19 Chocolate Chip Cookie Recipes You Need to Try Right Now

Who doesn’t love a warm, gooey chocolate chip cookie straight out of the oven? Whether you like them soft and chewy, crispy on the edges, or packed with extra mix-ins, there’s a perfect cookie for everyone.

I’ve always believed that the best way to make any day better is with a homemade cookie. Growing up, I spent countless afternoons experimenting with different recipes, trying to find the ultimate chocolate chip cookie. Should it have browned butter A sprinkle of sea salt? A mix of milk and dark chocolate? The possibilities are endless!

If you’re as obsessed with chocolate chip cookies as I am, you’re in for a treat. I’ve rounded up 19 of the most delicious and unique chocolate chip cookie recipes—from bakery-style classics to fun twists like s’mores-stuffed and peanut butter-infused. Get ready to preheat your oven and satisfy your sweet tooth!

1. Cookies & Cream Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 tablespoons milk
For the Frosting:
2 cups powdered sugar
2 tablespoons unsalted butter, softened
3-4 tablespoons milk (adjust for consistency)
½ teaspoon vanilla extract
For the Toppings:
Dark chocolate chunks or crushed chocolate cookies
White chocolate crumbles or small meringue pieces
Melted chocolate for drizzling (optional)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients, alternating with the milk, until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll the dough into balls and place them on the prepared baking sheet, spacing them apart.
Gently press each ball to slightly flatten.
Bake for 10-12 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Prepare the Frosting:
In a bowl, mix the powdered sugar, butter, vanilla, and milk until smooth.
Adjust the milk quantity to reach a spreadable consistency.
Decorate the Cookies:
Spread an even layer of frosting on each cooled cookie.
Sprinkle with dark chocolate chunks and white chocolate crumbles to create a festive contrast.
Drizzle with melted chocolate for extra richness.
Let the frosting set before serving.

Decoration Tips:

Balanced Toppings: Arrange chocolate chunks and white crumbles evenly to create a visually appealing look. Avoid overloading to maintain a clean design.
Drizzle Effect: If using melted chocolate, use a fork or piping bag for a delicate drizzle. Let it set completely before stacking cookies.
Texture Variation: Mix different textures like smooth frosting, crunchy chocolate, and airy meringue for an indulgent bite.
Uniform Size: Use a cookie scoop to ensure even-sized cookies for a professional presentation.
Serving Idea: Arrange on a white or neutral-toned plate to make the decorations stand out beautifully.

2. Coffee Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
2 tablespoons milk
For the Mix-ins:
¾ cup red candied cherries, chopped
¾ cup green candied cherries, chopped
½ cup semi-sweet chocolate chips
½ cup white chocolate chips

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using), and mix well.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a smooth dough forms.
Add the Festive Mix-ins:
Gently fold in the red and green candied cherries, along with the chocolate chips, ensuring even distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Even Distribution: When adding candied cherries and chocolate chips, try to balance the mix-ins to ensure a festive look on every cookie.
Color Contrast: For a bright and appealing look, place a few extra cherries and chocolate chips on top of each dough ball before baking.
Perfect Cookie Shape: Slightly flatten the dough balls before baking for evenly shaped cookies.
Golden Edge Finish: Keep an eye on baking time—cookies should be lightly golden at the edges while still soft in the center.
Serving Idea: Arrange on a neutral or white plate to make the colors pop beautifully.

3. Spiced Browned Butter Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 teaspoons instant coffee powder or espresso powder
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and instant coffee powder. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips for an even distribution of flavors.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This step enhances the coffee flavor and keeps the cookies from spreading too much while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Gently press a few extra chocolate chips on top for a decorative, bakery-style touch.
Bake for 10-12 minutes or until the edges turn golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Perfect Coffee Flavor: Using instant espresso powder instead of regular coffee enhances the coffee taste without making the dough too wet.
Gooey Chocolate Chips: Press extra chocolate chips onto the cookies immediately after baking for a glossy, melted effect.
Crisp Edges & Chewy Center: Slightly underbake the cookies for a soft, chewy texture while keeping the edges golden brown.
Balanced Coffee Taste: If you prefer a stronger coffee flavor, increase the coffee powder to 1 tablespoon.
Serving Idea: Pair these cookies with a cup of coffee or hot chocolate for the perfect holiday treat.

