Chocolate Chip Cookies Recipe
There is much debate about what makes the perfect chocolate chip cookie. The ground oats and walnuts give the cookie its delightful crumbly texture.
While many bakeries make an oversized chocolate chip cookie, the Miette cookie is defiantly small. We couldn’t scale the recipe to make fewer, so this recipe makes 13 dozen small Miette-sized cookies and two and a half dozen “normal” 5-inch cookies
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 2/3 cups rolled oats
- ¾ cup walnuts, toasted and cooled
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 large egg
- 1 ½ tablespoons milk
- 2 ½ teaspoons vanilla extract
- 2 cups semisweet mini chocolate chips
Line 2 baking sheets with parchment paper.
Preheat the oven to 350 degrees.
Sift together the flour, baking soda, baking powder, and salt into a bowl.
In a food processor, process the oats to coarse crumbs. Transfer to a plate, then add the walnuts to the food processor and pulse just until coarsely ground, in 5-second pulses about 3 or 4 times. Do not overmix or the nuts will get buttery. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high speed until the mixture is light-colored and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then add the egg and beat until thoroughly incorporated. Add the milk and vanilla and beat to mix well. Add the dry ingredients and beat until just combined. Scrape down the sides of the bowl again. Remove the bowl from the mixer. Add the oats, chocolate chips, and walnuts and stir by hand just until the ingredients are evenly distributed.
To make the small cookies, roll scant teaspoon-sized portions of dough into ¾-inch balls. Place them about 2 inches apart on the prepared baking sheets, and, using the palm of your hand, flatten each dough ball slightly. Bake in batches until lightly browned, about 10 minutes. Remove the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks.
Our Best Chocolate Chip Cookie Recipes
Whether you’re team crispy or favor a cookie with a soft, cake-like texture, we’ve got a recipe for you. From classic takes studded with semisweet morsels to new spins packed with add-ins, every single one of these chocolate chip cookie recipes will make you want to head into the kitchen and bake!
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Classic Chocolate Chip Cookies
Small changes can make a big difference. We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last. Use our guide as a way to find the perfect cookie for you. No big changes necessary.
Air Fryer Chocolate Chip Cookies
Bake right on your countertop! Your air fryer can make more than just French fries. These chocolate chip cookies are small, sweet and cakey. Make the dough, roll into balls and freeze &mdash then thaw and air-fry a few as needed for easy after-dinner treats.
The Best Crispy Chocolate Chip Cookies
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Triple Chocolate-Hazelnut Cookies
The classic chocolate chip cookie gets a doubly decadent upgrade: buttery hazelnuts and three different types of chocolate!
Mini Bittersweet Chocolate Chip Cookies with Flaky Sea Salt
The ground oats in this crispy on the outside, chewy on the inside cookie add an interesting depth of flavor, while the use of sea salt and bittersweet chocolate, create a mysterious sweet and salty contrast.
Chocolate Chip-Coconut Cookies
A classic cookie gets mini chocolate chips and big coconut flavor (thanks to plenty of unsweetened shredded coconut) for a simple twist you won't be able to resist!
Cakey Chocolate Chip Cookies
We took our classic chocolate chip cookie recipe and made one little change: replacing the light brown sugar and granulated sugar with dark brown sugar. The result is a lovely tender cookie.
Sourdough “Discard” Chocolate Chip Cookies
If you refresh your starter often, it can be a challenge finding ways to use it. Nobody in my house has ever complained when I make more chocolate chip cookies, so this combo was a no-brainer. The sour starter combined with dark brown sugar makes for a softer, chewier cookie with a complex flavor that develops as the dough chills.
Go-To Chocolate Chip Cookies
Here's the new standard, the chocolate chip cookie you'll bake again and again. More brown sugar than white and a pinch of cinnamon give them the richer, rounder, perfected flavor we pushed for as we tested batch after batch.
Almond Flour Chocolate Chip Cookies
These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.
Chocolate-Chocolate Chip Cookies with Pecans
Use bittersweet chocolate chips in these cookies &mdash they're the perfect complement to buttery pecans and sweet brown sugar.
Bittersweet Chocolate Chip-Peanut Cookies
Grown-up bittersweet chocolate and kid-friendly honey-roasted peanuts make this chocolate chip cookies perfect at any age.
