The 50 Best Cookie Recipes in the World

Cookies are simply the best. A warm, gooey fresh-baked cookie is one of life’s simple pleasures. Baking cookies at home can be just as fun as eating them as long as you have the right recipe! I am going to share The 50 Best Cookie Recipes in the World, as rated by you!

Cookies

The Best Cookie

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!

5 from 1 vote
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Chocolate Chip Cookies

Cook Time 12 minutes
Total Time 12 minutes
Author Amanda

Ingredients

  • 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

Instructions

  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.
  6. DO NOT SKIP THIS REFRIGERATION.
  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

Soft Chocolate Chip Cookies – iambaker

Chocolate Chocolate Chip Cookies – iambaker

Gemma’s Best Chocolate Chip Cookie Recipe – Bigger Bolder Baking

Cake Mix Chocolate Chip Cookies – iambaker

Buckwheat Chocolate Chip Cookies – David Lebovitz

Zucchini Chocolate Chip Cookie – iambaker

Chocolate Lovers Chocolate Chip Cookies – Two Peas & Their Pod

100 Layer Chocolate Chip Cookies – iambaker

Soft Batch Cream Cheese Double Chocolate Cookies – iambaker

Best Chocolate Chip Cookies – Lil Luna

Best Sugar Cookie Recipes

The Best Sugar Cookies

No-Chill Cut Out Sugar Cookies – iambaker

Sugar Cookie Recipe {Copycat Swig Cookie} – iambaker

Best Sugar Cookie Recipe – The Recipe Critic

Amish Sugar Cookies – iambaker

Small Batch Sugar Cookies Recipe – Dessert for Two

Giant Sugar Cookies – iambaker

Soft Sugar Cookies Recipe – The Stay at Home Chef

Lemon Sugar Cookie Sandwiches – iambaker

Coconut Sugar Cookies – Life Love and Sugar

Vegan Sugar Cookies – The Minimalist Baker

Best Cut-Out Sugar Cookies Recipe – iambaker

Peanut Butter Cookies

The Best Peanut Butter Cookies

Classic Peanut Butter Cookies – iambaker

Homemade Peanut Butter Cookies – Simply Recipes

Giant Peanut Butter Cookies – iambaker

Peanut Butter Cookie Sandwiches – Sally’s Baking Addiction

Oreo Stuffed Peanut Butter Cookies – iambaker

Vegan Peanut Butter Cookies – Namely Marly

Butterscotch Peanut Butter Snickerdoodles – iambaker

Disneyland’s Peanut Butter Cookies – Six Sisters Stuff

Red Velvet Peanut Butter Blossoms – iambaker

Giant Monster Cookies – iambaker

Oatmeal Cookies

The Best Oatmeal Cookies

Oatmeal Chocolate Chip Cookies – iambaker

Iced Oatmeal Cookies – Creme De La Crumb

Maple Oatmeal Raisin Cookies – iambaker

Double Chocolate Oatmeal Cookies – 365 Days of Baking

Banana Oatmeal Chocolate Chip Cookies – Averie Cooks

Oatmeal Chocolate Chip Lactation Cookies – iambaker

Best Oatmeal Raisin Cookies – Two Peas & Their Pod

Oatmeal Cranberry Chocolate Spice Cookies – iambaker

Brown Sugar Oatmeal Cookies – The Pioneer Woman

Cookies

The Best Seasonal Cookies

Rainbow Fruit Cookie Cake – iambaker (Mother’s Day)

Spider Chocolate Chip Cookies – iambaker (Halloween)

Pumpkin Rose Cookies – iambaker (Thanksgiving)

Big M&M Cookies – The Salty Marshmallow (Valentine’s Day)

4th of July Cookies – Handle the Heat

Simple Spritz Cookies – Southern Plate (Christmas)

Peppermint Meltaway’s – iambaker (Christmas)

Oreo Stuffed Peppermint Cookies – iambaker (Christmas)

Ugly Christmas Sweater Cookies – iambaker (Christmas)

Melting Snowman Cookies – iambaker (Christmas)

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!

Sugars

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

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.

Leaveners

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.

 

Flour

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 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.

Salt

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. 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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