pure vanilla extract
- 2 ¼ cups all-purpose flour, spooned and leveled
- 2 tbsp finely ground espresso powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 ½ cups dark chocolate chunks, roughly chopped
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened unsalted European-style butter, light brown sugar, and granulated white sugar together on medium speed for 3 minutes until light and fluffy.
- Beat in the farm-fresh eggs one at a time, waiting until each is fully incorporated before adding the next.
- Mix in the pure vanilla extract until just combined.
- In a separate bowl, whisk together the all-purpose flour, finely ground espresso powder, baking soda, and fine sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Fold in the dark chocolate chunks by hand using a spatula to avoid overmixing.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 9–11 minutes, until the edges are golden brown but the centers still look slightly underdone.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Keep these beauties chewy in the center with crisp edges—the espresso powder deepens the chocolate flavor without bitterness. Serve them warm with a cold glass of milk or crumble over vanilla ice cream for an instant affogato-inspired dessert.
Salted Caramel Chocolate Chip Cookies
Just when you thought chocolate chip cookies couldn’t get better. Jam-packed with sweet-salty magic, these beauties deliver that perfect chewy-crisp texture you crave. Get ready to level up your cookie game in the most delicious way possible.
Ingredients
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 1 cup unsalted butter, softened at room temperature
– ¾ cup granulated sugar
– ¾ cup packed dark brown sugar
– 2 large farm-fresh eggs
– 2 teaspoons pure vanilla extract
– 2 cups semi-sweet chocolate chips
– ½ cup thick salted caramel sauce
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt in a medium bowl.
3. Cream 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed dark brown sugar in a large bowl for exactly 3 minutes until light and fluffy.
4. Beat in 2 large farm-fresh eggs one at a time, waiting until each is fully incorporated.
5. Stir in 2 teaspoons pure vanilla extract until the mixture is smooth.
6. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
7. Fold in 2 cups semi-sweet chocolate chips until evenly distributed throughout the dough.
8. Chill the cookie dough in the refrigerator for 30 minutes to prevent spreading.
9. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
10. Press your thumb into the center of each cookie ball to create a small well.
11. Drizzle ½ teaspoon of thick salted caramel sauce into each indentation.
12. Bake for 10-12 minutes until the edges are golden brown but centers still look slightly underdone.
13. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
14. Drizzle remaining salted caramel sauce over cooled cookies for extra decadence.
Fresh from the oven, these cookies boast crispy edges that give way to gloriously chewy centers. The warm chocolate chips melt into pools of goodness while the salted caramel creates pockets of gooey surprise. Serve them slightly warm with a cold glass of milk or crumble over vanilla ice cream for the ultimate dessert experience.
Pumpkin Chocolate Chip Cookies
Hear me out—these pumpkin chocolate chip cookies will absolutely dominate your fall baking game. They’re soft, spiced, and loaded with melty chocolate in every single bite. Perfect for cozy afternoons or impressing your friends without any fuss.
Ingredients
– 1 cup creamy pumpkin puree
– ½ cup unsalted butter, softened to room temperature
– ¾ cup light brown sugar, packed
– ¼ cup granulated sugar
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– 2 cups all-purpose flour, spooned and leveled
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened unsalted butter with light brown sugar and granulated sugar using an electric mixer on medium speed for 2 minutes until fluffy.
3. Crack in the farm-fresh egg and add pure vanilla extract, then mix until fully combined.
4. Spoon in the creamy pumpkin puree and mix on low until the mixture is smooth.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground nutmeg, and ground cloves.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
7. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed.
8. Scoop 1½ tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10–12 minutes, or until the edges are lightly golden but centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Buttery, spiced, and impossibly tender, these cookies have a cake-like crumb that pairs magically with the gooey chocolate pockets. Serve them warm with a cold glass of milk or crumble over vanilla ice cream for the ultimate autumn treat.
S’mores Chocolate Chip Cookies
Hear me out—these aren’t your average chocolate chip cookies. We’re packing graham cracker crunch and gooey marshmallow magic into every single bite. Get ready to level up your cookie game in the most delicious way possible.
Ingredients
– 1 cup creamy unsalted butter, softened to room temperature
– ¾ cup light brown sugar, packed with molasses richness
– ½ cup granulated white sugar, fine and sparkling
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract, aromatic and warm
– 2 ¼ cups all-purpose flour, sifted for fluffiness
– 1 cup crushed graham crackers, with rustic honey-cinnamon notes
– 1 teaspoon baking soda, for lift and golden edges
– ½ teaspoon fine sea salt, to balance the sweetness
– 1 cup semi-sweet chocolate chips, melty and decadent
– 1 cup mini marshmallows, fluffy and ready to melt
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the softened unsalted butter with light brown sugar and granulated white sugar using an electric mixer on medium speed for 2–3 minutes until pale and fluffy.
3. Crack in the farm-fresh eggs one at a time, blending fully after each addition until the mixture is smooth.
4. Stir in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the sifted all-purpose flour, crushed graham crackers, baking soda, and fine sea salt.
6. Gradually fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain—do not overmix.
7. Gently fold in the semi-sweet chocolate chips and mini marshmallows until evenly distributed.
8. Scoop 1½-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 9–11 minutes, or until the edges are golden brown but the centers are still slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Zesty and indulgent, these cookies deliver a crackly exterior with a chewy, marshmallow-pocked center. Serve them warm with a cold glass of milk for that classic campfire vibe, or crumble over ice cream for an epic dessert hack.
Toffee Chocolate Chip Cookies
A batch of these toffee chocolate chip cookies will disappear faster than your phone battery. Crunchy toffee bits melt into pools of dark chocolate, creating that perfect sweet-salty crunch you’ll obsess over.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon sea salt
– 1 cup unsalted butter, softened at room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1 cup semi-sweet chocolate chips
– 1 cup chopped toffee bits
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon sea salt in a medium bowl.
3. Cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar in a large bowl for 2 minutes until light and fluffy.
4. Beat in 2 large farm-fresh eggs one at a time until fully incorporated.
5. Stir in 1 teaspoon pure vanilla extract.
6. Gradually mix the dry ingredients into the wet ingredients until just combined.
7. Fold in 1 cup semi-sweet chocolate chips and 1 cup chopped toffee bits.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until edges are golden brown but centers appear slightly underdone.
10. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
Rest these beauties for maximum chew—the toffee caramelizes as they cool, creating irresistible crispy edges with soft centers. Dunk them in cold milk or crumble over vanilla ice cream for next-level indulgence.
Conclusion
Deliciously diverse, this collection offers the perfect chocolate chip cookie for every taste and occasion. Whether you prefer chewy, crispy, or loaded with extras, there’s a recipe here you’ll adore. We’d love to hear which ones become your new favorites—drop us a comment below! Don’t forget to share these sweet finds with fellow cookie lovers by pinning this article on Pinterest. Happy baking!
