Photo: Aaron Kirk; Prop Styling: Heather Chadduck; Food Styling: Pam Lolley
Prep Time
30 Mins
Bake Time
14 Mins
Cool Time
15 Mins
Makes about 5 dozen

When it comes to making cookies from scratch, these crispy-chewy chocolate chip cookies represent the best of the best. Simple ingredients and easy-to-follow instructions make this a recipe you'll come back to again and again. Whip up a batch of these all-time favorite cookies and they won't last long. Pro tip: Bake 10 minutes for a softer cookie or up to 14 minutes for a crispier cookie.

After you've made these craveworthy cookies, don't forget to try our fun variations. All sorts of goodies—from crushed white-chocolate pretzels to toffee candy—can be added to the batter to create other signature cookies.

How to Make It

Step 1

Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

Step 2

Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.

Step 3

Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

Step 4

Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.

Step 5

Cranberry-White Chocolate Cookies: Substitute 1 (12-oz.) package white chocolate morsels, 1 (6-oz.) package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels. Proceed as directed.

Photo: Aaron Kirk; Prop Styling: Heather Chadduck; Food Styling: Pam Lolley
Step 6

White Chocolate-Covered Pretzel Cookies: Prepare recipe as directed, beating in 1 (7-oz.) bag white chocolate-covered mini pretzel twists, coarsely crushed, with morsels.

Step 7

Almond-Toffee Cookies: Substitute 6 (4-oz.) chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels. Proceed as directed.

Step 8

Turtle Cookies: Substitute 1 (7-oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Nestlé Turtles.

Photo: Aaron Kirk; Prop Styling: Heather Chadduck; Food Styling: Pam Lolley
Step 9

Nutty Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 tsp. Decrease morsels to 1 (12-oz.) package. Add 1 cup creamy peanut butter with butter and sugars, and add 1 cup lightly salted peanuts with morsels. Increase flour to 2 1/2 cups plus 2 Tbsp. Proceed as directed. (Dough will look a little moist.)

Ratings & Reviews

VickyT's Review

December 17, 2013
The addition of the pretzels is great!!!

flourpower1218's Review

July 25, 2013

henderson04's Review

June 11, 2013
turned out great

Quilty's Review

January 14, 2013

aburnett72's Review

December 29, 2012

Mari418's Review

October 18, 2012
The best!

CindyW's Review

October 09, 2012
These were a fun twist on the cc cookie. Especially for my pretzel-loving husband.

Jenni408's Review

July 23, 2012
Pretty good, they were a little dry for my tastes but had a great flavor. They definitely did not turn out "flat" as is stated in an earlier review. And it actually made more than was stated.

kittycat888's Review

July 04, 2012
Great cookies, but it didn't make as many as the recipe call, but they were good.

Shkish's Review

June 10, 2012
My go to cookie recipe. They turn out great every time!