There’s something truly special about a homemade chocolate chip cookie. That warm, sweet smell, the gooey center, the slightly crisp edges – it’s pure comfort. I love trying new ways to make this classic treat, and I know you do too!
Today, I’m sharing two fantastic chocolate chip cookie recipes that bring different kinds of joy. Whether you’re looking for a fun holiday bake or a bakery-style showstopper, I’ve got you covered. Let’s make some amazing cookies!
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Spooky Fun: Halloween Chocolate Chip Cookies Recipe
These Halloween Chocolate Chip Cookies are perfect for a fun party treat. They bring all the classic cookie comfort with a festive holiday feel.
Key Ingredients & Cookie Tips
- Food Coloring: Use gel food coloring for brighter, richer Halloween colors without changing the cookie texture too much.
- Chill Dough: A little time in the fridge helps these Halloween cookies keep their shape and prevents spreading.
- Mix-Ins: Don’t just stick to chocolate chips! Add some Halloween candies or sprinkles for extra festivity.
What You Need for Halloween Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips (or Halloween-themed chocolate candies)
- Gel food coloring (orange, purple, green)
⏱️ Time: Prep 20 min, Bake 10-12 min🍽️ Yields: About 2 dozen cookies
How to Make Spooky Chocolate Chip Cookies
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. In a medium bowl, stir together your flour, baking soda, and salt. Set this aside.
Step 2: Cream Wet Ingredients
In a large bowl, beat the softened butter with both granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: Combine and Color
Slowly add the dry flour mixture to the wet ingredients, mixing until just combined. Divide the dough into sections and add a few drops of different gel food colorings to each section, gently folding until the color is even. Then fold in the chocolate chips.
Step 4: Bake Your Treats
Drop spoonfuls of dough onto your prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
Store these fun Halloween cookies in an airtight container at room temperature for up to 3 days. They are perfect for sharing at any spooky gathering!
Big & Chewy: Levain Bakery Chocolate Chip Cookies Recipe
These famous Levain Bakery Chocolate Chip Cookies are known for being extra thick and gooey. You will love making these giant bakery-style treats at home.
Key Ingredients & Baking Tips
- Cold Butter: Using very cold, cubed butter is key for these cookies. It helps keep them thick and prevents overspreading.
- Cake Flour: A mix of all-purpose and cake flour gives these cookies their amazing soft and chewy texture.
- Big Scoops: Make these cookies very large, about 6 ounces each. This helps create that iconic thick, chunky look and feel.
What You Need for Bakery-Style Cookies
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- ¾ cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
⏱️ Time: Prep 25 min, Bake 15-18 min🍽️ Yields: 8-10 large cookies
How to Make Levain Bakery Cookies
Step 1: Prepare Dry Ingredients
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Set this mix aside for later.
Step 2: Cream Butter and Sugars
In a large bowl, beat the very cold, cubed butter with both granulated sugar and brown sugar until it’s just combined and creamy. Don’t overmix here. Beat in the eggs one at a time until mixed, then stir in the vanilla extract.
Step 3: Combine Dough
Slowly add the dry flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix. Fold in the chocolate chips by hand.
Step 4: Shape and Bake
Divide the dough into 8-10 large balls, about 6 ounces each. These should be tall and chunky. Place them on prepared baking sheets. Bake for 15-18 minutes, or until the edges are golden but the centers still look soft. Let them cool on the baking sheet for at least 15 minutes before moving. This helps them set.
📝 Final Note
These giant cookies are best enjoyed warm, right after they’ve cooled enough to handle. You can store them in an airtight container for a few days, but fresh is truly best!
