The trick to these chewy chocolate chip cookies with crisp edges is to shave chocolate into fine shards.
'Chocolate Chip Cookies' on Serious Eats
These chewy, coconut oatmeal cookies are bursting with chocolate chips (and they're vegan too!)
Inspired by the Elvis favorite of peanut butter and bananas, these oatmeal cookies get amped up even more with chocolate chips.
Chocolate chip cookies get a salty crunch from potato chips.
Thick and chunky chocolate chip cookies, with walnuts for crunch.
There's a chocolate chip cookie recipe for every day of the year. But adding banana makes these crispy, chocolate-studded treats something special. If you're the kind that adds chocolate chips to your banana bread, this is the cookie for you.
These giant, soft cookies are full of peanut butter, chocolate chips, and M&Ms.
Adapted from her Portland based dessert truck and namesake cookbook, The Sugar Cube, these cookies gain a wonderfully nutty richness due to the high oil content of the nuts. The cookies bake up thin, crisp, and totally awesome, especially when finished with a pinch of crunchy fleur de sel.
This recipe makes slightly soft chocolate chip cookies with a faint hint of caramel from the golden syrup. If you can't find golden syrup, also called cane syrup, use light corn syrup. The cookies won't have the slight caramel flavor...
This recipe, adapted from Entenmann's Big Book of Baking, attempts to replicate those blue and white boxed cookies at home, and does so if you keep a watchful eye on your cookies and pull them a bit early.
These little cookie sandwiches are certainly snackworthy.
These chocolate chip cookies from Jacques Torres are more chocolate than cookie, so be sure to buy the good stuff.
This Buffalo Chip Cookies fall into the category of kitchen sink cookies, which means that basically you can toss your favorite salties and sweets into the batter to for crisp-chewy cookies studded with everything from chocolate chips to nuts, dried fruit or even pretzels.
This recipe is adapted from the original Toll House Crunch Cookie Recipe that appeared in the 1949 edition of Ruth Wakefield's Toll House Tried and True Recipes. Like the very first batch, these cookies omit the nuts in favor of more chocolate.
A giant chocolate chip cookie baked in a pie dish.
A chewy chocolate chip cookie with dark chocolate and white chocolate chunks.
I don't think there's ever a bad time for cookies but sometimes, even when the cookie craving strikes, I'm just not in the mood to bake an entire batch. While I often keep a stash of homemade dough in the freezer—scooped and ready to bake—sometimes that stash runs out. Enter the mini-batch cookie recipe.
Feel free to go crazy with add-ins when making these Everything-but-the-Kitchen-Sink Cookies, we're talking everything from sugary butterscotch chips and coconut to salty snacks like Fritos and tortilla chips. Seriously, the sweeter and saltier, the better.
Instead of chocolate chips, I used chunks of Hershey's Skor, a chocolate covered toffee bar, in these cookies. Pieces of chocolate-covered toffee add much more than plain old chips. The toffee tastes of caramel, butter, and a hint of salt. I particularly like how the milk chocolate around the toffee begins to melt while the interior of the chunk stays nice and crunchy.