12 Classic Chocolate Chip Cookie Recipes Everyone Loves

Look, I’ll be straight with you—chocolate chip cookies are basically the reason ovens exist. Sure, you can roast vegetables or bake a casserole, but when you smell that buttery, chocolatey aroma wafting through your kitchen, nothing else really compares. These cookies are the universal language of comfort food, the MVP of bake sales, and the go-to treat when you need to apologize, celebrate, or just make Tuesday less boring.

I’ve been making chocolate chip cookies since I was tall enough to reach the mixer without a step stool, and I’ve tried everything from the back-of-the-bag classic to fancy gourmet versions that cost more than my monthly coffee budget. Here’s what I’ve learned: the best chocolate chip cookie is the one that makes you close your eyes and smile on the first bite.

This roundup covers 12 tried-and-true recipes that hit all the right notes—crispy edges, chewy centers, and enough chocolate to justify calling it breakfast (kidding… kind of). Whether you’re a fan of thick and cake-like or thin and crispy, there’s something here for everyone.

Why Chocolate Chip Cookies Never Go Out of Style

There’s a reason these cookies have remained a staple since Ruth Wakefield accidentally invented them in the 1930s. They’re simple, reliable, and endlessly customizable. You can throw in whatever you want—nuts, different chocolates, sea salt, even potato chips if you’re feeling adventurous.

The beauty of a classic chocolate chip cookie is that it doesn’t try too hard. It’s not pretending to be a fancy French pastry or a complicated layer cake. It’s just butter, sugar, flour, eggs, and chocolate doing their thing. And honestly, that’s all you need.

Speaking of chocolate, let’s talk about that for a second. Dark chocolate chips aren’t just there to make your cookies taste amazing—they actually come with some legit health perks. Research shows that dark chocolate contains powerful antioxidants called flavanols that may support heart health and improve blood flow. Of course, we’re not suggesting you eat an entire batch in one sitting and call it a health food, but it’s nice to know there’s a silver lining.

The Classic Original Recipe

This is where it all started—the recipe that launched a thousand variations. The original Toll House chocolate chip cookie is basically the blueprint for every other chocolate chip cookie that followed. It’s got that perfect balance of crispy edges and soft, chewy centers.

What makes this recipe work so well? The ratio of brown sugar to white sugar creates the ideal texture. Brown sugar adds moisture and chewiness thanks to its molasses content, while white sugar helps the cookies spread and get those crispy edges everyone fights over.

I always use vanilla extract in mine, and not the imitation stuff. Real vanilla makes a difference you can actually taste. Trust me on this one. Get Full Recipe.

For mixing these, I swear by this stand mixer—it creams the butter and sugar perfectly without overworking the dough. You can do it by hand, but why give yourself carpal tunnel when you don’t have to?

Thick and Chewy Bakery-Style Cookies

Want those massive cookies you see at fancy bakeries that cost like five bucks each? You can make them at home, and they’re actually not that hard. The secret is using more flour and less butter than the traditional recipe, plus chilling the dough for at least an hour before baking.

These cookies stay thick and soft in the middle because they don’t spread as much in the oven. You’ll want to bake them until the edges are just set but the centers still look slightly underdone. They’ll continue cooking on the baking sheet after you pull them out.

I like using chunky chocolate chips for these because the bigger pieces of chocolate create those dramatic chocolate puddles you see in professional cookie photos. Also, don’t skip the sea salt sprinkle on top—it cuts through the sweetness and makes the chocolate taste even more intense.

Crispy Thin and Crunchy Version

Okay, I know this is controversial, but hear me out—crispy chocolate chip cookies deserve respect too. Not everyone wants a thick, doughy cookie. Sometimes you want something you can actually dunk in your coffee without it falling apart.

The trick to getting them crispy is using all white sugar (no brown sugar) and letting them spread more in the oven. You’ll also want to bake them a minute or two longer than you think you should. They might look a little too dark, but that’s where all the flavor comes from.

