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  • The 50 Best Cookie Recipes in the World

    filed under: Cookies on April 13, 2018


    The Best Cookie Recipe

    What makes one specific recipe “the best cookie”? It is based on a couple key factors.

    Popularity & Consistency: Year after year Chocolate Chip Cookies are rated the most popular by people all over the world. There is something magical about a rich and buttery dough packed with perfect chocolate morsels. Not only does it taste amazing, but it often takes us back to the wonderful memories of childhood.

    Now, I know that some people like a crispy cookie and some prefer a chewy cookie and some folks just want to enjoy a cookie that reminds them of childhood but that adheres to their current dietary needs. The recipe I am sharing below is all of that! Crispy on the outside, chewy on the inside, and easily adaptable to your diet. (I am also adding popular low carb and vegan recipes below!)

    Trust me when I tell you that THIS Chocolate Chip Cookie is the BEST cookie you will ever have!

    4.93 from 13 votes
    Chocolate Chip Cookies
    Prep Time
    10 mins
    Cook Time
    12 mins
    Total Time
    22 mins

    So there is this image floating around the internet. It is a chocolate chip cookie with spiders superimposed on it.

    Course: Dessert
    Cuisine: American
    Keyword: chocolate chip cookies, Spider Chocolate Chip Cookies
    Servings: 15
    Author: Amanda
    • 2 c minus 2 tablespoons (8 1/2 ounces) cake flour
    • 1 2/3 c (8 1/2 ounces) bread flour
    • 1 1/4 tsp. baking soda
    • 1 1/2 tsp. baking powder
    • 1 1/4 c (284g) unsalted butter room temperature
    • 1 1/2 tsp. coarse salt
    • 1 c (8 ounces) plus 2 tablespoons granulated sugar
    • 1 1/4 c (10 ounces) packed light brown sugar
    • 2 large eggs room temperature
    • 2 tsp. McCormick vanilla extract
    • 1 1/4 lb chocolate chips or chunks original recipe calls for chopped dark chocolate
    1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
    2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – 3 to 5 minutes.
    3. Reduce speed and add eggs one at a time, then add vanilla.
    4. Slowly add dry ingredients, mixing until just combined.
    5. Fold in chocolate chips. Refrigerate dough for24-36 hours.
    7. When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.

    8. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
    9. Cool on wire rack.

    Just in case you want more than one cookie recipe in your life, check out these 50 Best Cookie Recipes divided up into the most popular cookie recipe categories.

    Cookie Recipes

    The Best Chocolate Chip Cookies

    Best Sugar Cookie Recipes

    The Best Sugar Cookies

    Peanut Butter Cookies

    The Best Peanut Butter Cookies

    Oatmeal Cookies

    The Best Oatmeal Cookies


    The Best Seasonal Cookies

    Cookie Recipe Ingredients

    Cookie Basics

    Most traditional cookies call for a standard mix of ingredients: sugar, butter, leavening, and gluten. Keeping a few basic ingredients on hand, and using them correctly, will ensure that your cookies are perfect every time!


    Lots of cookie recipes contain both brown and white sugars and there is a good reason for this. White sugar makes a crispier and browner cookie while recipes with brown sugar will absorb moisture after baking which helps to ensure that they stay chewy. It’s a dynamic-due of crispy chewy deliciousness!

    Have you ever noticed that the ratios of sugar in most cookie dough recipes are higher than other baked goods? That is because not all of the sugar dissolves during mixing, which is good! The dough will soften and spread while baking as more sugar dissolves ensuring the classic cookie shape and texture. If you happen to use less sugar than the recipe calls for your final cookie could puff up more and the texture could be less chewy.


    Fats contribute not only to what a cookie tastes like but to whether the cookie keeps its shape or flattens as the fats are baked. In general, more fat in the recipe produces flat, crispy cookies, while less fat produces puffier, cake-like cookies. The kind of fat you use also makes a difference. Butter (made from churning cream) adds amazing flavor, so substituting shortening for butter (or vice versa) changes the taste. It can also affect the texture of a cookie. Butter has a lower melting point than shortening so a cookie made with butter only can be thinner and crispier than the same cookie made with shortening. Because shortening has a much higher melting point than butter it will help cookies keep their original shape. Try substituting shortening for 1/2 the amount of butter a recipe calls for and see how it changes the flavor, texture, and shape of your cookie.

