20 Bakers & Cookie Lovers Share Their Favorite Chocolate Chip Cookies Recipes

What's Your Favorite Chocolate Chip Cookie Recipe?

Chocolate chip cookies are the classic cookie flavor beloved by many kids and adults alike. But not all chocolate chip cookies taste the same. Some are chewy, while others are crunchy. Some are gooey, while others have a cake-like texture. That’s why so many people have favorite chocolate chip cookies recipes that are their go-to whenever a craving hits.

Enjoying the taste of classic chocolate chip cookies doesn’t mean you have to spend hours in front of the hot oven, though. Edible Arrangements® offers a variety of delicious fresh-baked cookies gifts and treats, so you can enjoy that traditional chocolate chip cookie taste anytime. From a box of two dozen fresh-baked chocolate chip cookies to a box of assorted sweet temptations, including our delicious fresh-baked cookies, scrumptious cheesecakes, and a selection of chocolate dipped fruits with tasty toppings like hazelnut crunch and graham cracker crumbs, there’s a treat to satisfy every sweet tooth.

Planning a get-together? Choose from an assortment of party platters featuring our classic chocolate chip cookies along with other traditional favorites like snickerdoodle and sugar cookies, as well as our exclusive pineapple semisweet and strawberry white chocolate flavors. Whether you’re looking for a platter filled to the brim with fresh-baked cookies or a selection of fresh-baked cookies and other delectable treats like chocolate dipped strawberries or scrumptious cheesecakes, our party platters are packed with crowd-pleasing treats.

For more delicious chocolate chip cookies recipes you should try, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite chocolate chip cookies recipes.

Kirsten JohnsonKirsten Johnson

Kirsten Johnson is a writer and public health professional in Minneapolis, and, while not much of a cook, her only baking success and potluck go-to are her perfect chocolate chip cookies.

“Here’s the key to the BEST chocolate chip cookies: The recipe is just on the back of the Nestle Tollhouse milk chocolate chip bags, but you make two changes. You add a half teaspoon too much vanilla and you cook them a half-minute too short. Makes all the difference in the world.”

Pamela ReedPamela Reed


Pamela, aka Brooklyn Farm Girl, is an artist Mom who shares family recipes.

“I’m part of team CHEWY chocolate chip cookies. I found out years ago the secret to chewy cookies is the flour you use. That’s why I started using bread flour to make my chocolate chip cookies very chewy, and these are now my family’s favorites. Here’s the recipe. This easy recipe makes two dozen homemade cookies.”

Sydney DelongSydney Delong


Sydney Delong is a CIA graduate Pastry Chef. She loves to
bake, and loves to share her recipes for others to enjoy even more. Her recipes are for anyone, professional or home baker!

“A great chocolate chip cookie should have lots of chocolate! This Triple Chocolate Chip cookie is overloaded with chocolate and is very soft and chewy thanks to the cream cheese in the dough. A batch of these doesn’t last very long in my house!”

Venae WattsVenae Watts


Venae Watts is a fifth-generation family member of Minerva Dairy, America’s oldest family-owned creamery.

“Everyone loves this classic cookie, and when they are made with Minerva butter, they are so much better! Their Gooey Chocolate Chip Cookies with Cream Cheese is the perfect dessert for your kid’s bakery sale, birthday favor, or just regular snacking. You can enjoy these cookies knowing the butter used to make them has no chemicals or preservatives in it, meaning you can indulge your sweet tooth with peace of mind. Enjoy!

