Recipes for "chocolate chip cookies"

Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and instant pudding powder; set aside.

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

Combine flour, baking powder, and salt in a medium bowl; set aside.

Melt 1 cup chocolate chips in a small saucepan over low heat, stirring constantly until smooth, about 3 minutes.

Beat butter and sugar together in a large bowl until creamy, about 2 minutes. Add melted chocolate and vanilla; beat until combined. Beat in eggs, one at a time, until smooth. Gradually stir in flour mixture until dough is well blended. Fold in remaining 1 cup chocolate chips.

Wrap cookie dough in plastic and freeze until firm, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Roll dough into 1-inch balls; coat each ball in confectioners’ sugar. Arrange on prepared baking sheets, spacing about 2 inches apart. Bake in the preheated oven until edges are set and tops are slightly cracked, 10 to 12 minutes. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Preheat the oven to 350 degrees F (175 degrees C).

Toast almonds in a single layer on a baking sheet in the preheated oven until brown, about 10 minutes.

Dissolve coffee in 2 tablespoons hot water in a small bowl; set aside. Whisk flour, baking soda, and salt together in a separate bowl; set aside.

Beat sugar and butter together in a large bowl with an electric mixer at a medium speed until fluffy. Add coffee, eggs, and vanilla extract; mix well. Reduce mixer's speed to low; slowly add flour mixture.

Fold chocolate chips and almonds into dough. Drop teaspoonfuls of dough 3 inches apart onto an ungreased cookie sheet.

Bake in the preheated oven for 10 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Beat butter, brown sugar, and white sugar together until creamy. Add eggs and vanilla extract; stir to combine. Sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. Gradually stir oats, 1 cup at a time, into batter until evenly mixed. Fold in chocolate chips.

Scoop 1 to 2 tablespoons batter and drop onto prepared baking sheet. Repeat with remaining batter, keeping about 2 inches between each scoop.

Bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. Let cookies cool on the baking sheet before removing, 30 minutes.

Preheat the oven to 375 degrees F ( 190 degrees C). Grease baking sheets.

Beat butter and sugar together in a medium bowl until lighter in color. Gradually beat in egg substitute and vanilla. Sift gluten- free flour mix, baking soda, baking powder, and salt together; stir into butter mixture until blended. Finally, stir in the chocolate chips.

Drop spoonfuls of cookie dough 2 inches apart on prepared baking sheets. Bake in preheated oven until edges are golden brown, about 6 to 8 minutes. Let cookies cool on baking sheet for a few minutes before removing to wire racks.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, baking soda, and salt in a large bowl. Beat softened butter, shortening, sugar, brown sugar, and vanilla in another bowl until creamy. Beat in egg, then gradually add flour mixture and mix well. Stir in chocolate chips.

Bake on ungreased cookie sheet until edges are starting to turn golden brown, about 8 to 10 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.

Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.

Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.

Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.

Preheat the oven to 375 degrees F (190 degrees C).

Sift together the flour, baking powder, baking soda, and salt; set aside.

In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in vanilla and eggs, one at a time, until blended.

Combine flour, baking soda, and salt; stir into sugar mixture. Finally, fold in chocolate chips until evenly distributed.

Drop dough by rounded tablespoonfuls onto ungreased baking sheets, spacing about 2 inches apart.

Bake in the preheated oven until edges are golden, 8 to 10 minutes. Briefly cool on baking sheets, then transfer to wire racks to cool completely.

Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.

Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.

Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.

Stir in the chocolate chips.

Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.

Gently flatten the cookies to about 3/8-inch thick.

Bake the cookies for 9 to 12 minutes, until golden brown.

Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.

Sift flour, baking powder, salt, and baking soda together in a large bowl.

Beat sugar and butter together in a separate large bowl with an electric mixer until light and fluffy.

Add bananas, eggs, and vanilla; beat to combine.

Gradually blend in flour mixture until just combined; stir in chocolate chips.

