The 23 Best Chocolate Chip Cookie Recipes (2024)

FAQs

What is the secret to a good cookie? ›

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

The chocolate chip cookie is far and away America's favorite cookie This should come as no surprise to anyone who enjoys the tasty treat. More than 53% of American adults prefer the cookies over the next most popular kind, peanut butter.

1 Chocolate Chip Cookie (No Further Description Necessary)

America's favorite cookie and the one dubbed “the American cookie” is the Chocolate chip cookie.

Chocolate chip cookies

What is the most popular type of cookie? It might just be this one.

Whenever you're wondering what type of flour to choose when baking chocolate chip cookies, the safest answer is always all-purpose flour. It will always provide you with the desired results, ensuring your cookies go out of the oven just as you imagined them.

Does sifting flour make a difference in cookies? ›

But is sifting flour necessary? That depends. Sifting flour is recommended for some desserts where the goal is light, delicate, and fluffy results (think angel food cakes, sponge cakes, and chiffon cakes). However, sifting flour isn't a must for desserts that are chewy or crisp, like cookies.

In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

Pepperidge Farm Farmhouse Thin & Crispy Chocolate Chip Cookies. Most store-bought and homemade chocolate chip cookies use semisweet chips. If you rather stir milk chocolate chips into your dough, go for Pepperidge Farm Farmhouse Thin & Crispy Chocolate Chip Cookies.

While not entirely organic, Simple Mills makes some of the healthiest cookies we found. The ingredients here are very clean, in addition to being grain-free. The flour is a blend of nuts, the fat is coconut oil, and the sweetener is coconut sugar.

The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.

Eggs are a major source of moisture in your cookie dough. Using egg whites will give you a taller, drier cookie. More egg yolks will give you fudgy, dense cookies. Bringing eggs to room temperature beforehand will add more volume to the dough.