There is something magical about the aroma of baking cookies in the kitchen! Whether you love the classic chocolate chip cookies or a brown butter connoisseur, or chewy, gooey chocolate chip cookies, there is something for every craving. 

We have a Cookie for every Pookie! Foodism has brought you a golden ticket to cookie bliss. Different flavours and varieties of your only favourite chocolate chip cookie. So, grab your kitchen apron and be ready to bake these lovelies with us in your kitchen- 

Chocolate chip cookies

Ingredients: 

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) white sugar
• 1 cup (220g) brown sugar (packed)
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups (375g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 2 cups (340g) semisweet chocolate chips
• Optional: 1 cup chopped walnuts or pecans

Method:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, white sugar, and brown sugar until smooth and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually mix dry ingredients into the wet mixture until just combined.
6. Stir in the chocolate chips (and nuts if using).
7. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until edges are golden brown but centres are still soft.
9. Let chocolate chip cookies cool on the sheet for a few minutes before transferring to a wire rack.
10. Tip: Chill the dough of your chocolate chip cookies for 30 minutes before baking for thicker cookies. 

Soft Chocolate Chip Cookie 

Ingredients: 

• ¾ cup (170g) unsalted butter, melted
• 1 cup (200g) brown sugar (light or dark)
• ¼ cup (50g) white sugar
• 1 large egg
• 1 egg yolk (for extra softness)
• 2 tsp vanilla extract
• 2¼ cups (280g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1½ cups (255g) semisweet chocolate chips
•  

Method:

1. In a mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.
2. Add the egg, egg yolk, and vanilla extract, and mix until creamy.
3. In a separate bowl, sift together flour, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet mixture until just combined — don’t overmix.
5. Fold in the chocolate chips.
6. Cover and chill the dough in the fridge for at least 1 hour (overnight is even better).
7. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
8. Scoop dough (about 2 tbsp per cookie), roll into balls, and place spaced apart.
9. Bake for 11–13 minutes — they should look slightly underbaked in the centre. That’s what keeps them soft!
10. Let the soft chocolate chip cookie cool on the tray for 5 minutes, then transfer to a wire rack.
11. Tip: You can add mini marshmallows to your soft chocolate chip cookies for a gooey twist. 

White Chocolate Chip Cookie

Ingredients: 

• ¾ cup (170g) unsalted butter, melted
• 1 cup (200g) light brown sugar
• ¼ cup (50g) white sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract
• 2¼ cups (280g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1½ cups (255g) white chocolate chips

Method:

1. In a large bowl, whisk together melted butter, brown sugar, and white sugar until smooth.
2. Add in the egg, egg yolk, and vanilla, mixing well.
3. In another bowl, whisk flour, baking soda, and salt.
4. Slowly mix dry ingredients into the wet mixture — just until combined.
5. Stir in white chocolate chips and any extras you’re using.
6. Chill dough in the fridge for 1 hour (helps keep the cookies thick and soft).
7. Preheat oven to 325°F (163°C). Line a baking tray with parchment paper.
8. Scoop 2 tbsp-sized balls of dough onto the tray. Slightly flatten the tops.
9. Bake the white chocolate chip cookies for 11–13 minutes, until edges are set but centres look slightly soft.
10. Let the white chocolate chip cookies cool on the tray for 5 minutes, then transfer to a rack.

Double Chocolate Chip Cookies

Ingredients: 

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) white sugar
• ½ cup (100g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• ½ cup (40g) unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (170g) semisweet or dark chocolate chips
• Optional: ½ tsp espresso powder (deepens the chocolate flavour)

Method:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, cream butter with white and brown sugar until fluffy (about 2–3 minutes).
3. Add egg and vanilla extract, and beat until smooth.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt (plus espresso powder if using).
5. Slowly add dry ingredients to the wet mixture. Mix just until combined.
6. Stir in the chocolate chips (and a few extra on top if you're feeling fancy).
7. Scoop dough (about 2 tbsp each), place on a baking sheet with space between.
8. Bake the double chocolate chip cookies for 10–12 minutes — the centre should be soft and slightly underbaked.
9. Let the double chocolate chip cookies cool on the tray for 5 minutes, then move to a wire rack.
10. Tip: Use white chocolate chips in your double chocolate chip cookies for a cool contrast. 

