15 Chocolate Chip Cookies That Taste Like Walking Into Grandma’s Kitchen After School

Do you remember the cookie jar on Grandma’s counter? The one you raided the minute you walked in after school? Chocolate chip cookies have been America’s favorite since Ruth Wakefield first baked them at the Toll House Inn in Massachusetts in the late 1930s. One small change, like browning the butter, chilling the dough or adding an extra egg yolk, can turn the same basic recipe into a whole new cookie. Here are 15 versions to bake this fall, from chewy to crispy to giant. Get your mixing bowl ready..

Brown Butter Chocolate Chip Cookies, Rested Overnight

Here is the trick that surprises most people: let the dough rest in the fridge overnight. While it rests, the flour soaks up the liquid and the flavor gets deeper, almost like toffee. Browning the butter first adds a nutty, caramel taste you will notice in the very first bite. Finish with a pinch of flaky salt, and you have a cookie that tastes like it came from a fancy bakery.

You will need: 1 cup (2 sticks) unsalted butter, 1 cup packed brown sugar, 1/2 cup white sugar, 2 eggs, 2 teaspoons vanilla, 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups chopped dark chocolate or chips, flaky sea salt.

How to make it: 1. Melt the butter in a light colored pan and cook, swirling, until it smells nutty and brown bits form, about 5 minutes. Cool 15 minutes. 2. Whisk in both sugars, then the eggs and vanilla. 3. Stir in flour, baking soda and salt, then the chocolate. 4. Cover and chill at least 12 hours, up to 48. 5. Scoop 3 tablespoon balls onto lined sheets and bake at 350F for 11 to 13 minutes. 6. Sprinkle with flaky salt while warm.

Grandma’s Classic Chewy Chocolate Chip Cookies

This is the cookie jar classic, soft in the middle with golden edges. The secret to extra chew is simple: use a little more brown sugar than white, and pull the cookies out when the centers still look a bit underdone. They finish baking on the hot pan. Quick poll: do you eat them warm with milk (A), straight from the freezer (B), or crumbled over ice cream (C)?

You will need: 1 cup softened butter, 1 cup packed brown sugar, 1/2 cup white sugar, 2 eggs, 2 teaspoons vanilla, 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups semisweet chocolate chips.

How to make it: 1. Beat butter and both sugars until fluffy, about 2 minutes. 2. Beat in eggs and vanilla. 3. Mix in flour, baking soda and salt just until combined. 4. Fold in chocolate chips. 5. Scoop 2 tablespoon balls onto a lined sheet. 6. Bake at 350F for 9 to 11 minutes and cool on the pan for 5 minutes.

Giant Bakery Style Cookies

You know those thick, craggy cookies from fancy bakeries that weigh almost half a pound? You can make them at home. The secret is cold butter cut in cubes, a mix of cake flour and all purpose flour, and big rough dough balls that stay tall in a hot oven. They come out golden outside and gooey inside. One is plenty to share, if you are feeling generous.

You will need: 1 cup cold butter in cubes, 3/4 cup brown sugar, 1/2 cup white sugar, 2 eggs, 1 1/2 cups all purpose flour, 1 cup cake flour, 1 teaspoon cornstarch, 3/4 teaspoon baking soda, 1 teaspoon salt, 2 cups chocolate chips, 1 cup chopped walnuts (optional).

How to make it: 1. Beat the cold butter with both sugars for just 1 minute. 2. Add the eggs one at a time. 3. Mix in both flours, cornstarch, baking soda and salt. 4. Fold in chips and nuts. 5. Shape 8 big balls, about 6 ounces each, and chill 30 minutes. 6. Bake at 410F for 10 to 12 minutes, until golden on top but soft inside.

Soft Pumpkin Chocolate Chip Cookies for Fall

Pumpkin and chocolate together taste like a cozy fall afternoon. These cookies are soft and almost cake like, with warm pumpkin pie spice in every bite. The trick is to blot the pumpkin puree with a paper towel first, so the dough is not too wet. Searches for pumpkin chocolate chip cookies have shot up this fall, and after one batch you will see why.

You will need: 1/2 cup softened butter, 1 cup brown sugar, 3/4 cup pumpkin puree (blotted), 1 egg, 1 teaspoon vanilla, 2 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 1 1/2 cups chocolate chips.

How to make it: 1. Spread the pumpkin on paper towels and blot off extra moisture. 2. Beat butter and sugar, then add pumpkin, egg and vanilla. 3. Mix in flour, baking soda, spice and salt. 4. Fold in chocolate chips. 5. Chill the dough 30 minutes. 6. Scoop onto lined sheets and bake at 350F for 11 to 13 minutes.