Prep Time: 45 Minutes

Servings: 8


  • 1/2 cup (1 stick) Minerva Dairy Unsalted Butter, softened
  • 1/4 cup full-fat cream cheese, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt, optional and to taste
  • 2 1/4 cups semi-sweet chocolate chips or chunks


  1. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, combine Minerva Dairy Unsalted Butter, cream cheese, sugars, egg, and vanilla. Beat on medium-high speed until well-creamed, light and fluffy (about 5 minutes).
  2. Scrape the sides of the bowl to ensure everything is combined. Then, add flour, cornstarch, baking soda, and salt. Mix until just combined, about 1 minute. Add chocolate chips or chunks and mix into dough using a wooden spoon or by hand. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 5 days, before baking.
  3. When ready to bake, preheat oven to 350°F and line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray. Drop loosely packed, 1 tablespoon size, mounds of dough onto the baking sheet.
  4. Bake 8 to 9 minutes, or until edges have set and tops are just beginning to set (even if slightly undercooked, pale, and glossy in the center). Do not bake longer than 10 minutes as the cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Do not bake with warm dough because the cookies will spread and bake thinner and flatter.”

Mike SheetyMike Sheety


Mike Sheety runs a custom shirt design service called That Shirt. Mike has years of experience in dealing with clothing of all kinds.

“Here’s my favorite chocolate chip cookies recipe:

For making this type of cookie, you’ll need:

  • 3 eggs
  • 8 ounces butter
  • 1 cup sugar
  • 1 spoon honey
  • 1 spoon vanilla sugar
  • 2 cups soft or weak flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips

Once you gathered all the ingredients, the recipe is simple to follow. Mix the butter with sugar, vanilla sugar, honey, and eggs until you have a nice foam formed.

In another bowl, mix the flour with salt and baking soda, and add to the first mixture.

Now add the chocolate chips and stir everything.

Carefully arrange the cookies on a pan and cook in an oven at 400 degrees Fahrenheit for 10 to 15 minutes.”

Melanie MussonMelanie Musson


Melanie Musson is a lifestyle writer for QuickQuote.com.
She loves to bake with her four daughters.

“My favorite chocolate chip cookies recipe is Frosty’s Chocolate Chip Cookies.

  • 1 ½ cups butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 3 cups flour
  • 1 cup chopped nuts
  • 2 cups chocolate chips

Cream butter and sugars. Add eggs. Gently fold in the remaining ingredients. Drop by heaping tablespoon-fulls onto a greased pan. Bake at 350 degrees for 12 to 15 minutes.

This recipe was passed down to me from my grandma, who got the recipe from her lifelong friend, Frosty. Thus, the name. These cookies are perfectly soft and tender. The nuts add a nice contrasting crunchy texture, but they’re equally delicious if you omit the nuts.”

Viana BoenzliViana Boenzli


Viana Boenzli is a lifestyle blogger. Her website includes DIY & crafts, recipes, yard & garden, and nature.  MaplewoodRoad.com is the place to reconnect with your inner chef, gardener, designer, craftsman, naturalist, adventurer, or philosopher!

“My best chocolate chip cookies recipe is simple, with no hard-to-find ingredients or complicated instructions. Chocolate chip cookies should be simple, yet decadent, don’t you think? Over the years, I have discovered a few tips, though, to help you achieve the softest, most mouthwateringly delicious cookies you’ve ever tasted.”

Greg RalesGreg Rales

Greg Rales is the Chef and Owner of Red Gate Bakery, the intimate new bakeshop in the East Village of NYC.

“My favorite chocolate chip cookies recipe is Choco Toffee Cookies. It makes approximately 12 large cookies.


  • 2 sticks unsalted butter, at room temperature
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 3 ounces (1/2 cup) chocolate-covered toffee bar (Trader Joe’s makes a great candy), chopped
  • 8 ounces (1 cup) chopped bittersweet chocolate
  • Flaky sea salt, for sprinkling


  1. Preheat oven to 350 degrees F.
  2. Whisk together flour, baking soda, and salt. Set aside.
  3. Cream together both sugars with the butter until light and fluffy, about 3-5 minutes. Your arms will thank you if you don’t have an electric mixer! You’re looking for a noticeably lighter, creamy result, in which the sugar has nearly dissolved.
  4. Add eggs, one at a time, making sure to scrape down the sides between each addition.
  5. Add all of the dry ingredients and mix just to combine. Fold in both chopped toffee and chocolate.
  6. Using a 4-ounce scoop, scoop mounds of dough onto a baking tray, at least two inches apart. Sprinkle with flaky salt.
  7. Bake for 15 minutes, rotating pan top to bottom and front to back halfway through. If you, like me, are into crinkly edges, rap the pan against the rack in the oven during rotation to deflate the centers and create ripples toward the edge of each cookie.
  8. Let cool.”