Tahini Chocolate Chip Cookies
Tahini, a rich paste made from ground sesame seeds, gives these chewy cookies a distinctive nutty flavor. It also makes the dough extra light and fluffy when you first put it together, so make sure to leave ample time to chill it before baking the cookies.
Extra-Crispy Chocolate Chip Cookies
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
The Best Chewy Chocolate Chip Cookies
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Waffled Chocolate Chip Cookies
The best part of these crispy-on-the-outside, soft-in-the-middle- cookies is they're ready in a snap no oven preheating required. We prefer thicker waffle irons for these cookies, but if your iron is thinner, be sure to adjust your timing so they'll cook faster.
Super-Chewy Chocolate Chip Cookies
We took our classic chocolate chip cookie and made one little change: replacing all-purpose flour with cake flour. The result is a cookie that's tender and chewy, with caramelized edges.
Pumpkin Chocolate Chip Cookies
Get ready to meet your new favorite twist on the chocolate chip cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key.
Healthy Chocolate Chip Cookies
Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don't have to tell your kids that.
Milk Chocolate Chip-Pecan Cookies
Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.
Coconut Oil Chocolate Chip Cookies
Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and distinctly chocolaty chips.
Chocolate Chip-Banana Chip Cookies
You'll go bananas for this chocolate chip cookie &mdash with chopped banana chips baked right in!
Chocolate Chip Cookies
This is such an easy chocolate chip cookie. No special equipment, no creaming &mdash a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Crispy-Cakey Chocolate Chip Cookies
We took our classic chocolate chip cookie and made one little change: baking them at 425 degrees F instead of 375. The result is a cookie that is crunchy on the outside and chewy on the inside.
Dried Cherry, Macadamia and White Chocolate Chip Cookies
These cookies develop a lot of flavor from chilling the dough for a longer about of time. This is the secret to amazingly flavorful dough.
Reviews ( 54 )
I loved these cookies. I don't like to change up a recipe, and the only reason I did was to make it even more calorie friendly. I used Egg Beaters to equal 2 eggs, and 1/4 cup of Stevia instead of white sugar. That's it. They came out delicious. They are soft on the inside and crunchy on he outside. They aren't the best looking cookie, but the taste is awesome. My husband loved them, as did I.
Would definitely make again. You can't go wrong with chocolate chip.
These are good but mine mushroomed into one big cookie on the sheet! Maybe less baking soda?
These cookies are yummy, and don't really taste low fat to me. I didn't have any chocolate chips so I made half with a chopped up Lindt milk chocolate bar, and the other half with a chopped up white chocolate/vanilla/bourbon bar, and both worked out great. Used slightly less sugar than called for. I did think my mixer was going to burn out, so I didn't add the chocolate with my mixer, just by hand. Dough wasn't crumbly. Will keep this recipe!
This is the 2nd time I have made these cookies in a week! Soooooo yummy! :) There is truly no difference in flavor or texture. except 1/2 of the guilt! My dough did not come out crumbly in texture at all I think because I did have my butter VERY soft and whipped it with the sugars and vanilla. Thanks laebrown :). I also used Ghiradelli's chips (no artificial flavors). I also used the exact amount of flour the recipe called for. We like our cookies a little more on the crunchy side so I did bake a little bit longer and they were perfect. I kept them in a Tupperware-style container and they did not go stale at all. Great cookie!
These are the best chocolate chip cookies I have ever made! Which is why I am taking the time to write a review for them :) I swapped the granulated sugar with 1/2C of truvia baking blend, the all purpose flour for 2 C of brown rice flour, the butter for coconut oil, and used 2 whole eggs. Baked for about 13 minutes. So delish!
I couldn't resist tasting one right out of the oven, and I was so disappointed, but once they cooled, they were actually pretty good. I prefer the more buttery taste of a full fat cookie, but for a lighter version, these are good. I did use about an extra quarter cup of chocolate chips, though.
Good recipe. I cut flour to 2 cups at the suggestion of another reviewer, and was very happy with the batter. I would add more chips next time -- 1 - 1.25 cups. Still, the cookies are very good fresh. I am curious to see how they fare after a day or two: low-fat cookies tend to go hard and stale very quickly.
I used whole eggs rather than just the whites. Very easy to make. Light and fluffy cookies.