Triple Chocolate Cookies

Ingredients: 

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) white sugar
• ½ cup (100g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• ½ cup (40g) unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (85g) dark chocolate chips
• ½ cup (85g) milk chocolate chips
• ½ cup (85g) white chocolate chips
• Optional: ½ tsp espresso powder for ultra chocolatey depth

Method:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream together butter, white sugar, and brown sugar until light and fluffy.
3. Add egg and vanilla extract, and beat until smooth.
4. In another bowl, whisk together flour, cocoa powder, baking soda, salt (and espresso powder if using).
5. Slowly mix dry ingredients into wet ingredients until just combined — don’t overmix.
6. Fold in all three kinds of chocolate chips. Save a few to press on top before baking if you want them to look extra aesthetic.
7. Scoop dough (2 tbsp-sized balls) onto baking sheet, spaced apart.
8. Bake the triple chocolate chip cookies for 10–12 minutes — cookies will be soft in the centre and set on the edges.
9. Let the triple chocolate chip cookies cool on the sheet for 5 minutes, then move to a wire rack.
10. Tip: You can add sea salt flakes on top of your triple chocolate chip cookies for a contrast. 

Brown Butter Chocolate Chip Cookies

Ingredients: 

• 1 cup (226g) unsalted butter
• ¾ cup (150g) white sugar
• 1 cup (220g) brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 ½ cups (310g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups (340g) semisweet chocolate chips
• Optional: 1 cup chopped nuts (like pecans or walnuts)

Method:

1. In a saucepan, melt the butter over medium heat. Stir constantly as it melts.
2. Continue cooking for 3-5 minutes, until the butter starts to foam, then turns golden brown and gives off a nutty aroma. Watch closely — it can burn fast!
3. Once browned, remove from the heat and let cool to room temperature.
4. In a large bowl, whisk together the cooled brown butter, white sugar, and brown sugar until smooth and creamy.
5. Add the eggs and vanilla extract to the mixture, and beat until fully combined.
6. In a separate bowl, whisk together the flour, baking soda, and salt.
7. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
8. Stir in the chocolate chips (and nuts, if using).
9. Chill the dough for at least 30 minutes in the fridge (helps with flavour and texture).
10. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
11. Scoop dough (about 2 tbsp per cookie) and place on the baking sheet, leaving space between cookies.
12. Bake the brown butter chocolate chip cookies for 10-12 minutes, or until the edges are golden and the centre is slightly underbaked.
13. Let the brown butter chocolate chip cookies cool on the tray for 5 minutes before transferring to a wire rack.
14. Tip: Add a bit of cinnamon or espresso powder to your brown butter chocolate chip cookies for a twist!

Peanut Butter Chocolate Chip Cookies

Ingredients: 

• ½ cup (115g) unsalted butter, softened
• ½ cup (125g) peanut butter (smooth or crunchy, your choice)
• ½ cup (100g) white sugar
• ½ cup (100g) brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup (170g) semisweet chocolate chips
• Optional: ½ cup chopped peanuts for crunch

Method:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, peanut butter, white sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract and beat until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips (and chopped peanuts if you're adding them).
7. Scoop dough (about 1–2 tbsp per cookie) and roll into balls. Place them on the prepared baking sheet, spaced apart.
8. Flatten each cookie slightly with a fork (like you would for traditional peanut butter cookies).
9. Bake the peanut butter chocolate chip cookies for 9-11 minutes — they should be golden on the edges and soft in the centre.
10. Let your peanut butter chocolate chip cookies cool on the sheet for a few minutes before transferring to a wire rack.
11. Tip: For extra peanut butter flavour in your peanut butter chocolate chip cookies, spread a thin layer of peanut butter on top of each cookie before baking. 

Pizookie 

Ingredients: 

• ½ cup (113g) unsalted butter, melted
• ½ cup (100g) brown sugar
• ¼ cup (50g) white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1¼ cups (160g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (170g) chocolate chips (semisweet or mixed)
• Optional: a few extra chips for topping

For topping: 

• Vanilla ice cream (the classic choice)
• Drizzle of chocolate or caramel sauce (go wild)

Method:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix melted butter, brown sugar, and white sugar until smooth.
3. Beat in the egg and vanilla extract.
4. Stir in flour, baking soda, and salt until just combined (don’t overmix).
5. Fold in the chocolate chips.
6. Press the dough evenly into a 10-inch oven-safe skillet or baking dish (cast iron works great!). For a deeper pizookie, use a smaller dish like 6-8 inches.
7. Bake the pizookie for 18–22 minutes, until the edges are golden but the centre is still soft and gooey.
8. Let the pizookie cool for 5 minutes, then top with scoops of ice cream and drizzle away.

