We’ve found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350°, results in incredibly gooey, soft chocolate chip cookies. Get the recipe for The Perfect Chocolate Chip Cookies »
Soft & Chewy Chocolate Chip Cookies
The key to the chewy, gooey appeal of this recipe is a combination of the bitter chocolate chips and the high-fat butter (look for butters labeled European-style, or indicating 80 percent or more butterfat). See the recipe for Soft and Chewy Chocolate Chip cookies »
The origin of these legendary cookies is hotly debated, but their sheer tastiness stands the test of time. The secret ingredient? Blended oats, which lends a wonderful nutty flavor to the traditional chocolate chip cookie. See the recipe for Neiman Marcus Cookies »
Honey makes a great substitute for brown sugar. A deep, spicy honey like sourwood works best, though you can experiment with different single varietal honeys for extra flavor. Get the recipe for Honey Chocolate-Chip Cookies »
Incorporating an interesting array of ingredients, such as rolled oats, chopped pecans and flaked coconut, this hearty recipe is a favorite of former first lady Laura Bush. Oatmeal chocolate chip cookie fans, this one’s for you.
Something about the richness and varied flavor of these cookies seems to make them work best when they’re made delightfully oversized. Generous chunks of chocolate and toasted walnut halves elevate this standard recipe into something great. See the recipe for Zingerman’s Funky Chunky Dark Chocolate Cookies »
Cornflakes—both mixed into the batter and coating the cookies’ exterior—give these crumbly chocolate chip treats a pleasant crunch and a nutty flavor. Get the recipe for Umbrian Snowflake Cookies »
In these luscious cookies from cookbook author Leah Koenig, the traditional shredded coconut version gets hit with a double dose of chocolate: cocoa powder and semisweet chocolate chips. Get the recipe for Double Chocolate Macaroons »
