Photo: Aaron Kirk; Prop Styling: Heather Chadduck; Food Styling: Pam Lolley
Prep Time:
30 Mins
Bake Time:
14 Mins
Cool Time:
15 Mins
Yield:
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.)

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