Jeremy HoodJeremy Hood


Jeremy grew up learning how to cook from his parents as well as working in a high-volume catering operation while in college. He now enjoys spending time with his family writing for his blog Ktchndad.

“Here’s my favorite chocolate chip cookies recipe. Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 cup almond flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate morsels

I’m taking a spin on a popular classic chocolate chip cookie recipe in two ways. The first is by substituting half of the flour with almond flour. Almond flour gives the cookies a nutty flavor and a natural sweetness that comes through besides what the sugar provides. The second difference is the cooking method, which I will get to in the instructions.

Combine all of the dry ingredients in a mixing bowl except for the two sugars. In a separate bowl, beat the butter with the two sugars until creamy, about 2-3 minutes. It’s important that the butter be soft but not melted. If the butter gets too soft, you may need to place the dough in the freezer for a few minutes to firm it back up before baking.

Add one egg at a time into the sugar mixture until it’s well incorporated, followed by the flour and the chocolate chips.

Here comes the fun part. We all love cookie dough right? Most cookie recipes will tell you to place the cookie dough one tablespoon at a time on the baking sheet. This method is great for 1-2 bite-sized cookies.

I like to make giant cookies so that by the time the cookies are formed and baked, you still have a nice creamy interior that is still dough.

Split the dough into 5-6 even portions and roll each into ~3 inch balls of cookie dough. Bake as you normally would at 350 degrees Fahrenheit for 12-15 minutes, or until the cookies have formed and the exterior is golden brown.

Remove them from the oven and move them to a cooling rack after 2 minutes. Once they have cooled completely, you will be left with giant chocolate chip cookies that have a little treat inside. Don’t forget to enjoy them with a cold glass of milk.

You won’t be disappointed with these cookies!”

Stacy CaprioStacy Caprio


Stacy Caprio works with Deals Scoop.

“My favorite chocolate chip cookie recipe is the following:

Wet ingredients:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 4 tsp vanilla extract
  • 2 eggs, crack and whip slightly before adding to the mix

Dry ingredients:

  • 2 1/2 cups flour (I use a little less than that)
  • 1 tsp baking soda
  • 1/2 tsp salt

Mix the first 4 ingredients in mixer and mix until peanut butter-like consistency is reached. Add eggs and whip until light and fluffy.

Sift dry ingredients together in a large mixing bowl using a wire whisk. Add the wet ingredients and turn until there are no pockets of flour.

Add 2 cups chocolate chips.

Mix well, cover with saran wrap and chill the dough.

Bake in a preheated, 350-degree oven for 10-15 minutes (depends on how big your cookies are and how hot your oven is).

You can rotate the cookie sheets during baking. Use parchment paper.”

Sam MilnerSam Milner


Recipe This is Sam’s family food blog. She is the face behind it and the person that writes the content.

“My favorite chocolate chip cookies are surprisingly not made with chocolate chips. Quite often, I will place some milk chocolate into a Ziploc bag and then bash the bag with a rolling pin. This process creates different-sized chips, and they make the cookies taste so much better – and the melted chocolate in the middle is so yummy. Here is the recipe.”

Kaylea BakesKaylea Bakes

Kaylea is the Creator and Writer of Kaylea Bakes. She has been a pediatric ER nurse for 5 years.

Here is my favorite chocolate chip cookies recipe.


  • 1/2 cup unsalted butter
  • 1/2 cup vegetable shortening
  • 1 cup brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla
  • 2 cups chocolate chips
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 cups flour


  1. Preheat the oven to 375 degrees and combine dry ingredients together in a separate bowl.
  2. In your stand-mixer bowl with the paddle attachment, blend together the butter and shortening until combined. Add the sugars and blend on medium until light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed with a spatula.
  3. Add the eggs and vanilla. Mix to combine.
  4. Add the chocolate chips and quickly combine.
  5. Add the dry ingredients and mix until there is no more visible flour, then stop the mixer.
  6. Roll into 2- to 3-inch balls and set on cookie sheet.
  7. Bake for 8-10 minutes until the edges are JUST set. (The middle may still seem underdone, this is how you want them!)