4. Triple Chocolate Oatmeal Cookies

Ingredients:

For the Cookies:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 ½ cups old-fashioned rolled oats (plus extra for topping)
½ cup semi-sweet chocolate chips (plus extra for topping)
½ cup white chocolate chips (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats, semi-sweet chocolate chips, and white chocolate chips for a balanced texture.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes to allow the flavors to develop and prevent excessive spreading.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Press a few extra oats, semi-sweet chocolate chips, and white chocolate chips on top for a decorative touch.
Bake for 10-12 minutes or until the edges are set while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Balanced Chocolate Mix: Use both semi-sweet and white chocolate chips to create contrast and a rich flavor.
Crunchy Oat Texture: Press extra oats on top before baking for a rustic, bakery-style presentation.
Perfectly Chewy Center: Slightly underbake the cookies to keep them soft and fudgy inside while maintaining crisp edges.
Even Topping Distribution: Make sure the oats and chocolate chips are evenly spread for an appealing look.
Serving Idea: Arrange the cookies on a neutral plate to highlight the rich chocolate tones and golden oats.

5. Oatmeal Chocolate Chip Cookies

Ingredients:

For the Cookies:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats (plus extra for topping)
1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats and chocolate chips to evenly distribute them throughout the dough.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This step ensures a chewier texture and helps prevent excessive spreading while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Gently press extra oats and chocolate chips on top for a rustic and decorative touch.
Bake for 10-12 minutes or until the edges turn golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Perfect Oat Coating: Lightly press extra oats on top before baking to create a beautiful, textured appearance.
Even Chocolate Distribution: Add extra chocolate chips on top of each dough ball before baking to enhance the visual appeal and flavor.
Soft and Chewy Texture: Slightly underbake the cookies for a chewy center, allowing them to finish setting on the baking sheet.
Rich Flavor Balance: The combination of cinnamon, oats, and chocolate gives these cookies a warm and comforting taste.
Serving Idea: Arrange the cookies on a neutral plate to make the golden oats and rich chocolate stand out.

6. Nutella Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (plus extra for topping)
For the Chocolate Hazelnut Topping:
¾ cup Nutella or chocolate hazelnut spread
½ cup semi-sweet chocolate chips (for added richness)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips for an even chocolatey distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This helps prevent excessive spreading while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Press a few extra chocolate chips on top for a bakery-style appearance.
Bake for 10-12 minutes or until the edges turn golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Prepare the Chocolate Hazelnut Topping:
In a microwave-safe bowl, warm the Nutella for about 15-20 seconds to soften it slightly.
If desired, mix in melted chocolate chips for a richer, thicker topping.
Decorate the Cookies:
Once the cookies are completely cooled, spread or swirl a generous layer of Nutella on each cookie.
Add a few extra chocolate chips on top for an elegant finish.

Decoration Tips:

Smooth & Glossy Finish: Slightly warming the Nutella before spreading ensures a velvety, even texture.
Extra Chocolatey Look: Press additional chocolate chips into the Nutella layer while it’s still soft to create a luxurious visual contrast.
Perfectly Soft & Chewy Texture: Slightly underbake the cookies to keep the centers gooey and soft while allowing the edges to become golden and crisp.
Layered Flavor: Mixing a bit of melted chocolate with Nutella intensifies the chocolate flavor while keeping the hazelnut essence intact.
Serving Idea: Arrange on a neutral plate to highlight the rich, chocolatey swirls and golden cookie base.

7. Lemon White Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup white chocolate chips (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Fold in the white chocolate chips to evenly distribute them throughout the dough.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes to enhance the flavor and prevent excessive spreading while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Lightly press extra white chocolate chips on top of each dough ball for a decorative finish.
Bake for 10-12 minutes or until the edges are lightly golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Bright & Fresh Look: Sprinkle a bit of extra lemon zest on top of each cookie after baking to enhance the citrus aroma and appearance.
Glossy White Chocolate Effect: Press extra white chocolate chips into the cookies immediately after baking for a melted and smooth texture.
Soft & Chewy Texture: Slightly underbake the cookies to keep the centers soft while ensuring a crisp edge.
Balanced Lemon Flavor: Adjust the amount of lemon zest based on your preference—more zest adds a stronger citrusy punch.
Serving Idea: Arrange the cookies on a white plate to emphasize the light, golden color and contrast with the white chocolate chips.

