Top 10 Best Chocolate Chip Cookie Recipe Variations You Must Try Today

Classic Chocolate Chip Cookies (Toll House Recipe)

This is the original chocolate chip cookie recipe created by Ruth Wakefield in 1938 at the Toll House Inn. These cookies have become an American classic with their perfect balance of crispy edges and chewy centers.

Ingredients:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (12 oz.) chocolate chips
• 1 cup chopped nuts (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix dry ingredients: In a medium bowl, combine flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat softened butter with both granulated and brown sugars until creamy and light (about 2-3 minutes).
4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Don’t overmix.
6. Fold in chocolate chips: Stir in chocolate chips and nuts (if using) until evenly distributed.
7. Shape cookies: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 9-11 minutes or until golden brown around the edges but still soft in the center.
9. Cool: Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Cookies:

• Don’t overbake – cookies will continue cooking on the hot pan after removal
• For chewier cookies, slightly underbake them
• For crispier cookies, bake 1-2 minutes longer
• Store in airtight container for up to one week

Yield: Makes about 60 cookies
Prep Time: 15 minutes
Bake Time: 9-11 minutes per batch

Chewy Chocolate Chip Cookies

Ingredients:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, use an electric mixer to cream softened butter with both granulated and brown sugar until light and fluffy (about 3-4 minutes).
4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix.
6. Fold in chocolate chips: Gently fold in chocolate chips using a wooden spoon or spatula.
7. Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. For extra chewy texture, slightly underbake.
8. Bake: Bake for 9-11 minutes, or until edges are lightly golden but centers still look slightly underdone.
9. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack. This helps maintain the chewy texture.

Tips for Extra Chewiness:

• Use more brown sugar than white sugar (creates moisture)
• Don’t overbake – remove when centers look slightly underdone
• Store in airtight container to maintain softness
• Add an extra egg yolk for richer, chewier texture

Crispy Chocolate Chip Cookies

Ingredients:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, melted and cooled slightly
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Prepare wet mixture: In a large bowl, combine melted butter with both sugars. Mix until well combined. Beat in eggs one at a time, then add vanilla extract.
4. Combine ingredients: Gradually mix the flour mixture into the butter mixture until just combined. Fold in chocolate chips.
5. Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2-3 inches apart to allow for spreading.
6. Bake: Bake for 9-11 minutes, or until edges are golden brown and centers look slightly underbaked. The cookies will continue to cook on the hot pan.
7. Cool: Let cookies cool on baking sheet for 2-3 minutes before transferring to a wire rack. This helps them crisp up while maintaining their shape.
8. Serve: Enjoy these crispy cookies with their perfect caramelized edges and melty chocolate chips!

Pro Tips:

• Using melted butter instead of softened butter helps create the crispy texture
• Don’t overbake – remove when edges are golden but centers still look soft
• Allow cookies to spread naturally for the perfect thin, crispy result

Brown Butter Chocolate Chip Cookies

These elevated chocolate chip cookies feature nutty brown butter that adds incredible depth and complexity to the classic recipe. The browning process creates a rich, toasted aroma and beautiful golden color.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips

Instructions:

1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Stir constantly as it melts and begins to foam. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma (about 5-8 minutes). You’ll see brown bits at the bottom. Remove from heat and let cool for 10 minutes.
2. Mix wet ingredients: In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined. Add eggs one at a time, then vanilla extract, mixing well after each addition.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
4. Make the dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips.
5. Chill the dough: Cover and refrigerate for at least 30 minutes (this helps prevent spreading and enhances flavor).
6. Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared sheets.
7. Bake for 9-11 minutes: Until edges are golden brown but centers still look slightly soft. Don’t overbake!
8. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips: The brown butter will solidify as it cools, giving the cookies a deeper flavor and chewier texture. These cookies are best enjoyed within 2-3 days and can be stored in an airtight container.

Sea Salt Chocolate Chip Cookies

These delicious sea salt chocolate chip cookies combine the perfect balance of sweet and salty flavors, elevated with a sprinkle of flaky sea salt that enhances the rich chocolate taste.

Ingredients:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips
• 2-3 teaspoons flaky sea salt (for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat softened butter with both granulated and brown sugar until light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
5. Combine wet and dry ingredients: Gradually mix in the flour mixture until just combined. Don’t overmix.
6. Add chocolate chips: Fold in chocolate chips using a wooden spoon or spatula.
7. Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Add sea salt: Sprinkle each cookie with a pinch of flaky sea salt before baking.
9. Bake: Bake for 9-11 minutes, or until edges are golden brown but centers still look slightly underbaked.
10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving Tips: These cookies are best enjoyed warm with a glass of cold milk. The sea salt adds a gourmet touch that perfectly balances the sweetness of the chocolate chips.