If you're craving the quintessential chocolate chip cookie, this is the recipe you want! I followed the recipe exactly, though I gave the butter a 15-second spin in the microwave to make the batter very creamy (rather than crumbly). I also recommend using Ghiradelli's brand of chocolate chips - they always make a huge difference in the quality of the cookie. These were a huge crowd-pleaser, and this recipe will definitely be in my dessert rotation. :-)
Fantastic Cookie Recipe. I only came out with around 20 cookies because I used a 1 1/2 inch cookie scoop. Not a huge deal just had to adjust the nutritional information. Definitely a new favorite
Awesome cookie!! one point would be to use less flour. more like 1 3/4 cups 2 cups was even a lot!!
These cookies were amazing! I don't know about the other reviewers, but my cookie dough wasn't crumbly at all. The cookies themselves came out perfectly soft and moist. Not chewy or gooey, which I personally don't like, but this recipe is amazing already with only 88 calories per cookie! The reason as to why my dough wasn't crumbly but normal, like any other cookie dough, might have been because I left the butter out to cool to room temperature a bit longer than I usually do. And since I was concerned about the potentially dry batter, I made sure to beat the wet ingredients well and only added the dry ingredients a bit at a time, adding more after the last bit had been just incorporated.
Made a crispy, crunchy cookie. Ingredients make a dry mix but it does come together like a dryer cookie dough. Was concerned about only adding 3/4C chocolate chips but it was a good amount. My family enjoyed the cookies and my husband didnt even call me out for making a light cookie recipe like I feared he would. I do like a softer less-sweet cookie, so I probably wont make this recipe again.
I edited this recipe slightly and I have to admit it has become one of my favorites! One of the things I do, that I discovered by mistake, is I completely leave out the granulated sugar. I also opt for walnuts rather than the chocolate just for personal preference. If you're looking for healthier options too - I think my alterations help meet that. I mean, yes, its only 88 calories, but if you're a counter like myself every calorie is important! Therefore, in addition to opting out of the granulated sugar, I use light promise instead of butter. Promise has about 80 calories a tbsp, but light promise has 45. I personally don't mind the difference. Anyways , these few changes seem to make the cookies more delicious in my mind. The only thing is they do not spread out completely flat, but I could care less about that, as long as they taste well!
Chocolate Chip Cookies
|1 cup||Butter or margarine, softened|
|3/4 cup||Brown sugar, packed|
|2 1/4 cups||Flour, unsifted|
|1 teaspoon||Baking soda|
|1 cup||Walnuts or pecans, chopped (optional)|
|2 cups||Ghirardelli Bittersweet 60% Cacao Baking Chips|
Note: The 2 cups of Ghirardelli Bittersweet 60% Cacao Baking Chips can be substituted with any variety of chip flavor (i.e.- Ghirardelli Milk Chocolate Chips, Semi-Sweet Chocolate Chips, etc.)
This information is approximate and for informational purposes only. The nutrition information will vary based on the individual ingredients used and does not account for any "optional" or "substitution" ingredients
In a bowl, stir together flours, salt and baking soda.
In a separate bowl, whip butter and vegetable shortening until light and fluffy. Add both sugars and vanilla and beat again. Add eggs and beat again. Gradually add in flour mixture. Stir in chocolate chips.
Using an ice cream scoop, add blobs of dough onto a baking sheet. Refrigerate at least an hour then put directly into the oven for exactly 14 minutes. Remove from the oven, even if they don't look done!
Our Best Chocolate Chip Cookie Recipes
There are many deeply satisfying desserts, but one of the most popular treats among kids and adults alike is a chocolate chip cookie. There's nothing like taking a bite of a crisp on the outside, chewy on the inside cookie as warm chocolate oozes out and butter leaves a faint residue on your fingers. Chocolate chip cookies are a simple delight, so we're celebrating them here with a collection of our most delectable recipes.
Start with a classic&mdashour recipe for Soft and Chewy Chocolate Chip Cookies is timeless. The all-butter batter and combination of granulated sugar and brown sugar create a rich dough with an even texture. If you're gluten-free, bake a batch of our Five-Ingredient Chocolate Chip Cookies, which use almond butter to bind the dough together. Best of all, they come together in just 30 minutes, so who could resist whipping up a batch any day of the week?