8. German Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (plus extra for topping)
For the Caramel-Pecan Topping:
½ cup caramel sauce (store-bought or homemade)
½ cup chopped pecans (plus extra for topping)
¼ cup shredded coconut
1 teaspoon flaky sea salt (for garnish)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips for an even chocolatey distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This prevents excessive spreading and enhances flavor.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Lightly press extra chocolate chips onto the dough for a bakery-style touch.
Bake for 10-12 minutes or until the edges turn golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Prepare the Caramel-Pecan Topping:
Warm the caramel sauce slightly to make it easier to drizzle.
Stir in the chopped pecans and shredded coconut.
Decorate the Cookies:
Once the cookies are completely cooled, spoon a small amount of the caramel-pecan mixture onto the center of each cookie.
Sprinkle with additional pecans and a pinch of flaky sea salt for a sweet-salty contrast.

Decoration Tips:

Glossy Caramel Finish: Slightly warm the caramel before drizzling for a smooth, luxurious coating.
Balanced Toppings: Distribute the pecans and coconut evenly to create a beautiful and textured appearance.
Sweet & Salty Contrast: The addition of flaky sea salt enhances the flavors and balances the sweetness of the caramel.
Perfect Chewy Texture: Slightly underbake the cookies so they stay soft and chewy while supporting the caramel topping.
Serving Idea: Arrange on a neutral plate to highlight the rich caramel and chocolate tones.

9. Pretzel Chocolate-Peanut Butter Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
For the Toppings:
½ cup semi-sweet chocolate chips
½ cup peanut butter chips
½ cup crushed pretzels
Flaky sea salt for garnish

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until creamy and smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the Toppings:
Gently fold in the semi-sweet chocolate chips, peanut butter chips, and crushed pretzels.
Cover the dough and refrigerate for at least 30 minutes to enhance flavor and texture.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Slightly press down on each dough ball and add extra chocolate chips, peanut butter chips, and pretzel pieces on top for a decorative touch.
Bake for 10-12 minutes or until the edges are lightly golden while the center remains soft.
Sprinkle a pinch of flaky sea salt over the cookies immediately after baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Balanced Placement: Place a mix of chocolate chips, peanut butter chips, and pretzels on each cookie before baking to create a visually appealing look.
Flaky Salt Finish: Adding sea salt immediately after baking enhances the sweet and salty contrast.
Perfect Texture: For chewy cookies, avoid overbaking. The center should look slightly underdone when removed from the oven, as they will continue to set while cooling.
Serving Idea: Arrange on a simple white plate to let the textures and colors stand out beautifully.

10. Pretzel Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 ½ cups semi-sweet chocolate chips
For the Toppings:
½ cup crushed pretzel sticks
¼ cup extra chocolate chips (for decoration)
Coarse sugar or pearl sugar for garnish

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until creamy and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This helps prevent excessive spreading while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Gently press down each cookie slightly and arrange extra chocolate chips on top for a bakery-style finish.
Bake for 10-12 minutes or until the edges are lightly golden while the center remains soft.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.
Decorate the Cookies:
While the cookies are still warm, press crushed pretzel sticks into the surface for a beautiful contrast of textures.
Sprinkle with coarse or pearl sugar for an extra festive touch.
Let the cookies cool completely before serving.

Decoration Tips:

Strategic Topping Placement: Arrange the pretzel sticks in a crisscross pattern to enhance the presentation.
Perfectly Melting Chocolate: Press extra chocolate chips on top of each cookie right after baking for a glossy, melted look.
Texture Contrast: The combination of crunchy pretzels, gooey chocolate, and coarse sugar adds a delightful texture to every bite.
Balanced Flavor: The slight saltiness of the pretzels complements the sweetness of the chocolate, creating a well-rounded taste.
Serving Idea: Serve on a neutral-toned plate to highlight the beautiful textures and colors.

11. Red Velvet Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 tablespoon red food coloring
1 cup white chocolate chips (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add the egg and egg yolk, mixing well after each addition. Stir in the vanilla extract, white vinegar, and red food coloring.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips, ensuring even distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes to enhance texture and prevent excessive spreading.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Press a few extra white chocolate chips on top of each dough ball for a decorative touch.
Bake for 10-12 minutes or until the edges are set while the center remains soft.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Even Topping Distribution: Press extra white chocolate chips on top of each cookie before baking for a bakery-style look.
Deep Red Color: Use a high-quality red food coloring to achieve a vibrant red hue that contrasts beautifully with the white chocolate.
Perfect Texture: For soft and chewy cookies, avoid overbaking. The cookies should appear slightly underdone in the center when removed from the oven.
Smooth Finish: If the cookies puff up too much, gently tap the baking sheet on the counter after removing them from the oven to create a slightly crinkled effect.
Serving Idea: Arrange on a simple white plate to make the rich red and white colors stand out.