Thin and Crispy Chocolate Chip Cookies

Team crispy, this one is for you. These cookies spread thin and bake up golden and crunchy, perfect for dunking in a glass of milk or a cup of coffee. More white sugar, melted butter and a little extra time in the oven give you that snap. Are you team crispy or team chewy? Tell us in the comments.

You will need: 3/4 cup melted butter, 1 cup white sugar, 1/3 cup brown sugar, 1 egg, 2 tablespoons milk, 1 teaspoon vanilla, 1 3/4 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups mini chocolate chips.

How to make it: 1. Whisk the melted butter with both sugars. 2. Whisk in the egg, milk and vanilla. 3. Stir in flour, baking soda and salt. 4. Fold in mini chips. 5. Drop tablespoon scoops 3 inches apart on lined sheets. 6. Bake at 350F for 13 to 15 minutes, until golden all over, then cool fully to crisp.

Soft Batch Cookies That Stay Soft for Days

If you love the soft cookies from the grocery store bakery, try these. A spoon of cornstarch and an extra egg yolk keep them pillowy and tender, even on day three. Bake them just until the edges set and the tops look slightly glossy. These are the ones kids grab first from the lunch box.

You will need: 3/4 cup softened butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg plus 1 egg yolk, 2 teaspoons vanilla, 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups chocolate chips.

How to make it: 1. Beat butter and sugars until creamy. 2. Beat in the egg, yolk and vanilla. 3. Mix in flour, cornstarch, baking soda and salt. 4. Fold in chips and chill 30 minutes. 5. Roll into 2 tablespoon balls. 6. Bake at 350F for 8 to 9 minutes, then store in an airtight container with a slice of bread to keep them soft.

Warm Skillet Cookie for Sharing

One giant cookie, one cast iron pan and a bunch of spoons. This is the dessert for movie night or a birthday when you do not feel like baking a cake. The edges get crisp, the middle stays gooey, and a scoop of vanilla ice cream melting on top makes it unforgettable. Add pecans if you like a little crunch.

You will need: 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar, 1 egg, 1 teaspoon vanilla, 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup chocolate chips, 1/2 cup chopped pecans (optional), vanilla ice cream.

How to make it: 1. Melt the butter in a 10 inch cast iron skillet, then pour it into a bowl and let the pan cool a bit. 2. Whisk sugars into the butter, then the egg and vanilla. 3. Stir in flour, baking soda and salt, then chips and pecans. 4. Press the dough back into the skillet. 5. Bake at 350F for 18 to 22 minutes. 6. Cool 10 minutes and top with ice cream.

Easy Chocolate Chip Cookie Bars

No scooping, no batches, no standing by the oven. Press the dough into one pan, bake, and cut into squares. They are thick and chewy, travel well to bake sales and potlucks, and you can make them in under 40 minutes. Looking for more ideas for your recipe box? Here are 16 cookie recipes everyone should bake at least once.

You will need: 1 cup melted butter, 1 1/4 cups brown sugar, 1/4 cup white sugar, 2 eggs, 2 teaspoons vanilla, 2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups chocolate chips.

How to make it: 1. Line a 9×13 pan with parchment. 2. Whisk melted butter and sugars, then eggs and vanilla. 3. Stir in flour, baking soda and salt, then 1 1/2 cups of the chips. 4. Spread in the pan and press the rest of the chips on top. 5. Bake at 350F for 22 to 26 minutes, until golden at the edges. 6. Cool completely before cutting into squares.

Oatmeal Chocolate Chip Cookies

This is the cookie for people who cannot decide between oatmeal and chocolate chip. Old fashioned oats add a hearty chew and a little toasty flavor, and a pinch of cinnamon makes the whole kitchen smell like fall. They are sturdy enough for lunch boxes and road trips. Raisins or no raisins? We will stay out of that fight.

You will need: 1 cup softened butter, 1 cup brown sugar, 1/2 cup white sugar, 2 eggs, 1 teaspoon vanilla, 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 3 cups old fashioned oats, 1 1/2 cups chocolate chips.

How to make it: 1. Beat butter and sugars until fluffy. 2. Beat in eggs and vanilla. 3. Mix in flour, baking soda, cinnamon and salt. 4. Stir in oats and chocolate chips. 5. Scoop 2 tablespoon mounds onto lined sheets. 6. Bake at 350F for 10 to 12 minutes and cool on the pan 5 minutes.

Double Chocolate Chip Cookies

For the true chocolate lovers in your house. Cocoa powder goes into the dough, and both dark and white chocolate chips go in after. The tops crack like brownies and the middles stay fudgy. Serve them with a cold glass of milk, because you will need it. Which is better here: dark chips (A), white chips (B), or both (C)?

You will need: 1/2 cup softened butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg, 1 teaspoon vanilla, 1 cup all purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup dark chocolate chips, 1/2 cup white chocolate chips.