Tips: 

• Add mini marshmallows and crushed graham crackers to your pizookie 
• For a double chocolate kick, swap ¼ cup flour with cocoa powder in your pizookie

Chewy Chocolate Cookies

Ingredients: 

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ⅓ cup (65g) white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• ½ cup (40g) unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (170g) semisweet or dark chocolate chips (optional but highly recommended)

Method:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream butter with both sugars until fluffy and smooth.
3. Beat in the egg and vanilla until well combined.
4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
6. Fold in the chocolate chips.
7. Scoop dough (about 1.5 tbsp each) onto the baking sheet.
8. Bake the chewy chocolate cookies for 8–10 minutes. Cookies should look slightly underbaked in the centre — that’s the secret to staying chewy!
9. Let your chewy chocolate cookies cool on the tray for 5 minutes before transferring to a rack.
10. Tip: Don’t overbake - just pull the chewy chocolate cookies once the edges are done

Chocolate Tahini Cookies

Ingredients: 

• ½ cup (120g) tahini (well-stirred)
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ¼ cup (50g) white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• ½ cup (40g) unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (170g) dark or semisweet chocolate chunks or chips
• Optional: sesame seeds for topping

Method:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, tahini, brown sugar, and white sugar until light and fluffy (about 2–3 mins).
3. Add in the egg and vanilla extract, and beat until fully combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips or chunks.
7. Scoop dough into balls (1.5–2 tbsp each). If you like, press a few sesame seeds or extra chocolate on top for aesthetic and crunch.
8. Bake the chocolate tahini cookies for 9–11 minutes, just until the edges are set and the centre looks soft. Don’t overbake — they’ll firm up as they cool.
9. Cool the chocolate tahini cookies on a tray for 5 minutes, then move to a wire rack.
10. Tip: To give your chocolate tahini cookies a Middle Eastern touch, add ½ tsp cinnamon

White Chocolate Macadamia Cookies

Ingredients: 

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) brown sugar, packed
• ¼ cup (50g) white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups (190g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (130g) white chocolate chips or chunks
• ¾ cup (100g) roasted macadamia nuts, roughly chopped

Method:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).
3. Add the egg and vanilla, and beat until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the white chocolate and macadamia nuts.
7. Scoop dough into balls (1.5–2 tbsp) and place on your baking sheet with space in between.
8. Bake the white chocolate macadamia cookies for 9–11 minutes, or until the edges are golden and the centres are still soft.
9. Let your white chocolate macadamia cookies cool on the tray for 5 minutes before transferring to a wire rack.
10. Tip: For extra chewiness in your white chocolate macadamia cookies, slightly underbake and let them cool on the tray.
11. Also, if you want some extra flavour depth in your white chocolate macadamia cookies, then brown the butter first; it will be a game changer! 

Choc Chip Biscuits

Ingredients: 

• 125g unsalted butter, softened
• ½ cup (100g) brown sugar
• ⅓ cup (70g) white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups (190g) plain (all-purpose) flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (175g) choc chips (dark, milk, or a mix)

Method:

1. Preheat oven to 180°C (350°F). Line a baking tray with baking paper.
2. In a large bowl, cream the butter and sugars together until light and fluffy.
3. Beat in the egg and vanilla until smooth.
4. Sift in the flour, baking soda, and salt, then mix until just combined.
5. Fold through the choc chips.
6. Roll heaped teaspoonfuls of dough into balls and place on the tray with space between (they’ll spread a bit).
7. Flatten slightly with your fingers or a fork if you like thinner biscuits.
8. Bake for 10–12 minutes, until golden around the edges but still soft in the middle.
9. Cool on the tray for 5 mins before transferring to a wire rack.
10. Tip: If you want to have a subtle warmth in your choc chip biscuits, then add a pinch of cinnamon or espresso powder. 

Cookies aren’t just baked goods - these are little bites of comfort, celebration and creativity; so let that scent of sweetness and nutty flavours get soaked into your kitchen. If you have any of your exciting chocolate chip cookie recipes, then share them with Foodism. Download the app now!