Drop dough by teaspoonfuls onto prepared cookie sheets.

Bake in the preheated oven for 12 to 15 minutes. Transfer cookies to a wire rack to cool completely.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Stir flour, baking soda, and salt together in a small bowl.

Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth and creamy.

Stir in peanut butter, egg, and vanilla until well blended.

Mix in flour mixture until just moistened. Stir in chocolate chips and oats until evenly distributed.

Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until the edges start to brown, 10 to 12 minutes. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream the shortening, white sugar, and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally stir in the semi sweet chips and the white chips, if the batter is too stiff, you may need to use your hands.

Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. I always like to take my cookies out of the oven when they are light brown and not yet set. It creates a softer cookie. Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.

Preheat oven to 350 degrees F (175 degrees C).

Whisk flour, baking soda, and salt together in a bowl.

Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.

Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.

Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with Reynolds parchment paper; set aside.

Combine flour, baking soda, salt, and cinnamon on another sheet of Reynolds parchment paper; set aside.

Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla.

Gradually add flour mixture to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop rounded tablespoons of dough onto the prepared cookie sheets.

Bake in the preheated oven until golden, 10 to 12 minutes. Cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

Cream together white sugar, brown sugar, and butter with an electric mixer in a large bowl until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla. Combine flour, baking soda, and salt in a separate bowl; stir into creamed mixture until well blended. Mix in chocolate chips, coconut, and almonds until incorporated. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.

Cream together butter-flavored shortening, brown sugar, and white sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla.

Combine flour, baking soda, and salt in a separate bowl; gradually stir into creamed mixture.

Fold in chocolate chips until well combined.

Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake in the preheated oven until light brown, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Enjoy!

In a mixing bowl, combine first 5 ingredients. Beat for 2 minutes. Add egg.

Combine flour, soda, and salt. Gradually add this to the creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2 inch balls and refrigerate for 20-30 minutes.

Preheat oven to 375 degrees. Bake for 8-12 minutes. Middle should be slightly underdone and still puffy when you remove them from the oven.

Set an oven rack in the center of the oven and preheat it to 375°F. Line 2 large baking sheets with parchment paper.

In a small skillet or saucepan over low heat, add the coconut oil. As soon as the oil fully melts, turn the heat off, remove the skillet from the heat, and let cool a bit while you prepare the other ingredients.

Alternatively, add the coconut oil into a medium heatproof bowl and microwave on 50 percent power in 30-second intervals, just until melted.

Place the chocolate on a cutting board and use a large knife to roughly chop it. The biggest pieces should be about 1/2-inch chunks, but you should mostly have smaller pieces and shards. You can leave it on the cutting board until you’re ready to add it to the dough.

Simply Recipes / Cambrea Gordon

In a medium bowl, add the flour, baking powder, and salt. Whisk together to combine.

Simply Recipes / Cambrea Gordon

In a large bowl, combine the melted and cooled coconut oil, brown sugar, sugar, non-dairy milk, and vanilla extract. Whisk until fully combined and creamy, about 2 minutes.

Simply Recipes / Cambrea Gordon

Add the flour mixture into the wet ingredients. Use a wooden spoon or rubber spatula to mix just until a dough forms and no streaks of flour remain. Don’t overmix the dough. Add the chopped chocolate and mix to combine.

Simply Recipes / Cambrea Gordon

Use a #30 cookie scoop or a spoon to divide the dough into 2-tablespoon (43g) portions. Roll each between your palms to form it into a ball.

Place it on a prepared baking sheet, about 2 inches apart. Use your hand to gently flatten the dough just slightly and sprinkle the tops with a little flaky sea salt.

Place the baking sheet in the freezer for 10 minutes. Meanwhile, form more cookies and add them to the second baking sheet.

Simply Recipes / Cambrea Gordon

Take the first baking sheet out of the freezer and place it in the oven. Place the second baking sheet in the freezer while the first batch bakes.