Soft Batch Chocolate Chip Cookies

These incredibly soft and pillowy chocolate chip cookies are inspired by store-bought favorites, maintaining their tender texture for days. Perfect for those who love cookies with a bakery-fresh softness!

Ingredients:

• 2¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips
• 2 tbsp cornstarch (secret ingredient for softness)

Instructions:

1. Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat softened butter with both sugars until light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla: Beat in eggs one at a time, then vanilla extract until well combined.
5. Combine wet and dry: Gradually mix in flour mixture until just combined. Don’t overmix.
6. Fold in chocolate chips: Gently fold in chocolate chips until evenly distributed.
7. Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake carefully: Bake for 9-11 minutes until edges are set but centers still look slightly underbaked. This is key for softness!
9. Cool properly: Let cool on baking sheet for 5 minutes before transferring to wire rack.

Pro Tips:

• Don’t overbake – cookies should look slightly underdone when removed
• Store in airtight container with a slice of bread to maintain softness
• Chill dough for 30 minutes before baking for thicker cookies

Levain Bakery Style Chocolate Chip Cookies

Ingredients:

• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 cup light brown sugar, packed
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon coarse sea salt
• 2 cups dark chocolate chips or chunks
• 1 cup chopped walnuts (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 410°F (210°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the cold cubed butter with brown sugar and granulated sugar until just combined (don’t overmix – mixture should still be slightly chunky).
4. Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract. Mix until just combined.
5. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix.
6. Fold in Add-ins: Gently fold in chocolate chips and nuts (if using) with a wooden spoon or spatula.
7. Shape Cookies: Using a large cookie scoop or your hands, form dough into 6-ounce balls (about 1/2 cup each). Place them 3 inches apart on prepared baking sheets.
8. Bake: Bake for 9-12 minutes until edges are golden brown but centers still look slightly underbaked and soft.
9. Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Tips:

• Keep the dough cold for thicker cookies
• Don’t overbake – centers should look slightly underdone
• Use high-quality chocolate chips or chunks
• Store in an airtight container for up to 5 days

Oatmeal Chocolate Chip Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract until well combined.
4. Mix dry ingredients: In a separate bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Don’t overmix.
6. Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
7. Shape cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown but centers still look slightly underbaked.
9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips: For extra chewy cookies, slightly underbake them. Store in an airtight container for up to one week. The oats add wonderful texture and a subtle nutty flavor that complements the chocolate chips perfectly.

Double Chocolate Chip Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
5. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, mixing until just combined. Don’t overmix.
6. Fold in Chocolate Chips: Gently fold in both semi-sweet and dark chocolate chips until evenly distributed.
7. Shape and Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until edges are set but centers still look slightly underdone.
8. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips: For extra fudgy cookies, don’t overbake them. The cookies will continue to cook slightly on the hot baking sheet. Store in an airtight container for up to one week.

Gluten-Free Chocolate Chip Cookies

These delicious gluten-free chocolate chip cookies are perfect for anyone with dietary restrictions who doesn’t want to compromise on taste. Using a premium gluten-free flour blend, these cookies maintain the classic chewy texture and rich flavor of traditional chocolate chip cookies.

Ingredients:

• 2¼ cups gluten-free flour blend (containing xanthan gum)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips
• 1 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat the softened butter with both granulated and brown sugars until light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla extract until well combined.
5. Combine wet and dry ingredients: Gradually blend in the flour mixture until just combined. Don’t overmix.
6. Fold in chocolate chips: Stir in chocolate chips and nuts (if using) until evenly distributed.
7. Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 9-11 minutes or until golden brown around the edges. Centers may look slightly underdone.
9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips: Store in an airtight container for up to one week. These cookies freeze well for up to 3 months. Make sure your gluten-free flour blend contains xanthan gum for best texture results.

With these ten amazing variations, you now have a complete arsenal of chocolate chip cookie recipe options to suit every taste preference and occasion. From chewy to crispy, classic to gourmet, and even gluten-free alternatives, there’s a perfect recipe waiting for you to try. So preheat that oven, gather your ingredients, and start your delicious baking journey. Each chocolate chip cookie recipe in this collection promises to deliver that perfect combination of comfort and joy that only homemade cookies can provide.