12. Chocolate Chocolate Chip Cookies

Ingredients:

For the Cookies:
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¼ cup milk
1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients, alternating with the milk, until a smooth dough forms.
Fold in the chocolate chips, ensuring even distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes to enhance flavor and texture.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Slightly press down on each dough ball and add extra chocolate chips on top for a decorative touch.
Bake for 10-12 minutes or until the edges are set while the center remains soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Glossy Chocolate Look: Press extra chocolate chips onto the cookies immediately after baking for a shiny, melted effect.
Perfect Chewy Texture: Slightly underbake the cookies for a soft and fudgy consistency. They will firm up as they cool.
Uniform Shape: Roll the dough into even-sized balls before baking for a professional presentation.
Layered Chocolate Flavor: Use a mix of semi-sweet and dark chocolate chips for a richer taste.
Serving Idea: Arrange on a white plate to make the deep chocolate color stand out beautifully.

13. Banana Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large ripe banana, mashed
1 large egg
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips (plus extra for topping)
½ cup banana chips, sliced (for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add the mashed banana, egg, and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips, ensuring even distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This helps enhance the flavor and prevents excessive spreading.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Gently press extra chocolate chips and banana chips on top of each dough ball for a decorative touch.
Bake for 10-12 minutes or until the edges are golden while the center remains soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Balanced Toppings: Arrange banana chips and chocolate chips evenly on the dough before baking to create an aesthetically pleasing design.
Crunch and Texture: Use a mix of whole and broken banana chips for a more natural and rustic look.
Perfect Chewy Texture: Avoid overbaking—these cookies should be soft with slightly crisp edges.
Extra Chocolatey Touch: If you want a richer flavor, drizzle melted chocolate over the cookies once they have cooled.
Serving Idea: Serve on a simple white plate to highlight the golden cookies and vibrant banana chips.

14. Cherry Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (plus extra for topping)
¾ cup maraschino cherries, drained and patted dry (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chocolate chips and maraschino cherries, ensuring even distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This helps prevent excessive spreading and allows the flavors to develop.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Lightly press additional chocolate chips and cherries on top of each dough ball for a decorative touch.
Bake for 10-12 minutes or until the edges are golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Perfect Cherry Placement: To achieve a beautiful finish, place whole or halved maraschino cherries evenly on each cookie before baking.
Chocolate Balance: Press a few extra chocolate chips on top after baking for a glossy, melted look.
Avoid Sogginess: Make sure to drain and pat dry the cherries thoroughly before adding them to the dough to prevent excess moisture.
Chewy Texture: Slightly underbake the cookies and let them finish setting on the baking sheet for a soft, chewy consistency.
Serving Idea: Arrange the cookies on a white or neutral-toned plate to make the red cherries and dark chocolate chips stand out beautifully.

15. Monster Cookies

Ingredients:

For the Cookies:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
¾ cup chocolate chips (plus extra for topping)
¾ cup colorful candy-coated chocolates (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, chocolate chips, and candy-coated chocolates.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This helps keep the cookies thick and chewy while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Press a few extra chocolate chips and candy-coated chocolates on top for a vibrant, bakery-style look.
Bake for 10-12 minutes or until the edges are golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Vibrant Presentation: Press extra candy-coated chocolates onto each cookie before baking to enhance their festive and colorful appearance.
Chewy Texture: Avoid overbaking—these cookies should be slightly underdone in the center to keep them soft and chewy.
Balanced Toppings: Distribute the oats, chocolate chips, and candies evenly in the dough for consistency in each bite.
Rustic Look: Slightly flatten the dough before baking to achieve a uniform shape and ensure the toppings stay visible.
Serving Idea: Arrange on a neutral-toned plate to make the colors pop beautifully.