Bake until the cookies have doubled in width and are lightly brown around the edges, 9 to 11 minutes. Don’t overbake these cookies. Let them cool on the baking sheet for 3 minutes before transferring them to a cooling rack to finish cooling.

Move the second batch from the freezer to the oven and bake. Repeat with any remaining cookie dough, if needed.

Simply Recipes / Cambrea Gordon

Store the cooled cookies in an airtight container at room temperature. They’ll keep well for about 4 days. You can freeze them, although the texture won’t be as good after they thaw.

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Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Prepare your favorite cookie dough.

Using an ice cream scoop, put rounded scoops of cookie dough into individual ramekins.

Bake according to directions – but add 5-10 minutes to bake time.

Remove from oven and let stand for a few minutes. Top with ice cream and any other desired toppings.

Whisk the flour, Milo or Ovaltine, cream of tartar, baking powder, and baking soda together in a medium bowl. Set aside.

Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer, whisk, or spatula), cream the butter, sugars, molasses or honey, and miso together until light and fluffy. Scrape down the sides.

Add the egg and mix until incorporated. Add the flour mixture and mix on low speed just until dough forms. Fold in chocolate chips.

Scoop about 3 tablespoons (up to 1/4 cup) of dough per cookie, shaping roughly into balls (about 21 total). Place on sheets, spaced 2 inches apart. Chill for 30 minutes.

Adjust oven racks to upper and lower-middle positions. Line two baking sheets with parchment paper.

Bake all cookies, switching sheets top to bottom and front to back halfway through, until edges are golden brown, about 10 minutes.

Let the cookies set 5 minutes on the baking sheet, then transfer to a wire rack. Best enjoyed warm while gooey inside.

Store cooled leftover cookies in an airtight container for up to 3 days.

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Place the butter and bay leaves in a medium saucepan. Cook over medium-low heat, stirring frequently with a rubber spatula until the butter melts and gets golden brown, 5 to 7 minutes. Pour the brown butter into a large bowl and discard the bay leaves. Set aside until cool enough to touch, about 10 minutes.

Add both sugars to the brown butter and whisk by hand until well combined. Mix in the egg, egg yolk, soy sauce, apple cider vinegar, and vanilla.

In a separate medium bowl, mix together the flour and baking soda until the baking soda is evenly distributed.

Gently whisk the flour mixture into the butter mixture until no flour streaks remain. With a rubber spatula, fold in the chocolate.

Cover the bowl with plastic wrap or a lid and chill the dough in the fridge for at least 30 minutes. Ideally, you’d want to let it rest overnight to allow more time for the flavors to meld. After an overnight rest, the cookies have an intense caramel flavor once baked. If you’re resting the dough overnight, just make sure you let the dough sit at room temperature for 30 minutes to make it easier to scoop into balls.

Position a rack in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with silicone mats.

Using a 3-tablespoon cookie scoop, portion the dough into balls. Place six dough balls on one of the prepared baking sheets, making sure to leave at least 2 inches of space between the balls. Place the bowl of remaining cookie dough back in the fridge until the first sheet is done baking.

In a small skillet, toast the pink peppercorns on low heat until they start to smell fragrant, 2 to 3 minutes. Grind the peppercorns with a mortar and pestle until they’re coarsely crushed.

Sprinkle some of the crushed pink peppercorns and flaky sea salt on top of the dough balls before popping the baking sheet into the oven.

Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Before taking the cookies out of the oven, drop the sheet against the oven rack a couple times at a height of about 4 to 5 inches to create outer ripples in the cookies. Transfer the baking sheet to a wire rack to cool completely.

Repeat the process with the remaining cookie dough and the other lined baking sheet until all the dough is baked.

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Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffier in texture. Beat in eggs, one at at time. Gradually stir in flour until well combined; fold in chocolate chips.

Drop dough by rounded tablespoons 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Cool cookies on baking sheets for a few minutes before transferring to wire racks.

Preheat the oven to 350 degrees F (175 degrees C).