How to make it: 1. Beat butter and sugars until creamy. 2. Beat in the egg and vanilla. 3. Sift in flour, cocoa, baking soda and salt and mix just until combined. 4. Fold in both kinds of chips. 5. Chill 20 minutes and scoop onto lined sheets. 6. Bake at 350F for 9 to 10 minutes, until the tops crack.

Salted Dark Chocolate Chunk Cookies

Chopping a good dark chocolate bar instead of using chips changes everything. You get big melty pools, thin shards that run all through the dough, and a deeper, less sweet flavor. A little flaky salt on top makes the chocolate taste even richer. These are the cookies grown ups sneak after the kids go to bed.

You will need: 1 cup softened butter, 1 cup brown sugar, 1/3 cup white sugar, 2 eggs, 2 teaspoons vanilla, 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 3/4 teaspoon salt, 8 ounces dark chocolate bar (60 to 70 percent) chopped, flaky sea salt.

How to make it: 1. Beat butter and sugars until creamy. 2. Add eggs and vanilla. 3. Mix in flour, baking soda and salt. 4. Fold in the chopped chocolate, including the small shards. 5. Scoop onto lined sheets and chill 30 minutes. 6. Bake at 350F for 10 to 12 minutes and sprinkle with flaky salt right away.

Peanut Butter Lover’s Cookie Jar Favorite

Peanut butter and chocolate is one of the best pairs ever made. These cookies are soft, nutty and loaded with chips, with those classic fork marks on top if you want them. Use regular creamy peanut butter for the best texture, since natural kinds can make the dough oily. Tell us honestly: do you eat these with a glass of milk or a cup of coffee?

You will need: 1/2 cup softened butter, 3/4 cup creamy peanut butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg, 1 teaspoon vanilla, 1 1/4 cups all purpose flour, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1 cup chocolate chips.

How to make it: 1. Beat butter, peanut butter and sugars until fluffy. 2. Beat in the egg and vanilla. 3. Mix in flour, baking soda and salt. 4. Fold in the chips. 5. Roll into balls and press lightly with a fork. 6. Bake at 350F for 9 to 11 minutes and cool on the pan.

Gluten Free Chocolate Chip Cookies Nobody Can Tell Apart

If someone at your table eats gluten free, this one lets everyone share the same cookie jar. A good 1 to 1 gluten free flour blend with xanthan gum works in place of regular flour. Let the dough rest 30 minutes so the flour can soak up the moisture, and the cookies will come out chewy instead of gritty. Always check your chips and vanilla labels too.

You will need: 1/2 cup softened butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg, 1 teaspoon vanilla, 1 1/2 cups 1 to 1 gluten free flour blend (with xanthan gum), 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup gluten free chocolate chips.

How to make it: 1. Beat butter and sugars until creamy. 2. Beat in the egg and vanilla. 3. Mix in the gluten free flour, baking soda and salt. 4. Fold in the chips. 5. Cover and rest the dough 30 minutes. 6. Scoop and bake at 350F for 10 to 12 minutes.

Small Batch: Just 6 Cookies for a Quiet Night

Sometimes you want a warm cookie, not three dozen. This small batch makes exactly six, uses one egg yolk instead of a whole egg, and is mixed in one bowl with a fork. It is perfect for date night, a late craving, or when you live alone and do not want a full jar tempting you all week.

You will need: 3 tablespoons melted butter, 3 tablespoons brown sugar, 1 tablespoon white sugar, 1 egg yolk, 1/4 teaspoon vanilla, 1/2 cup all purpose flour, 1/8 teaspoon baking soda, a pinch of salt, 1/3 cup chocolate chips.

How to make it: 1. Stir the melted butter and both sugars together with a fork. 2. Mix in the yolk and vanilla. 3. Add flour, baking soda and salt. 4. Fold in the chips. 5. Make 6 balls on a small lined sheet. 6. Bake at 350F for 9 to 11 minutes.

Chocolate Chip Cookie Ice Cream Sandwiches

Here is the grand finale. Bake a batch of soft cookies, then squish a scoop of ice cream between two of them and roll the edges in mini chips or sprinkles. Wrap them and freeze, and you have the best homemade treat for a birthday or a warm fall afternoon. So, which of these 15 cookies is going into your oven first? Tell us your number.

You will need: 12 soft chocolate chip cookies (any recipe above, baked a little smaller), 1 1/2 pints vanilla or cookie dough ice cream, 1/2 cup mini chocolate chips or sprinkles, plastic wrap.

How to make it: 1. Bake the cookies and cool them completely. 2. Soften the ice cream on the counter for 10 minutes. 3. Place a big scoop on the flat side of one cookie. 4. Top with a second cookie and press gently. 5. Roll the edges in mini chips or sprinkles. 6. Wrap each sandwich and freeze at least 1 hour.