The 50 Best Cookie Recipes in the World

filed under: Cookies on April 13, 2018

 

Cookie Recipes

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!

4.86 from 41 votes
Chocolate Chip Cookies
Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

One of the best Chocolate Chip Cookies you will ever try!

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, Spider Chocolate Chip Cookies
Servings: 24
Calories: 167 kcal
Author: Amanda Rettke
Ingredients
  • 1 2/3 cups (208 grams) cake flour
  • 1 2/3 cups (208 grams) bread flour
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/4 cups (284g) unsalted butter, room temperature
  • 1 1/2 teaspoon coarse salt
  • 1 cup (200g) granulated sugar
  • 1 1/4 cup (10 ounces or 225g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons McCormick vanilla extract
  • 16 ounces (about 3 cups) chocolate chips or chunks (I use a combination of both and reserve a few to place on top of the cookie before baking)
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 by hand. Refrigerate dough for24-36 hours.

  6. DO NOT SKIP 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 (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.

  9. Cool on wire rack.

Recipe Video

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 - Chocolate Chip Cookies

The Best Chocolate Chip Cookies

Best Sugar Cookie Recipes

The Best Sugar Cookies

Peanut Butter Cookie Recipes

The Best Peanut Butter Cookies

Oatmeal Cookie Recipes

The Best Oatmeal Cookies

Seasonal Cookie Recipes

The Best Seasonal Cookies

Cookie Recipes 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 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.

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. 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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Comments

  • Kathie Kennedy says:

    I would like to receive emails for recipes. Please.

  • Carol Carlton says:

    Thanks

  • Tibby Hollingsworth says:

    Your recipes look doable and sound amazing! Thank you for sharing.

  • Linda Russell says:

    The chocolate cookies looked exactly like my mothers. I haven’t been able to find a recipe that the cookies looked like these. I can’t wait to try them.

  • Rose Stoesz says:

    Looks great ,yummy cookies!

  • Kimberly says:

    Thanks so much for sharing. Pinned

  • Christine says:

    Love all of your videos and recipes! Amazing

  • Christina Re says:

    Hi, I need a good, easy cookie (no nuts) to make for a wedding. It will need to frezze well. Any suggestions?

  • Claudia Belcastro says:

    Great recipes

  • Marilee says:

    I can’t wait to make a few of these, if not all! When I was a kid, my mom’s friend made the best, softest Gingersnaps. I fell in love with that flavor and it’s one of my all time favorite cookies to this day!

  • Anida Cap says:

    Love your recipes

  • Kay Johnson says:

    All of your recipes are great and I used them a lot, thanks for sharing them with us.

  • Susan roberts says:

    Love your recipes the choc ding dong chocolate cake is fab

  • Abby says:

    Looking for the Cheesecake Cookie recipe.

    • Amanda says:

      I don’t have one on my site, sorry.

  • Etta says:

    I am going to make the zucchini brownies today. They look awesome.Thanks for your recipes.

  • Jennifer says:

    I love your recipes. Do you have recipes for cakes? Please I would like to receive emails for any recipes regarding baking and food.

  • Paula says:

    Looking for your oatmeal chocolate chip & whie chocolate chip cookie recipe.

  • Garry Barbich says:

    How can I get a copy of your cook books?

  • judith says:

    I think I gained three pounds just reading the ingredients:)

  • Kitty anderson says:

    Yummy recipes

  • Kathy Deike says:

    Want a recipe for Persimmon Cookie

  • Nancy says:

    Do you have a cresent pecan recipe

  • Dianne Way says:

    Could you send your recipes to my email address please. Love all of them. My new cook book!!

  • Dawn Currier says:

    Great recipes!

  • Madeline Lyduniuk says:

    Your recipes are awesome, want to try your Christmas baking [cookies ect.]. Thank you for sharing them with us.