    As for salted vs. unsalted butter, I recommend baking with unsalted butter so that you can control the amount of salt.


    In cookie recipes, the two most common leaveners are baking soda and baking powder.

    Baking soda is bicarbonate of soda. It neutralizes the acidity of certain ingredients in the dough, allowing the cookies to brown in the oven.

    Baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking powder alone can give cookies a light, cakey texture.


    The main difference in flours found in the grocery store is the amount of protein they contain. All-purpose flour, or plain flour, is an all-around good flour to use for baking. All-purpose has a protein content of 10-13% and it consistently performs well. Cake flour is best for cakes and bakes very tender layers. It has 8-9% protein, one of the lowest in protein content. If you are looking for a softer, more delicate cookie you could substitute cake flour for all-purpose, but it might affect the structure of the cookie. When substituting flours it is best to use a scale, just be sure to sift flours prior to weighing.

    Most cookie recipes call for all-purpose flour. Bleached and unbleached flours are basically interchangeable in cookie recipes and unbleached flour is usually a better choice when you want a slightly chewier cookie.

    A common equation for cookie doughs is = 3 parts flour, 2 parts fat, 1 part sugar.


    Without a doubt, this is one ingredient I use in all my baking. Salt enhances flavor and without it, the cookie could just taste like a sugar overload. Without this flavor enhancer, the secondary flavors in a cookie fall flat as the sweetness takes over. Salt can also act as a protein strengthener, helping to achieve the perfect chewy cookie.

    Once you have all the basics covered, creating the perfect cookie is easy no matter what the recipe.

    My list of cookie recipes is always expanding and I love being able to add tried & true recipes. If there is a cookie that you love that you don’t see here, please feel free to comment below! And as always, if you make any of these recipes tag @iambaker on Instagram and use the hashtag #iambaker. Happy Baking!

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    I would like to receive emails for recipes.

    You mean that 2 c minus 2 tablespoons equals 1 2/3c that equals 8 1/2 ounces ?? Just to make it clear for me ! Thank you

    I would like to receive e mails for cookie recipes.

      could I please have recipes ? Please thsnks

        They’re all clickable links.

    nothng happens when I click on the print button for these receipes.

    I would like to see your “madeleines” cookies ???

    I have a granddaughter that can not eat eggs or dairy. Do you have desserts suitable for her to eat?

    Thank you!

    thank you for sharing and i really learned alot its a wonderfull recipe.

    Great recipes. They taste Great!!!


    I’m looking for a shortbread cookie with orange flavored icing.

    It kinda looks like the first cookie picture.

    Do you have a book with these recipes? How much and where can I get (3)?

    Me and my Wife would like to have emailS to cookie recipe.

    I live in Denver and would love to know how to adjust cookie recipes for altitude. We are at about 5500.

    I would like email cookie recipes, please

    I’m very excited to try some of your recipes. I hope the cookies turn out as good as you say they will. I’m a stickler about following instructions to the letter. Unfortunately even doing so I’ve had some disastrous results from recipes I’ve tried in other websites. I’m gonna start with your snickerdoodles because it seems like you’ve actually done the trial and error on what you say you’ve done. I’ll be sure and let you know how mine turn out. It’s almost time to start Christmas baking and I need all the delicious cookie recipes I can get. Already have my fudges locked down. Thanks for all your advice!!

    When I was much younger I had an aunt that supplied the entire family with homemade Christmas cookies every year. She had no children and must have baked cookies for the entire month. Naturally, there was a favorite, unfortunately she didn’t give anyone the recipe.

    They were cooked on a sheet and cut into bars later. To the best of my memories there were four (4) layers, dough on the bottom, then a layer of apricots, followed by another layer of dough, and finally chopped nuts on the top. The final product was firm and chewy.

    Now, the problem, I am a 70 year old man that has no idea of how to start to try to duplicate these and unfortunately I am the last survivor that had the pleasure of having these treats. I have two daughters and six grandkids that I would love to introduce to some of my Christmas memories. I hope with the information I provided you might be able to at least give me a start on duplicating this never forgotten treat. Thank you.

    Don't Pass on Dessert!