466 chocolate sugar cookie recipes

Chunky chocolate chip oatmeal cookies sweetened with honey instead of sugar and bulked out with puffed wheat cereal for extra crunch. Drops about 56 cookies with a craggy, chewy-crisp texture.

Chunky chocolate chip cookies pack three full cups of chocolate chips into a brown-sugar dough that chills overnight for deep flavor and crackly tops. The chip-to-dough ratio of your dreams.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.

Chunky peanut chocolate chip cookies pack chunky peanut butter, salted peanuts, and semi-sweet chocolate chips into a buttery brown sugar dough. Crisp edges, chewy middles, and a salty-sweet finish in every bite.

Holiday chocolate chip cookies follow the classic Toll House blueprint: butter, brown sugar, semisweet chips, and a fistful of chopped nuts. Crisp at the edges, soft in the middle, ready in 30 minutes. The cookie tin standard.

Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.

Hershey's classic chocolate chip cookies, the trusted back-of-the-bag recipe: buttery dough creamed with two sugars, loaded with semi-sweet chips and optional nuts. Soft centers, golden edges, no-fail every time.

Tollhouse pie bakes chocolate chip cookie dough right into a buttery pie shell. Gooey chocolate morsels, crunchy walnuts, and brown sugar custard in every warm forkful. Top with vanilla ice cream and prepare for requests for seconds.

Classic American chocolate chip cookies with butter, equal granulated and brown sugar, two eggs, vanilla, and a 12-ounce bag of semisweet chips. The original Toll House-style recipe, optional drop or pan version.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

Peanut butter double chip cookies stir chunky peanut butter, salted peanuts, semi-sweet chocolate chips, and butterscotch chips into a tender brown sugar dough. Three textures in every bite.

Thin, snappy chocolate wafers with deep cocoa flavor and a dusting of powdered sugar turn any cookie tin into a bakery showpiece. Chilling the dough overnight makes them extra crisp.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Classic chocolate chip cookies with a tablespoon of water for soft, chewy centers and crisp golden edges. Half butter, half sugar, plenty of semi-sweet chips. One bowl, no chilling.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

Chocolate chip cookies loaded with a generous 2½ cups of chips per batch, balanced with both brown and white sugar for crisp edges and chewy centers. Pull them out underdone for that signature soft texture.