I love a good cookie, and let’s be honest, chocolate chip cookies are a true classic. There are so many ways to make them, each with its own special touch. I’ve gathered three of my favorite chocolate chip cookie recipes for you today. Each one brings something different to the table.
Whether you like them classic, with a tangy hint, or with an extra sweet kick, you’ll find a recipe here you’ll want to bake. I’m excited to share these easy cookie recipes with you.
Jump to Recipe:
- 1. Bills Classic Chocolate Chip Cookies
- 2. Brown Butter Sourdough Discard Chocolate Chip Cookies
- 3. Sweet Butterscotch Chocolate Chip Cookies
Bills Classic Chocolate Chip Cookies
These are the cookies you think of when you want a simple, perfect treat. They have that wonderful balance of chewy and soft with plenty of chocolate.
You’ll find these chocolate chip cookies comforting and a fantastic recipe to have in your collection.
Key Ingredients & Cookie Tips
- Quality Chocolate Chips: Using good chocolate makes a big difference in how your cookies taste. Pick your favorite brand.
- Room Temperature Butter: Make sure your butter is soft, but not melted. This helps it mix well with the sugar, making a smooth dough for your classic cookies.
What You Need
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
⏱️ Time: 25 minutes🍽️ Yields: 18 large cookies
How to Make It
Step 1: Mix Wet Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, beat the softened butter with both sugars until the mixture is light and fluffy. This usually takes about 2-3 minutes. Then, beat in the eggs one at a time, followed by the vanilla extract until everything is well combined.
Step 2: Add Dry Ingredients & Bake
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Stir in the chocolate chips. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
For the best results, use an ice cream scoop to make sure all your cookies are the same size. This helps them bake evenly!
Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies offer a deeper, more complex taste than your average chocolate chip cookie. The brown butter brings a nutty flavor, and the sourdough discard adds a gentle tang.
If you have sourdough discard and want to make something truly special, these chocolate chip cookies are for you.
Key Ingredients & Baking Advice
- Browning Butter Carefully: Watch your butter closely as it browns. You want it golden and nutty, not burnt. This adds a lovely depth to your sourdough cookies.
- Sourdough Discard: Both active and inactive sourdough discard work for this recipe. The discard gives a slight tang that really makes these chocolate chip cookies interesting.
What You Need
- 1 cup (2 sticks) unsalted butter
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips
⏱️ Time: 35 minutes (plus chilling)🍽️ Yields: 24 cookies
How to Make It
Step 1: Brown Butter & Mix Wet Ingredients
In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter turns a golden brown and smells nutty. Let it cool for about 10 minutes. In a large bowl, combine the cooled brown butter with granulated sugar and brown sugar. Beat well. Add the eggs one at a time, then stir in the sourdough discard and vanilla extract.
Step 2: Combine, Chill & Bake
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to your wet ingredients, mixing until just combined. Fold in the chocolate chips. Cover the dough and chill it in the fridge for at least 30 minutes, or up to 24 hours. When ready to bake, preheat your oven to 375°F (190°C). Scoop dough onto parchment-lined baking sheets and bake for 10-12 minutes until the edges are set.
📝 Final Note
Chilling the dough is important for these sourdough discard cookies. It helps the flavors blend and stops the cookies from spreading too much when they bake.
Sweet Butterscotch Chocolate Chip Cookies
If you’re looking for a cookie that’s a little different from the norm, these butterscotch chocolate chip cookies are a lovely choice. They offer a rich, sweet caramel-like flavor alongside the classic chocolate.
These cookies are perfectly chewy and a wonderful treat for anyone who enjoys a sweeter cookie experience.
Key Ingredients & Tips for Baking
- Don’t Skip Butterscotch Chips: The butterscotch chips are key here. They provide that unique, sweet caramel flavor that makes these cookies special.
- Watch for Doneness: Pull these cookies from the oven when their edges are set and lightly golden, but the centers still look a little soft. They will firm up as they cool, ensuring a nice chewy texture.
What You Need
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
⏱️ Time: 30 minutes🍽️ Yields: 20 cookies
How to Make It
Step 1: Prepare Dough Base
Preheat your oven to 375°F (190°C). In a large mixing bowl, beat the softened butter with both the brown and granulated sugars until the mixture is light and fluffy. This should take about 2-3 minutes. Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract.
Step 2: Add Dry Ingredients & Bake
In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in both the butterscotch chips and chocolate chips. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden. Let cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
Adding a small sprinkle of flaky sea salt on top of these butterscotch chocolate chip cookies right after they come out of the oven can really make their sweet flavors pop!
