A bowl of edible chocolate chip cookie dough with a spoon and napkin on the side.
David Leite
1 of 17
This eggless chocolate chip cookie dough tastes just like Toll House chocolate chip cookie dough except it’s specifically made without eggs. But it boasts exactly the same flavor and mouthfeel as the real deal. Safe for children and anyone else a little leery of raw eggs.
A small batch of chocolate chip cookies on a baking sheet.
Christina Lane
2 of 17

Small Batch Chocolate Chip Cookies

These small batch chocolate chip cookies make just enough for two. Made with butter and brown sugar and all the usual ingredients. Because if you’re anything like us, small batch is better than no batch. Sometimes much better.
One whole wheat chocolate chip cookie pulled in two
Alpha Smoot
3 of 17

Whole Wheat Chocolate Chip Cookies

These whole wheat chocolate chip cookies have a deeper flavor and a chewier texture than traditional cookies. Walnuts add crunch. The cookies are even better the next day, if you can believe that!
A New York Times chocolate chip cookie (David Leite), leaning against a glass of milk; a stack of cookies in back.
David Leite
4 of 17

New York Times’ Chocolate Chip Cookies

Say hello to the recipe that started an Internet craze and made bakers rethink how to make cookies. This originally appeared in an article I wrote for the New York Times on July 9, 2008. What makes them so damn special is the dough is refrigerated for 36 hours for a more complex flavor and greater variation in texture. Sea salt is the finishing touch.
A stack of Neiman Marcus cookies on wooden board with a bottle of milk and a jar of chocolate chips.
Clare Barboza
5 of 17
This Neiman Marcus cookies recipe, made with oatmeal and nuts, is an urban legend and very likely a hoax but makes a darn good chocolate chip cookie.
A glass jar filled with soft chocolate chip cookies.
David Leite
6 of 17

Soft Chocolate Chip Cookies

These soft chocolate chip cookies are the timeless basic chocolate chip cookie of your childhood. They’re easy and chewy and taste just as good as they did then.
A stack of Neiman Marcus chocolate chip cookies separated by pieces of parchment.
Ellen Silverman
7 of 17
These Neiman Marcus chocolate chip cookies, made popular through urban legend as the “$250 chocolate chip cookies,” are crispy, chewy, and downright delicious.
A cookie sheet with six breakfast cookies with oats, banana, figs, and peanut butter.
Jessica Merchant
8 of 17

Breakfast Cookies

These breakfast cookies are loaded with banana, oats, whole wheat flour, flaxseed, peanut butter, figs, and chocolate chips to make a satisfying, filling breakfast. Kids love ’em. Sorta like granola cookies.
Squares of chocolate chip crisps on a sheet of parchment paper.
Diane Cu and Todd Porter
9 of 17

Chocolate Chip Crisps

These chocolate chip crisps are a dunkable, snackable treat have the crispness of a cracker, and taste like a cookie.
A stack of chicharron chocolate chip cookies on a blue plate on a wire rack with a couple more cookies on the rack.
Penny De Los Santos
10 of 17

Chicharrón Chocolate Chip Cookies

These chicharrón chocolate chip cookies are soft, chewy, homemade chocolate chip cookies made with—believe it or not—pork rinds. And they’re magnificent beyond words.
A single compost cookie from Christina Tosi.
Momofuku Milk Bar
11 of 17

Compost Cookies®

These compost cookies, created by Christina Tosi of Momofuku Milk Bar, have a pretty surprising and impressive array of mix-ins, including ground espresso, potato chips, and pretzels. Salty, sweet, chewy, gooey, and soul satisfying.
Several oatmeal chocolate chip cookies cooling on a rack, one with a bite out of it.
Molly Gilbert
12 of 17

Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies are healthier than their classic cousin thanks to the presence of oats. Yet they’re still sufficiently indulgent to not make you question whether or not you’ll feel spectacularly satisfied, both with the cookies and yourself.
A few tahini chocolate chip cookies on a torn piece of parchment paper.
Jerrelle Guy
13 of 17

Tahini Chocolate Chip Cookies

These tahini chocolate chip cookies are as easy as the classic Toll House cookies but a lot more memorable thanks to ample chocolate chunks and subtle nuttiness from the tahini. We and everyone we know think they’re utterly irresistible with their crackly edges and soft centers.
A large chocolate chip skillet cookie topped with ice cream with four spoons resting inside.
Jacqui Caulton
14 of 17
This giant chocolate chip cookie is made in a cast-iron skillet and served warm. Top with ice cream and chocolate sauce and devour.
A plate of chocolate chip cookies with with potato chips and toffee pieces baked in
Sally McKenney
15 of 17

Potato Chip Toffee Chocolate Chip Cookies

These potato chip toffee chocolate chip cookies are made with all the salty crunchy sweet chocolatey ingredients the title suggests.
Several espresso chocolate chunk cookies in a paper container.
Andrew Meade
16 of 17

Espresso Chocolate Chunk Cookies

These espresso chocolate chunk cookies are a lot like Tollhouse chocolate chip cookies but amped up. Way up. They’re basically a more mature version of a household staple. Which means you don’t have to share with the kids.
Several ginger chocolate chunk cookies on a piece of parchment paper.
Gentl and Hyers
17 of 17

Ginger Chocolate Chunk Cookies

These ginger chocolate chunk cookies boast three types of ginger, in addition to chunks of dark chocolate and cocoa powder. They are, quite honestly, the best chewy ginger cookies we’ve ever tried.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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