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Yummy! Chocolate chip cookies were the first dessert I learned to bake when I was younger. I’ve always stuck with the classic chocolate chip cookie recipe my mom always used. It was a delicious recipe and a crowd-pleaser.
I’d never claim it is the best ever recipe you’ll ever try, because everyone has different tastes, especially when it comes to cookies. Some people like cookies under baked. Some people prefer their cookies extra chocolaty. Some people like them thin and some people prefer their cookies thick…the variations go on and on. I’m just here to provide some options!
In this post, I’ve provided 5 different variations of the classic chocolate chip cookie! They are all delicious, but I can’t promise any of the recipes will be your all time favorite! The only requirement in my chocolate chip cookie recipes is that they do not have to be chilled! Growing up, there was nothing worse than having to WAIT to make my cookies! (That’s probably why I rarely ever made sugar cookies unless it was store bought dough!)
So here they are…
The Classic Chocolate Chip Cookie
This is the recipe I grew up with. It was my favorite recipe for chocolate chip cookies, until I discovered a recipe coming up on the list! These are thin but chewy if you bake them right! They also make a TON of cookies making the full batch!
- 2 c. shortening (butter flavored)
- 2 c. white sugar
- 1 c. brown sugar
- 4 eggs
- 2 tsp vanilla
- 4 1/2 c. flour
- 3 tsp salt
- 2 tsp baking soda
- 1 large package of chocolate chips
Cream together shortening and sugar. Add eggs and vanilla. Sift dry ingredients together and add to creamed mixture. Blend well. Stir in chocolate chips. Form balls of cookie dough in hands and put on baking pan. (I always line my pan with parchment paper or a silpat baking mat) Bake at 350 degrees for 10 to 12 minutes or until golden brown. Leave on baking pan for 5 minutes after baking to set and allow for easy transfer. It will make about 8 dozen cookies! (Half the batch if you don’t need that many!)
I add a little extra homemade vanilla extract to this recipe to give it some extra flavor!
2. Graham Cracker Pudding Chocolate Chip Cookie
These cookies are so delicious! The graham cracker gives it a slightly different taste and the pudding keeps these cookies thick and chewy! They are by far, my favorite cookies, and most loved when I bring treats to gatherings!
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 (3.4 ounce) box instant vanilla pudding, dry (You can try French Vanilla flavored also)
- 2 eggs
- 1 tsp. vanilla
- 3 sheets graham crackers, finely crushed
- 1 tsp. baking soda
- 2 cups flour
- 1 cup chocolate chips (I use Ghirardelli milk chocolate)
Cream together the butter and sugars until light and fluffy. Once fluffy, add the box of vanilla pudding and mix it in. Add the 2 eggs and vanilla and mix until well blended. In a small bowl, mix the finely crushed graham cracker, baking soda, and flour. Add the dry ingredients to the wet ingredients and beat until well mixed. Stir in the chocolate chips. (Make sure to use a silpat baking mat or parchment paper) Bake at 350 degrees F for 8-10 minutes (9 is usually the sweet spot for mine but every oven cooks differently) Let cool for 5 minutes on the pan before transferring them to a cookie rack.
3. Oatmeal Chocolate Chip Cookies
I love the cookies you can buy at Noodles and Company. They are a delicious mix of oatmeal and chocolate chip and so thick and chewy! Unfortunately, I have never found a copycat recipe to duplicate those cookies. And, of course, Noodles and Company is not located in every state, which means I do not have one by me to get my cookie fix. Luckily, I have this recipe to get me close to the cookie! It is thick and chewy and oh so good!
- 1 cup of softened unsalted butter
- 3/4 cup of white sugar
- 3/4 cup of brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups of quick-cook oats
- 1 1/2 cups of all purpose flour
- 1 (3.4 ounce) package of instant vanilla pudding
- 1 tsp salt
- 1 tsp baking soda
- 12 ounces of mini chocolate chips
Cream together softened butter and sugars in a large mixing bowl until light and fluffy. Add the eggs and vanilla and mix. In a separate bowl, mix all the dry ingredients together. Slowly, add the dry ingredients to the wet ingredients and mix together. This dough gets pretty thick so beware. I use my kitchenaid mixer to help with all the mixing! Add the chocolate chips at the end and stir it together. I don’t like using the mixer once I add chocolate chips, so I actually just used my hands like I was kneading bread dough to incorporate chocolate chips into all the dough! Form the dough into little balls about the size of a ping pong ball. Make sure you use parchment paper or a silpat baking mat to ensure your cookies do not stick! Bake at 350 degrees F for 9-11 minutes.
4. M&M Pudding Chocolate Chip Cookie
M&M’s always add fun to a cookie! If you had a choice between an M&M cookie and regular chocolate chip cookie, 9 out of 10 people are going to go for the M&M cookie because they’re drawn to the colors! (At least that’s true for myself…the colors seem to make things more appealing!) This is another variation with M&M’s this time, but still with the pudding! (Pudding seems to make everything taste better!)
- 1/2 cup softened unsalted butter
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 3/4-2 cups of all purpose flour
- 1 (3.4 ounce) instant vanilla pudding mix
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup mini chocolate chips
- 3/4 cup M&M’s (this is where you can make these cookies into Christmas, Valentine’s day, regular, or any other theme you want!)
Cream together butter and sugars until light and fluffy. Add egg and vanilla and mix until well incorporated. In another bowl, mix dry ingredients together. Slowly add dry ingredients to the butter mixture and mix with electric stand mixer or hand held mixer. Hand mix the chocolate chips and M&Ms into the batter. Roll the dough into balls (about the size of a ping pong ball) and place onto baking sheet. Make sure you cover your baking pan with parchment paper or a silpat baking mat. Bake at 350 degrees F for 9 to 11 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring.
5. Peanut Butter Chocolate Chip Cookie
What goes better with chocolate? Peanut butter! We live in Ohio right now and it’s home of the Buckeyes! (The best chocolate/peanut butter piece of chocolate I’ve ever tried!) So I figured, it was only right to include a cookie variation with peanut butter and chocolate chips!
- 1/2 cup softened butter
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 to 1 tablespoon milk (add this at the very end just to make dough smooth and creamy)
- 3/4 cup semi-chocolate chips
In a large mixing bowl beat butter and peanut butter with an electric mixer. Add the sugars, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Then beat in the egg and vanilla until combined. Beat in the flour in the mixer until well combined. Add milk (from 1/2 tablespoon to 1 tablespoon just enough to make the dough moist and creamy.) Add chocolate chips and mix till just incorporated. Form dough into small ping pong sized balls and put onto baking sheet (Make sure you have parchment paper or a silpat baking mat so your cookies do not stick) Bake at 375 degrees F for 7 to 9 minutes. Let sit on baking sheet to cool for 5 minutes before transferring to a cookie rack.
That’s all 5 recipes! I hope one of these recipes become your favorite go-to recipe, or use them to add variety to your chocolate chip cookie! Make sure to check out my homemade vanilla recipe to use for these cookies!
Are there any other variations you would suggest I add to my repertoire of chocolate chip cookies?