Sift together flour and baking soda in a medium bowl, set aside.

Cream together butter, brown sugar, and white sugar in a large bowl. Beat in instant pudding mix until blended. Stir in eggs and vanilla.

Add flour mixture to the butter mixture until it's well incorporated. Fold in chocolate chips and nuts.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake in batches in the preheated oven until the edges are golden brown, 10 to 12 minutes, switching racks halfway through.

Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.

Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.

Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.

Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the browned butter, mix in the maple syrup, peanut butter, egg, and vanilla, mixing until smooth. Add the almond flour, oats, baking soda, and salt. Gently fold in the chocolate, 2/3 cup of the pretzels, and the peanuts, if using. Let the dough sit 10-15 minutes. If the dough feels too sticky, add 1/4 cup almond flour.

4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Add the remaining pretzel pieces to the dough balls, then gently flatten the dough down. Bake 9 minutes, then rotate the pan. Bake another 2 minutes or until the cookies are just beginning to set on the edges. They may look pretty browned because of the almond flour.

5. Let the cookies cool on the baking sheet. Sprinkle with sea salt. They will continue to cook slightly as they sit on the baking sheet. Store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the almond flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.

3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.

4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times.

5. Let the cookies cool on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days.

1. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.

2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and sugar until combined. Beat in the pumpkin butter, egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and chocolate chunks.

4. Roll the dough into 1 tablespoon size balls and then generously roll through the cinnamon sugar and place 3 inches apart on the prepared baking sheet.

5. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment.

2. In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs and vanilla, beat until combined and creamy. Add the flour, and baking soda, beat until combined. Stir in the chocolate chips.

2. Using an ice cream scoop (this makes things really easy) or 1/4 cup measure, roll the dough into balls and place 3 inches apart on the prepared baking sheet (about 5 per pan). Gently push down to flatten the balls just slightly.

4. Transfer to the oven and bake for 12-15 minutes or until the cookies just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently fold in the chocolate and raspberries, do not overmix.

4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. The dough may be a little wet from the berries. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, malted milk powder, baking soda, and salt. Fold in the crushed Oreos, chocolate chunks, and white chocolate.

3. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet.

4. Transfer to the oven and bake for 6-7 minutes. Remove the pan from the oven and tap the baking sheet on the counter to flatten them down. Return to the oven and bake another 3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times, to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the butter, brown sugar, honey, and tahini until combined. Beat in the egg and vanilla, beating until creamy. Add the almond flour, coconut flour, baking soda, cinnamon (if using), and salt. Fold in the chocolate chips/chunks.

3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.

4. Bake 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. The cookies will have brown edges at this point, that is OK. Return to the oven and bake another 2-3 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times to flatten them down again.

5. Let the cookies cool on the baking sheet. They're going to look weird, but as they cool, they'll set nicely. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to a mixing bowl, let cool until it’s room temp and no longer a liquid.

2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

3. To the mixing bowl, add the brown sugar and granulated sugar, beat until combined. Beat in the eggs and vanilla, beating until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and toasted coconut.

To the mixing bowl, add the

brown sugar and

sugar, beat until combined. Beat in the eggs and vanilla, beating until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and toasted coconut.

4. Roll the dough into tablespoon size balls and place 3 inches apart on the prepared baking sheet. Press 1-2 chocolate chunks into each dough ball. Sprinkle with salt, if desired.

5. Transfer to the oven and bake for 8-11 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

5. Transfer to the oven and bake for 8-11 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Line a baking sheet with parchment paper.

2. In the bowl of a food processor, combine the cashews, dates, coconut oil, vanilla, and oats. Pulse until well combined and no large chunks of dates remain. If the dough seem dry, add an extra tablespoon of coconut oil and a splash of water to bring the dough together. Stir in the chocolate chips.

3. Roll the dough into 18-20 tablespoon size balls and place on the prepared baking sheet. Using the palm of your hand, gently press down on each dough ball to flatten into circles. Transfer to the freezer and freeze 10-15 minutes or until firm.

