There’s nothing quite like a warm chocolate chip cookie straight from the oven. It’s a simple treat that brings so much comfort and happiness. I know I always have a bag of chocolate chips ready for baking.
Today, I’m sharing my absolute favorite chocolate chip cookie recipes. You’ll find the timeless classic and some fun, delicious variations that I think you’ll really enjoy baking and eating!
Jump to Recipe:
- 1. Classic Chocolate Chip Cookies
- 2. Sweet Butterscotch Chocolate Chip Cookies
- 3. Brown Butter Raspberry Chocolate Chip Cookies
Classic Chocolate Chip Cookies Recipe
You can’t go wrong with this timeless favorite. These chocolate chip cookies are soft, chewy, and packed with melty chocolate. They are perfect for sharing or keeping all to yourself!
Key Ingredients & Baking Tips
- Brown Sugar Boost: Using more brown sugar than white sugar helps make your chocolate chip cookies extra chewy.
- Chill the Cookie Dough: A short chill time for your dough helps prevent the cookies from spreading too much in the oven.
What You Need for Chocolate Chip Cookies
- All-purpose flour
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- Baking soda
- Salt
- Semi-sweet chocolate chips
⏱️ Time: 25 minutes🍽️ Yields: 2 Dozen
How to Make Classic Chocolate Chip Cookies
Step 1: Mix Wet Ingredients
In a large bowl, beat the softened butter with both sugars until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
Step 2: Combine Dry and Bake
In a separate bowl, stir together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips. Drop spoonfuls of dough onto baking sheets and bake at 375°F (190°C) for 9-11 minutes.
📝 Final Note
For the softest chocolate chip cookies, take them out of the oven when the edges are set but the centers still look a little soft. They will finish baking on the hot tray.
Sweet Butterscotch Chocolate Chip Cookies Recipe
These cookies take the classic chocolate chip recipe and add a lovely butterscotch flavor. The sweet, caramel-like notes from the butterscotch chips go perfectly with the chocolate. You will love them!
Key Ingredients & Baking Tips for Butterscotch Cookies
- Quality Butterscotch Chips: Use good quality butterscotch chips to ensure a strong and pleasant flavor.
- A Pinch of Salt: Don’t forget the salt in this recipe. It helps to balance the sweetness of both the chocolate and butterscotch chips.
What You Need for Butterscotch Chocolate Chip Cookies
- All-purpose flour
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Butterscotch chips
⏱️ Time: 30 minutes🍽️ Yields: 2 Dozen
How to Make Butterscotch Chocolate Chip Cookies
Step 1: Prepare the Cookie Dough Base
Cream together the softened butter and both sugars in a mixing bowl until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
Step 2: Add Chips and Bake
Whisk together the flour, baking soda, and salt in a separate bowl. Slowly add these dry ingredients to the wet mixture, mixing until just combined. Fold in both the chocolate chips and butterscotch chips. Scoop dough onto prepared baking sheets and bake at 350°F (175°C) for 10-12 minutes.
📝 Final Note
Allow these butterscotch chocolate chip cookies to cool completely on the baking sheet before moving them. This lets the butterscotch flavor fully develop and helps them set up nicely.
Brown Butter Raspberry Chocolate Chip Cookies Recipe
If you’re looking for a special cookie, these are for you! The nutty brown butter paired with tart raspberries and sweet chocolate chips makes these cookies taste amazing. You’ll love the depth of flavor.
Key Ingredients & Baking Tips for Raspberry Cookies
- Brown Your Butter: Taking the time to brown your butter adds a rich, nutty flavor that really elevates these cookies. Watch it carefully so it doesn’t burn!
- Freeze-Dried Raspberries are Best: Using freeze-dried raspberries gives you intense raspberry flavor without adding extra moisture that could change the cookie texture.
What You Need for Brown Butter Raspberry Chocolate Chip Cookies
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large egg + 1 egg yolk
- Vanilla extract
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Freeze-dried raspberries, crushed
⏱️ Time: 35 minutes🍽️ Yields: 1.5 Dozen
How to Make Brown Butter Raspberry Chocolate Chip Cookies
Step 1: Brown Butter and Mix Wet Ingredients
Melt the butter in a light-colored pan over medium heat, stirring often, until it turns amber and smells nutty. Let it cool a bit. In a large bowl, combine the cooled brown butter with both sugars, then beat in the egg, egg yolk, and vanilla extract until smooth.
Step 2: Add Dry Ingredients, Chips, and Bake
In a separate bowl, stir together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips and crushed freeze-dried raspberries. Drop spoonfuls of dough onto baking sheets and bake at 350°F (175°C) for 10-13 minutes.
📝 Final Note
For the best results with these brown butter raspberry chocolate chip cookies, use good quality chocolate chips that melt nicely, as they will stand out with the unique flavors.