Of course, classic chocolate chip cookie dough can be the base for so many other delicious add-ins. Anyone with a serious sweet tooth will love our Caramel-Stuffed Chocolate Chip Cookies, which are the cover star of Martha Stewart's Cookie Perfection ($18.29, amazon.com), our founder's 95th cookbook. Each cookie is stuffed with a store-bought caramel (no need to make your own), which results in an ooey-gooey surprise on the inside.
If you're looking for an impressive way to serve chocolate chip cookies (that's actually easy!), bake a whole batch of dough in a cast-iron skillet. Our Chocolate-Chip Oat-Coconut Skillet Cookie is filled with rolled oats, sweetened coconut flakes, and chocolate chips for a textural sweet slice. Fancy a little bit of heat? Then our Spicy Chocolate Cookie is right up your alley. It's a double chocolate chip cookie inspired by Mexican hot chocolate&mdashcinnamon and cayenne pepper are the key ingredients for creating bold flavor.
Whether you choose to chill your dough or not, use chocolate chunks or chocolate chips, everyone will be able to agree that these chocolate chip cookie recipes are completely fabulous.
The Only Chocolate Chip Cookie Recipes You'll Ever Need
We love old-school pies and storied cakes more than anyone, but no one can argue that one of the most classic desserts of all time is the humble chocolate chip cookie. A warm chocolate chip cookie and a cold glass of milk are as meant to be as peanut butter and jelly or spaghetti and meatballs. If you&rsquove been searching for the best chocolate chip cookie recipes out there, you&rsquove come to the right place. From our can&rsquot-be-beat, All-Time Favorite Chocolate Chip Cookie Recipe to our new favorite Brown Butter Chocolate Chip Recipe, we&rsquove got plenty of chocolate chip cookie recipes to choose from. Creative spins like Mint Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies, and Peanut Butter Chocolate Chip Cookies will keep your taste buds on their toes. And if you&rsquore looking for something with presentation that wows, try our Deep-Dish Chocolate Chip Skillet Cookie or our Homemade Chocolate Chip Cookie Cake. Bake a batch for yourself and bring one to the neighbors, these are the best chocolate chip cookie recipes your kitchen has ever seen.
Copycat Crumbl Chocolate Chip Cookies
A Crumbl cookie shop recently opened in my area, and as soon as I tried their cookies, I knew I had to try and recreate a Copycat Crumbl Chocolate Chip Cookie at home.
We have several cookies shops in my town, and believe me, I’ve tried them all! The Crumbl cookies are by far my favorite.
Of course, they have all kinds of delicious flavors, which change every week. But there’s nothing like a good old chocolate chip cookie, so I decided to start there.
It took me a couple of tries to get this recipe just right. The texture is as important as the flavor, but I think I’ve figured it out. And these cookies sure are amazing!
They’re also enormous (just like the ones at Crumbl), so you might want to share with a friend. Then again, you might not! Either way, for the true Crumbl experience, you’ll want to eat your cookie warm, so the chocolate chips are just a little bit gooey.
If you’ve never had a Crumbl cookie, don’t let that stop you from trying this recipe. If you love your cookies slightly crispy on the outside and soft in the middle, you ware going to love these!
I usually use semi-sweet chocolate chips in my cookies, buy since Crumble uses milk chocolate, that’s what I did. And I was not disappointed in the results. It’s really what sets the cookies apart from the rest.
The secret to getting that bumpy Crumbl texture is to pull your ball of dough apart, then put it back together with the jagged edges facing the outside. Of course, you can skip that step if you want nice, smooth, cookies.
They’ll still be delicious, but won’t really be like Crumbl cookies at all.
If you’re looking for the perfect chocolate chip cookie to share with friends and family, and to satisfy all your cookie cravings, you’ve got to try these Copycat Crumbl Chocolate Chip Cookies.
- 1 cup butter, softened
- 1 cup packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Freeze Chocolate Chip Cookie Dough
Freezing chocolate chip cookie dough is really easy.
- After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour.
- Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have.
- Label the bag with the month and the baking temperature and place the bag in the freezer.
- Freeze cookie dough for up to 3 months. The date will help you determine when the cookie dough is fresh and the temperature is written for obvious reasons. Really, you can write whatever is helpful to you. The date, temperature, time, recipe name, etc.
- When it’s time to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions.
- Bake the cookies for a minute or two longer since the dough is frozen.
Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time!
Sometimes the simplest recipes are what stick. I really don’t need to convince you– it’s a chocolate chip cookie. THE chocolate chip cookie!