Cool and enjoy!”

Tim NelsonTim Nelson

Tim Nelson is a grilling-obsessed foodie from northwest Ohio. He posts recipes, guides, and product reviews on his blog BBQ Smarts. Check it out if you want to learn about smoking, grilling, or anything else in the world of barbecue.

“I try to sneak some booze into my recipes whenever I can, and whiskey is my spirit of choice.

Naturally, these whiskey brown butter chocolate chip cookies by Bell’ Alimento are my absolute favorite. The rich, caramel flavors from the brown butter play perfectly with the whiskey notes. I know they might sound too rich, but there’s enough sweetness to balance everything out. And hey, desserts are supposed to be decadent, right?!”

Katie ZiskindKatie Ziskind

Katie Ziskind is a licensed marriage and family therapist and the owner of Wisdom Within Counseling in Niantic, Connecticut.

“My favorite chocolate chip cookie recipe goes like this:

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 sticks, or 1 cup softened butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 local eggs
  • 1 tsp vanilla extract
  • 1 16-oz bag of chocolate chips, mini size

In your KitchenAid, mix the butter and the sugars until creamy, then add your eggs, vanilla, and mix. Then add your dry ingredients and mix, then add your chocolate chips.

For fun, you can change out the type of chips that you use, switching it up with butterscotch chips, white chocolate chips, and even mini M&Ms. One time, I even used yogurt-covered pretzels that were chopped up, and that was pretty good. Bake at 375 degrees for 8 to 12 minutes. Cool on the sheets for 3 to 4 minutes, then transfer to cool on wire racks.”

Cassie JohnstonCassie Johnston


Cassie Johnston is a cookbook author, professional recipe developer, food photographer, and all-around believer in the abundant goodness of life. She lives in southern Indiana with her family and writes at Wholefully.com.

“I have two favorite chocolate chip cookies recipes. Depending on your dietary restrictions, I have a paleo recipe and a regular chewy chocolate chip cookie recipe.”

Ron SilverRon Silver


Chef/Owner Ron Silver started Bubby’s 30 years ago in Tribeca which quickly became a New York go-to, a place where you can always find classic, made from scratch American comfort food and a warm welcome. Today, Bubby’s serves up their famous brunch at two Manhattan locations (Tribeca and Highline).

“My favorite chocolate chip cookies recipe is as follows:

Chocolate Chip Cookies

Makes 24 cookies

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 8 ounces butter
  • 1 cup packed dark brown sugar
  • 1 cup white sugar
  • 1 Tbsp vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups semi-sweet chocolate chips


  1. Cream butter and sugars until light and creamy (about 5 minutes).
  2. Add vanilla, egg, and egg yolk. Mix well (another 5 minutes).
  3. Combine dry ingredients together separately.
  4. Mix dry ingredients into butter mixture until just combined. Stir in chocolate chips.
  5. Scoop 24 cookies onto a lined baking sheet.
  6. Bake 10 minutes at 325 degrees.”

Erika SchlickErika Schlick


Erika Schlick is a health coach who was diagnosed with Lyme Disease and turned her life around with a healthy diet. Erika wrote her own cookbook, WANDERING PALATE, so others can enjoy optimal health on a Paleo diet while still relishing delicious dishes. Erika says “Meals should be simple, delicious, healing, and practical.” She turns favorite foods into healthy choices using fresh ingredients and adding creative spins.

