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Recipe Roundup: The Best Chocolate Chip Cookies

In case you didn’t know, today is National Chocolate Chip Cookie Day (although in our opinion that should be every day). So we had Zach round up some of his favorite chocolate chip cookie recipes from around the internet, because well, we all need a reason to eat a cookie. Whether you like them gooey, crispy, minty, or gluten-free we’ve got a recipe for you! And while we do promote healthy eating as well – today is a free pass (right Zach?!).

Ba’s Best chocolate chip cookies

via Bon Appetit



  • 1 1/2 cups all-purpose flour

  • 1 1/4 tsp. kosher salt

  • 3/4 tsp. baking soda

  • 3/4 cup unsalted butter, divided

  • 1 cup (packed) brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg

  • 2 large egg yolks

  • 2 tsp. vanilla extract

  • 6 oz. bittersweet chocolate, coarsely chopped, or semisweet chocolate chips


  • Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
  • Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

  • Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using a rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate.

  • Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

fresh mint chocolate chip cookies

VIA Food 52



  • stick (8 tablespoons) unsalted butter, cubed

  • 1/2 cup tightly packed, freshly chopped mint

  • 1/2 cup granulated sugar

  • 1/4 cup packed light brown sugar

  • egg

  • teaspoon vanilla extract

  • 1 1/2 cups (180 grams) flour

  • teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup finely chopped crystallized ginger (optional)

  • 1/2 cup (heaping) chopped chocolate (whatever kind you’d like)


  • Add the butter and mint to a small saucepan over medium heat. Once the butter is melted, continue to cook for 2 to 3 minutes, until the mint is very fragrant. Set aside for 30 minutes.
  • Use a fine mesh sieve to strain the butter into the bowl of a stand mixer. Press the mint with a spatula or the back of a spoon to release all of that butter! Add the sugars and mix on medium-low speed until creamy and fluffy, 3 to 5 minutes.
  • Add the egg and vanilla and mix until completely combined. In a small bowl, whisk together the flour, baking soda, salt, and ginger, if using. Add to the bowl of the stand mixer and mix on low until just combined. Stir in the chopped chocolate, then scoop onto a sheet of plastic wrap, flatten into a disc, and chill for 1 hour.
  • Heat the oven to 350° F and line two sheets with parchment paper. Divide the dough into 12 equal portions, rolling each into a ball. Space 6 balls on each cookie sheet (the cookies will spread), then bake for 11 to 12 minutes, rotating the pans halfway through.
  • Let cool on the baking sheet for 2 minutes, and then transfer to a cooling rack to cool completely.

Skillet Chocolate Chip cookie

VIA Martha Stewart



  • 1/2 cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon baking soda

  • 1 cup semisweet chocolate chips

  • 1 large egg

  • 1 cup all-purpose flour

  • 1/2 teaspoon coarse salt


  • Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon.
  • Stir in egg and vanilla.
  • Stir in flour, baking soda, and salt.
  • Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
  • Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Gluten Free Chocolate Chip Cookies

VIA Ambitious Kitchen



  • 2 cups quinoa flour

  • 2 eggs

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup coconut oil, melted and cooled

  • 1 1/3 cup packed brown sugar (or coconut sugar)

  • 2 teaspoons vanilla extract

  • 1 heaping cup chocolate chips

  • Coarse sea salt, for sprinkling


  • Preheat oven to 350 degrees F.
  • In large bowl whisk together quinoa flour, baking soda, and salt; set aside.
  • In a separate bowl, mix together melted and cooled coconut oil and brown sugar until smooth. Add in egg and vanilla and beat again until smooth and creamy.
  • Add in dry ingredients and mix together until combined and a dough forms. Fold in chocolate chips.
  • Roll dough into 1 inch balls and place on cookie sheet leaving 2 inches apart; if you want flatter cookies, gently push down the dough with your hand to flatten the tops a bit. Bake 8-11 minutes or until edges just being to turn a golden brown. Do not over bake; we don’t want crispy cookies here! If you noticed that your cookies are baking flat, then you may want to chill your dough for 10-20 minutes.
  • Remove from oven and let cool at least 5 minutes on baking sheet. The cookies will need to set and will be very fragile at first so you have to be a little patient for the edges to harden a bit before removing them. Once the edges and bottom harden a bit, transfer to wire rack to finish cooling.

Early grey chocolate chip cookies

VIA Design love fest



  • 1 tablespoon plus 1 teaspoon loose leaf earl grey tea

  • 2 tablespoons milk, hot

  • 2 ¼ cups flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • pinch of cardamom

  • pinch of nutmeg

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • ½ cup plus 2 tablespoons packed light brown sugar

  • 1 large egg

  • ½ teaspoon vanilla extract

  • cup bittersweet chocolate chips


  • Using a tea strainer, steep 1 teaspoon of the earl grey in a small mug of the hot milk for 15 minutes. While the milk is steeping, grind the remaining tablespoon of tea in a clean coffee grinder or blender until powdered. Set aside.
  • Preheat the oven to 400 degrees Fahrenheit. In a medium bowl, stir together the flour, baking soda, ground tea, salt, cardamom, and nutmeg until combined. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars until smooth. Add the egg, vanilla extract, and the milk and mix until combined, scraping down the sides of the bowl. Gradually add the flour, mixing until a smooth dough forms. Stir in the chocolate chips.
  • Scoop out a heaping tablespoon of the dough and place it on a cookie sheet lined with parchment paper, leaving 2 inches of space around each ball of dough, until the baking sheet is full. Place the sheet in the oven and bake for 10-12 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool for 10 minutes before placing cookies on a wire rack to cool completely. Makes about 3 dozen cookies.

Cornflake chocolate chip marshmallow cookies

VIA Christina tosi



  • 1 cup (2 sticks) unsalted butter, room temperature

  • 2/3 cup packed light brown sugar

  • 1/2 teaspoon pure vanilla extract

  • 1/14 teaspoons coarse salt

  • 1/4 teaspoon baking soda

  • 2/3 cup mini chocolate chips

  • 1 1/4 cups granulated sugar

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 3 cups Cornflake Crunch

  • 1 1/4 cups mini marshmallows


  • Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
  • Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
  • With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
  • Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
  • Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
  • Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

Happy National Chocolate Chip Cookie day and if you’d had any of these before and can attest to how delicious they actually are let us know in the comments below. We might have to do an office taste test and let you know which ones are our favorites and report back.

Until then enjoy 1 (or 10) on my behalf. And if you aren’t the cookie cooking type (see what I did there) then any Nestle Toll House Cafe location nationwide is handing out free cookies today to celebrate.

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