Who can resist the allure of the chocolate chip cookie? Some like them warm and gooey right from the oven. Others prefer theirs crispy and crunchy with a glass of milk. Then there are those who knees buckle at the thought of a moist and chewy cookie with a cup of coffee as a quick pick-me-up. No matter how you enjoy yours, there’s an endless number of recipes that showcase everyone’s favorite cookie in its many glorious variations.
For those who insist that you can’t improve on a classic, nothing beats the old-fashioned standard:
Best Chocolate Chip Cookies
Complete list of ingredients at allrecipes.com.
Preheat your oven to 350F. Cream together softened butter and both sugars until light and fluffy—a stand mixer makes creaming a cinch! Beat in eggs one at a time until fully combined, then add vanilla. Dissolve the baking soda and salt in the warm water and stir in. Finally, stir in the flour, chocolate chips, and nuts (if using).
Using a scoop to measure out portions of cookie dough ensures even baking and makes for uniform cookies every time. Place scoops of dough 1 inch apart and bake for 10 minutes, or until lightly browned on the edges. A “winged” cookie sheet makes removing the cookies a breeze; its unique shape lets you grasp the pan easily—just don’t forget the oven mitts! Recipe via allrecipes.com.
For those who subscribe to the “more is more” philosophy when it comes to cookies, the addition of sticky caramel and crunchy sea salt takes chocolate chip cookies from traditional to over-the-top delicious!
Salted Caramel Chocolate Chip Cookies
Complete list of ingredients at Le Creme de la Crumb.
Beat butter and sugars together for 1-2 minutes until very fluffy. Add vanilla and egg and mix well. In a separate bowl, whisk together flour, pudding mix, baking soda, and salt. Add dry ingredients to wet ingredients. Mix until dough forms then then stir in chocolate chips. Cover and chill in refrigerator for at least 1 hour.
Preheat the oven to 350F. Line a baking sheet with a silicon baking mat for easy cleanup—trust us, cleaning caramel off of a cookie sheet is not fun!
Form cookies by rolling 3-4 tablespoons of the chocolate chip cookie dough into balls. Press a caramel square into the center of one dough ball. Gently smash another dough ball on top and roll into one single ball. Repeat with remaining dough. Place dough balls 3-4 inches apart on the baking sheet.
Bake cookies for 10-13 minutes until set but still slightly undercooked. Remove from oven and (optional) sprinkle immediately with coarse sea salt. Allow to cool at least 10 minutes on baking sheet, then transfer to a cooling rack and allow to completely cool to room temperature. Store in airtight container. Recipe from Le Creme de la Crumb.
If you love chocolate chip cookies but don’t want to turn on the oven—in the middle of summer—put a cool twist on the tried-and-true with chocolate chip cookie ice cream sandwiches!
Outsource the baking to your favorite bakery, or pick up a package of store-bought cookies.
Then, whip up a batch of rich and creamy vanilla ice cream:
Vanilla Ice Cream
Complete list of ingredients at foodnetwork.com.
Bring cream and half and half to a simmer in a heavy saucepan and remove from the heat.
Whisk the egg yolks until light, then add the sugar gradually and whisk until completely combined. Very gradually whisk about a third of the hot cream into the egg yolks and sugar, then combine with the rest of the cream in the saucepan and cook over low heat until the mixture coats the back of a spoon.
Pour into a glass or stainless steel bowl and cool at room temperature for 30 minutes. Stir in the vanilla, then cover and refrigerate at least 4 hours, or overnight. Process in an ice cream maker. Recipe from foodnetwork.com.
Once your ice cream’s done, top a chocolate chip cookie with a generous scoop of ice cream, spread evenly with a flexible spatula, top with another cookie, place in the freezer for at least 30 minutes, and—voila!—you’ve got the perfect summertime treat for chocolate chip cookie lovers of all stripes.