These are perfect for making ice cream sandwiches. The crispy texture holds up way better than soft cookies when you’re pressing them against ice cream. Get Full Recipe.

For even spreading, I use these silicone baking mats—zero sticking, zero burnt bottoms, and cleanup is literally just wiping them down.

Brown Butter Chocolate Chip Cookies

If you’ve never made brown butter before, prepare to have your mind blown. It’s literally just butter that you cook until the milk solids caramelize and turn golden brown. The flavor? Absolutely nutty and incredible.

Brown butter cookies taste like someone took a regular chocolate chip cookie and dialed up the flavor by about 300%. There’s this deep, caramel-like richness that you just can’t get from regular melted butter. The only downside is that you have to wait for the brown butter to cool down before using it, which requires patience I don’t always have.

Pro tip: Make extra brown butter and keep it in the fridge. You can use it on everything from popcorn to roasted vegetables. It’s one of those ingredients that makes you feel like a fancy chef even though it’s stupidly easy to make.

Looking for more ways to level up your baking game? Check out these browned butter breakfast recipes and caramelized flavor techniques for more inspiration.

Chocolate Chunk Cookies with Sea Salt

Here’s where we upgrade from chips to chunks. Chocolate chunks are bigger, meltier, and create those gorgeous chocolate rivers throughout your cookies. Plus, they’re easier to make yourself if you just chop up a good chocolate bar.

The sea salt on top isn’t just for looks—it actually enhances the chocolate flavor and adds complexity. I like using flaky sea salt because it gives you little bursts of saltiness instead of making the whole cookie taste salty.

The best chocolate chunks come from quality chocolate bars. I’m talking about the good stuff with at least 60% cacao, not the waxy chocolate you find in the checkout aisle. You can taste the difference, and your cookies will thank you for it. According to research on cocoa’s health benefits, higher cocoa content means more flavonoids and antioxidants—so basically, the fancier chocolate is marginally better for you. Again, we’re not calling these health food, but it doesn’t hurt.

Oatmeal Chocolate Chip Cookies

Adding oats to chocolate chip cookies is genius because it gives them a heartier texture and makes you feel slightly less guilty about eating four in one sitting. These cookies have a nice chew to them and the oats add a subtle nuttiness that complements the chocolate perfectly.

The key is using old-fashioned rolled oats, not instant oats or steel-cut oats. Instant oats will turn mushy, and steel-cut oats won’t soften enough. You want that perfect tender-chewy texture that only rolled oats can give you.

Some people like to add raisins to oatmeal cookies, but I’m firmly in the chocolate-only camp. If I wanted fruit in my cookies, I’d make something else. No offense to raisins, they’re just not invited to this party. Get Full Recipe.

Nutty Chocolate Chip Cookies

Walnuts or pecans in chocolate chip cookies are a classic combo for a reason—the nuts add crunch and a slight bitterness that balances out all that sugar. I prefer walnuts because they’re less expensive and have a stronger flavor, but pecans are great if you want something milder.

Always toast your nuts before adding them to cookie dough. Toasting brings out their oils and intensifies their flavor. You can do this in a dry skillet over medium heat for a few minutes, just keep watching them because they go from perfectly toasted to burnt really fast.

I use this mini toaster oven for toasting nuts—less babysitting required, and you’re way less likely to burn them while you’re distracted by your phone.

If you’re allergic to tree nuts or just not a fan, sunflower seeds make a surprisingly good substitute. They add the same crunch without the nut flavor.

Gluten-Free Chocolate Chip Cookies

Gluten-free baking used to be a nightmare, but the flour blends available now are actually pretty good. The trick is finding one with xanthan gum already mixed in—that’s what helps hold everything together without gluten.

These cookies won’t taste exactly like regular flour cookies, but they’re close enough that most people can’t tell the difference. The texture might be slightly more crumbly, but they’re still delicious. Just make sure you’re using a good quality gluten-free flour blend, not just straight rice flour or almond flour.