“This is my favorite Chocolate Chip Cookies Recipe:

Servings: 12 (approx.)
Prep Time: 15 minutes
Cook Time: 10-12 minutes


  • ¼ cup maple sugar or coconut sugar
  • 1 pasture-raised egg
  • ¾ cup cashew butter
  • ½ cup pili nut butter
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup chocolate chips


  1. Preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper.
  2. In a large bowl or stand mixer bowl with the paddle attachment, beat the sugar with the egg, cashew butter, pili nut butter, vanilla extract, baking soda, and salt until combined.
  3. Fold in the chocolate chips.
  4. Roll the cookie dough into small 1-inch (2.5 cm) balls and gently press onto the baking sheet about 2 inches (5 cm) apart.
  5. Bake the cookies for 10-12 minutes or until slightly golden on the bottoms.
  6. Cool the cookies on the baking sheet for 10 minutes. Transfer to a cooling rack to cool completely before serving.”

Mike HanskiMike Hanski


Mike Hanski is a teacher and online tutor for high school students with Bid4Papers.

“I’m no expert baker, but I have my own chocolate chip cookies recipe. It uses dark chocolate and has so far garnered positive reactions from people.

Favorite Chocolate Chip Cookies Recipe


  • 1 cup unsalted butter
  • 1/2 cup white sugar (100g)
  • 1 cup light brown sugar (200g)
  • 1 cold egg
  • 1 egg yolk
  • 1 pack dark chocolate chips
  • 2 bars dark chocolate
  • 2 medium bowl
  • 3/4 cups all-purpose flour
  • 1 cup bread flour
  • 2 tsp of kosher salt (12g)
  • 1 tsp of baking soda (3g)
  • 1 tsp espresso powder (2g)
  • 2 tsp vanilla (10ml)


I usually separate the sugar in one bowl, and the other dry ingredients in another. I add the espresso powder in the second bowl, along with the flour mixture and kosher salt.

I brown my butter and leave it to cool in the fridge for about an hour, max.

The espresso powder is meant to bring out the chocolate flavors. It won’t make your cookies taste coffee-like.

I use high-grade dark chocolate, at least 72% cacao.

I keep it in the fridge for at least a day (3 days max) before baking at 180 degrees celsius, (350 degrees Fahrenheit) for 7 minutes.”

Jamie BacharachJamie Bacharach


Jamie Bacharach is a Licensed Medical Acupuncturist and Health Coach in Jerusalem, Israel, as well as the Head of Practice at Acupuncture Jerusalem. Jamie’s travels have taken her across the world as she has learned to synthesize the best of Western and Eastern medicine to the benefit of her patients.

“My favorite chocolate chip cookies recipe is Vegan Pecan Chocolate Chip Cookies:

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 pinch salt
  • 1 cup dark chocolate chips
  • 1/2 cup crushed pecans
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 tsp vanilla

Preheat your oven to 350 degrees. First, mix together all dry ingredients in a bowl. In a separate bowl, whisk together the vegetable oil, water, and vanilla. Add the oil mixture to the dry ingredients and mix until smooth. Use an ice cream scoop to drop the cookie dough in mounds separated by 1 to 2 inches on a lined baking sheet and bake for 15 minutes. Serve warm for best taste!”

Alex AzouryAlex Azoury


Alex Azoury is the Founder and CEO at Home Grounds.

“Chocolate and coffee go hand in hand as one of the ultimate combos of all time. This recipe from Broma Bakery is the ultimate chocolate chip cookie to satisfy your coffee and chocolate craving in one complete sweet treat. Espresso powder and a garnish of sea salt give it another level of complexity.

Most importantly, the browned butter takes a good cookie and transforms it into the best cookie you’ve ever eaten, much like a fine brown roux or fermented pizza dough. Trust me, it will change your life and make you feel extra fancy. This is definitely a cookie to be enjoyed pinky up.”

Give a few of these delicious chocolate chip cookies recipes a try, and you just might find your new go-to favorite! When you’re craving that classic chocolate chip cookies flavor and don’t have time to prepare a chocolate chip cookies recipe from scratch, stop by your local Edible Arrangements® store to pick up some amazing fresh-baked chocolate chip cookies. Or, choose from our extensive collection of tasty fresh-baked cookies gifts and treats and place an order online. We’ll hand-deliver the most delicious fresh-baked chocolate chip cookies straight to your door!