Recipe Roundup
11 (Very) Different Ways to Make a Chocolate Chip Cookie
From crispy and chewy to soft and cakey.
chocolate chip cookies are a highly personal thing, and what I’m not here to do is tell you that my ideal version is better than any others. Personally, I gravitate towards cookies that are made with browned butter, lots of salt, and feature crispy edges with a chewy center—but I know that for some people, a cakey, soft cookie, or even a nutty, whole-wheat iteration, is the ultimate goal. To recognize—and celebrate—the many forms that chocolate chip cookies can take, we’ve gathered 11 of our favorite versions, with each one suiting a different preference, baking style, or dietary need.
1. For the Purist
If you want classic chocolate chip cookies (and you want them right now), reach for this Genius recipe from Tara O’Brady. There’s no rest or chilling time required, no unexpected mix-ins or techniques—just the best version of a simple, streamlined cookie.
2. For the Gluten-Free Baker
These gluten-free cookies call for oat flour, but depending on your preference, you could easily use buckwheat, teff, or mesquite flour instead. Just make sure to measure the flour by weight, as the volume measure of gluten-free flours can vary widely.
3. For the Tahini Devotee
Butter is typically an essential ingredient in chocolate chip cookies, but not here. Turns out, tahini works just as well—and it gives the cookies an extra nutty flavor.
4. For the Person Who Loves a Dessert Mash-Up
We love chocolate chips in our banana bread, so why not add bananas to our chocolate chip cookies? These are pretty much a universal crowd-pleaser, but they’re especially great for those who like their cookies on the soft and cakey side.
5. For the Whole-Wheat Baker
“It's surprising just how delicious the whole-wheat version of an old classic is,” says Kim Boyce. “This cookie is made with 100 percent whole-wheat flour, which gives it a distinctive, nutty taste.”
6. For the Vegan Baker
Turns out you don’t need butter or eggs to make a delightfully crisp-edged, rippled, soft-centered chocolate chip cookie—all you need is neutral oil (like grapeseed or canola) and some water.
7. For the Person Who Likes Wrinkled Cookies
There’s no quicker way to achieve wrinkled, rippled cookies than the “pan-banging” method. All you have to do is “lift up the cookie’s sheet pan mid-bake, then let it fall with an ominous thud,” says former Food Editor Emma Laperruque.
8. For the Oatmeal Fan
These cookies have a “super-thin, lattice-like texture,” says Abigail Rasminsky. “This is not meant to be a thick and gooey cookie—it’s much more delicate and flavorful.”
9. For the Person Who Never Puts Away Their Slow Cooker
Maybe you don’t feel like turning on your oven, or perhaps you’re looking for new ways to use your slow cooker. In either case, this recipe—which yields one giant, molten-centered cookie—is for you.
10. For the Frequent Traveler
Anyone who’s stayed at a DoubleTree is familiar with these cookies, which guests are greeted with upon check-in. Turns out, they’re easy to make at home and are loaded with oats, chocolate, and toasted walnuts.
11. For the Person Who Wants Cookies for Breakfast
To make these cookies—which are based on Ovenly’s vegan recipe—more breakfast-ready, Ella Quittner swapped out the regular granulated and brown sugars in favor of coconut sugar and maple syrup. She also uses olive oil in lieu of Ovenly’s neutral oil, which gives the cookies some savory depth.
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Written by: Anabelle Doliner
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