For baking gluten-free cookies, this digital kitchen scale is basically essential. Gluten-free flours weigh differently than regular flour, so measuring by weight instead of volume gives you way more consistent results.

Want to explore more allergen-friendly options? These dairy-free cookie recipes and plant-based dessert swaps offer tons of flexibility without sacrificing flavor.

Vegan Chocolate Chip Cookies

Plot twist: you don’t actually need eggs or butter to make incredible chocolate chip cookies. Vegan versions can be just as good as traditional ones, and sometimes they’re even better because you can eat the dough without worrying about raw eggs.

The secret to good vegan chocolate chip cookies is using the right egg substitute. Flax eggs (ground flaxseed mixed with water) work great and add a slight nuttiness. For the butter, you can use coconut oil or vegan butter—both work fine, though they’ll give slightly different results.

Make sure your chocolate chips are actually vegan. Some brands sneak milk powder into their dark chocolate chips, so check the label if you’re baking for someone who’s strictly vegan.

Levain Bakery Copycat Cookies

If you’ve ever been to Levain Bakery in New York, you know these cookies are legendary. They’re massive, thick, and have this incredible gooey center that stays soft even when the outside is crispy. Making them at home is totally doable, and you don’t have to spend a small fortune or wait in line.

The secret is using cold dough and baking at a high temperature. The cookies need to be really thick—like, roll the dough into huge balls that seem way too big. The high heat sets the outside quickly while keeping the inside undercooked and gooey.

These cookies are best eaten warm, right out of the oven. Microwave leftovers for about 10 seconds to get that fresh-baked texture back. Get Full Recipe.

If you’re into recipes that feel indulgent but satisfying, try these bakery-style breakfast treats or gourmet chocolate desserts for more inspiration.

Double Chocolate Chip Cookies

For the chocolate obsessed, regular chocolate chip cookies just don’t cut it. Double chocolate chip cookies start with cocoa powder in the dough, then add chocolate chips on top of that. It’s chocolate inception, and it’s glorious.

These cookies have a deeper, more intense chocolate flavor that’s perfect if you’re a dark chocolate fan. The cocoa powder makes them slightly more cake-like in texture, but they’re still plenty chewy. I like using both dark and milk chocolate chips to add some complexity.

Make sure you’re using Dutch-processed cocoa powder, not natural cocoa powder. Dutch-processed cocoa has a smoother, less acidic flavor that works better in cookies. It’s usually labeled on the container, so just check before you buy.

Stuffed Chocolate Chip Cookies

Here’s where things get ridiculous in the best way possible. Stuffed chocolate chip cookies have a surprise center—usually Nutella, peanut butter, or even a caramel square. They’re over the top, messy to make, and absolutely worth the effort.

The trick to making these is freezing the filling first. If you try to wrap cookie dough around room-temperature Nutella, you’ll just end up with a sticky mess. Freeze spoonfuls of whatever you’re stuffing them with for at least an hour, then wrap the dough around the frozen filling.

These cookies need to be baked at a slightly lower temperature than regular chocolate chip cookies because they’re so thick. You want to make sure the center cooks through without burning the outside.

I use these cookie scoops to portion the dough evenly—makes it way easier to get uniform cookies that all bake at the same rate.

For more decadent recipe ideas, check out these stuffed dessert recipes and chocolate lover’s breakfast options.

Healthier Chocolate Chip Cookies

Before you roll your eyes, hear me out—healthier chocolate chip cookies can actually taste good. I’m not talking about those sad hockey pucks made with applesauce and sadness. These cookies use better ingredients while still tasting like actual cookies.

Swap half the all-purpose flour for whole wheat flour to add fiber and nutrients. Use coconut sugar instead of white sugar for a lower glycemic impact. Replace some of the butter with mashed banana or Greek yogurt. You’ll lose a little bit of that classic cookie texture, but the flavor is still there.