16. Peanut Butter Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup creamy peanut butter
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (optional, for added richness)
For the Chocolate Topping:
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil or butter (for smooth melting)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using, fold in the chocolate chips for an extra chocolatey bite.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This helps the cookies maintain their shape while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Bake for 10-12 minutes or until the edges turn golden while the center remains soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Prepare the Chocolate Topping:
In a microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in 20-second intervals, stirring after each until smooth.
Let the melted chocolate cool slightly before drizzling over the cookies.
Decorate the Cookies:
Drizzle or spread the melted chocolate over the cooled cookies for a rich, glossy finish.
Allow the chocolate to set before serving.

Decoration Tips:

Elegant Chocolate Drizzle: Use a spoon or piping bag to create smooth, artistic drizzles on top of the cookies.
Shiny Chocolate Effect: Let the melted chocolate cool slightly before applying for a perfect glossy sheen.
Balanced Peanut Butter Flavor: For a deeper peanut taste, use crunchy peanut butter instead of creamy.
Soft and Chewy Texture: Slightly underbake the cookies to keep them chewy in the center.
Serving Idea: Arrange on a neutral-toned plate to highlight the rich peanut butter and chocolate contrast.

17. Chocolate Chip Cake Mix Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chunks (plus extra for topping)
½ cup chopped pecans (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chunks and chopped pecans for an even distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This enhances the flavors and ensures thicker cookies.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Gently press a few extra chocolate chunks and chopped pecans on top for a bakery-style finish.
Bake for 10-12 minutes or until the edges are golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Perfect Chocolate Placement: Press extra chocolate chunks onto the cookies immediately after baking for a glossy, melted effect.
Crunchy & Soft Texture: The chopped pecans add a delightful crunch, balancing the soft, chewy cookie base.
Golden Brown Finish: For crispier edges, bake for an extra minute, but keep the center soft for a gooey bite.
Evenly Shaped Cookies: Slightly flatten the dough balls before baking to ensure a uniform, professional look.
Serving Idea: Present on a neutral-colored plate to highlight the contrast between the chocolate and pecans.

18. DoubleTree Chocolate Chip Cookies

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (plus extra for topping)
½ cup chopped walnuts (plus extra for topping)

Instructions:

Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips and chopped walnuts to ensure even distribution.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This step enhances the flavor and helps the cookies maintain their shape while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out dough balls and place them on the baking sheet, spacing them apart.
Gently press a few extra chocolate chips and chopped walnuts on top for a decorative, bakery-style touch.
Bake for 10-12 minutes or until the edges turn golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

Chocolate Melt Effect: Press extra chocolate chips onto the cookies immediately after baking for a glossy, melted look.
Walnut Crunch: Lightly toast the walnuts before adding them to the dough for enhanced flavor and a crisp texture.
Golden Brown Perfection: Bake until the edges are golden but the centers remain soft to achieve the perfect chewy texture.
Uniform Cookie Shape: Slightly flatten the dough balls before baking to ensure even spreading.
Serving Idea: Arrange the cookies on a white plate to highlight the contrast between the rich chocolate and crunchy walnuts.

19. Candied Cherry Christmas Chocolate Chip Cookies

Ingredients:

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips (plus extra for topping)
• ¾ cup candied cherries (red and green), chopped (plus extra for topping)

Instructions:

1. Prepare the Cookie Dough:
   • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
   • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy.
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Fold in the chocolate chips and chopped candied cherries, ensuring even distribution.
2. Chill the Dough:
   • Cover the dough and refrigerate for at least 30 minutes. This helps the cookies maintain their shape while baking.
3. Bake the Cookies:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
   • Scoop out dough balls and place them on the baking sheet, spacing them apart.
   • Lightly press extra chocolate chips and candied cherries on top for a vibrant, festive appearance.
   • Bake for 10-12 minutes or until the edges are golden while the centers remain soft.
   • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Decoration Tips:

• Perfect Cherry Placement: Arrange a few extra candied cherries on top before baking for a bright, festive look.
• Chocolate Melting Effect: Press additional chocolate chips onto the cookies immediately after baking for a glossy, melted finish.
• Soft & Chewy Texture: Slightly underbake the cookies for a soft, chewy center while keeping the edges crisp.
• Balanced Sweetness: Pat the candied cherries dry before mixing them into the dough to avoid excess moisture.
• Serving Idea: Arrange on a white or neutral-toned plate to highlight the rich chocolate and vibrant red and green cherries.

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