4. If desired, melt 4 ounces of chocolate and drizzle over the cookies. Sprinkle with flaky salt. Eat...or let the chocolate harden and store in an airtight container in the fridge.

. If desired, melt 4 ounces of chocolate and drizzle over the cookies. Sprinkle with flaky salt. Eat...or let the chocolate harden and store in an airtight container in the fridge.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. To a skillet set over medium heat, add the pecans and maple syrup. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a cutting board. Sprinkle with flakey salt. Let cool and then roughly chop.

3. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool.

4. In a large mixing bowl, beat together the remaining 1 stick butter, cooled browned butter, brown sugar and sugar until combined. Beat in the eggs and vanilla, beat until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and chopped pecans.

2. Roll the dough into tablespoon size balls and place 3 inches apart on the prepared baking sheet.

4. Transfer to the oven and bake for 8-10 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with coarse sugar, if desired. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel or glass bowl as it’s preheating until about one third to one half of the butter is melted. Do not melt more than half of the butter. Turn the oven off. Let the butter come back to room temperature for at least 30 minutes – it doesn’t have to harden completely but it should be a soft solid.

Add the sugar and vanilla. Cream with electric mixers until well mixed and lightly fluffy. Add the eggs and beat until incorporated..

Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball. Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that dry look and feel. Stir in the chocolate chips with a wooden spoon.

Preheat the oven to 350 degrees. Roll 1/4 cup dough into high, round balls with chocolate chips at the top. Place on a baking sheet a few inches apart and bake for about 9 minutes. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.

Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel bowl as it’s preheating until about half of the butter is melted. Turn the oven off. Let the butter come back to room temperature – it doesn’t have to harden completely but just so it’s not hot anymore.

Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.

Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight.

Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Sorry for the discrepancy – our oven here is so hard to read (literally, there are no temperature markings) so I usually just watch them after 8 minutes to see when they look ready. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.

Preheat the oven to 375°F for 30 minutes with an oven rack in the center position.

Line two baking sheets with parchment paper and set to the side.

Whisk the flour, baking powder, and salt together in a bowl and set aside. In the bowl of a stand mixer, beat the butter and brown sugar together until just combined.

On medium speed, beat in the eggs one at a time, scraping the bowl after each addition, followed by the vanilla extract. The dough will be soft, but that’s what we want. On low speed, beat in the flour mixture all at once, until just combined. Mix in the chocolate chips by hand, or with the mixer on low speed.

Transfer the dough to a piece of plastic wrap and form into a flat rectangle (this will help the dough chill faster). Wrap the plastic wrap around the dough and refrigerate for at least 1 hour.

In a large, microwave-safe mixing bowl melt the chocolate and butter together in 30-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth. Whisk in the brown sugar, followed by the eggs and vanilla extract.

Using a spatula, fold in the flour, sifted cocoa powder, baking powder, salt, and chocolate chips to form a very soft dough.

Transfer the dough to a piece of plastic wrap and form into a flat rectangle (this will help the dough chill faster). Wrap the plastic wrap around the dough and refrigerate for at least 1 hour.

Once both doughs have chilled, use a small cookie scoop to measure about 1 tablespoon of each dough. Using your palms, roll the two doughs gently together to form a ball and place on the parchment-lined baking sheet.

Place all the dough balls on one of the baking sheets (it's ok to crowd them), cover with plastic wrap, and chill for at least 30 minutes while the oven preheats or up to overnight.

Rearrange the chilled cookie dough balls between two sheet pans so they are spaced a few inches apart. (If you have more than will fit comfortably, transfer the extras to a dinner plate and place back in the fridge). Sprinkle lightly with sea salt.

Bake one sheet at a time for 10 to 12 minutes. Let the cookies cool on the sheet pan for 3 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

Store the cookies in an airtight container on the counter. They will keep for about 3 to 4 days before starting to dry out.