Dark chocolate chips (70% cacao or higher) are your friend here. They’re lower in sugar and packed with flavonoids that support heart health, according to research on cocoa’s nutritional benefits. Plus, they taste way better than milk chocolate chips IMO.

These won’t be quite as indulgent as traditional cookies, but they’re a solid option when you want something sweet without the sugar crash afterward. Get Full Recipe.

Tips for Perfect Chocolate Chip Cookies Every Time

After making approximately ten thousand batches of chocolate chip cookies, I’ve picked up a few tricks that make a real difference.

Room temperature ingredients matter. Cold eggs and butter don’t mix properly, which affects your cookie texture. Take them out of the fridge 30 minutes before you start baking.

Don’t overmix the dough. Once you add the flour, mix just until you can’t see dry flour anymore. Overmixing develops gluten, which makes cookies tough and cake-like instead of chewy.

Chill your dough. I know waiting is annoying, but chilling cookie dough for at least 30 minutes (or up to 72 hours) makes a huge difference. The cookies spread less, the flavors develop more, and the texture is way better.

Use parchment paper or silicone mats. Greasing baking sheets with butter or spray makes cookies spread too much and get greasy. These parchment sheets or silicone baking mats give you way better results with zero cleanup hassle.

Underbake slightly. Cookies continue baking on the hot pan after you take them out of the oven. Pull them out when they look almost done, and they’ll finish cooking to perfection while they cool.

Don’t skip the salt. Even if the recipe doesn’t call for much, salt enhances all the other flavors and makes your cookies taste more complex. Just don’t accidentally use too much—that’s one mistake you can’t really fix.

Storing and Freezing Cookie Dough

Fresh chocolate chip cookies are the best, but you don’t have to bake an entire batch every time you want one. Cookie dough freezes beautifully, and you can bake cookies straight from frozen whenever a craving hits.

Scoop your dough into balls, freeze them on a baking sheet for an hour, then transfer to a freezer bag. They’ll keep for up to three months. When you want fresh cookies, just add a minute or two to the baking time. No thawing required.

You can also freeze baked cookies, but honestly, they’re never quite as good after freezing. The texture changes a bit and they can get freezer burn if you don’t wrap them really well. I’d rather freeze the dough and bake cookies fresh when I want them.

For short-term storage, keep baked cookies in an airtight container at room temperature. Add a slice of bread to the container to keep them soft—the bread will dry out instead of the cookies. Weird, but it works.

If you’re planning ahead for holidays or meal prep, check out these make-ahead dessert recipes and freezer-friendly baking tips for more strategies.

Related Recipes You’ll Love

Looking for more baking inspiration? Here are some recipes that pair perfectly with chocolate chip cookies:

More Cookie Variations:

• Peanut butter chocolate chip cookies for a nutty twist
• M&M chocolate cookies for a colorful kid-friendly version
• Snickerdoodle chocolate chip fusion if you can’t decide between two favorites

Complete Dessert Ideas:

• Cookie ice cream sandwiches using your favorite recipe
• Cookie dough truffles for no-bake chocolate fix
• Chocolate chip cookie bars when you’re too lazy to scoop individual cookies

Conclusion

Chocolate chip cookies don’t need to be complicated. Whether you’re making the classic Toll House recipe or experimenting with brown butter and sea salt, the key is using quality ingredients and not overthinking it.

The beauty of chocolate chip cookies is that they’re endlessly adaptable. Don’t like nuts? Leave them out. Want to add toffee bits? Go for it. Prefer white chocolate? I mean, questionable choice, but it’s your kitchen. The point is to make cookies you actually want to eat, not follow some strict rulebook.

These 12 recipes give you plenty of options to find your perfect chocolate chip cookie. Try a few different versions, figure out what you like, and then make that recipe your own. Add a little more vanilla, use different chocolate, adjust the salt—whatever makes you happy.

Now stop reading and go preheat your oven. Those cookies aren’t going to bake themselves.