The 5 Best Classic Cookie Recipes

1. The Best Chewy Chocolate Chip Cookies

Ingredients
for 12 cookies

½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz semi-sweet chocolate chunk, or milk chocolate
4 oz dark chocolate chunk, or you preference
whole milk, to drink, optional

Preparation

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
3. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
4. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
5. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
7. Bake for 12-15 minutes, or until the edges have started to barely brown.
8. Cool completely, and serve yourself a glass of milk.
9. Enjoy!

2. The Best Soft And Chewy Snickerdoodle Cookies

Ingredients
for 24 cookies

¼ cup sugar
2 tablespoons ground cinnamon
1 cup butter, softened
2 teaspoons vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Preparation

1. Preheat the oven to 375˚F (190˚C).
2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
4. Add the sugar and brown sugar and mix until well incorporated.
5. Add the eggs and stir until thoroughly incorporated.
6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
7. Cover with plastic wrap and chill.
8. Using your hands roll dough into ping pong sized balls.
9. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
10. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
11. Allow to cool and serve.
12. Enjoy!

3. Cookies and Cream Cheesecake Cookies

Ingredients
for 12 cookies

4 oz cream cheese, softened
8 tablespoons salted butter, room temperature
¾ cup sugar
1 cup flour
10 cookies, crushed

Preparation

1. Preheat oven to 350°F(180°C).
2. In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
3. Add flour to cream cheese mixture and continue to blend together until fully combined.
4. Add crushed cookies to the mixture and gently fold together.
5. Ensure the cheesecake batter is fully mixed.
6. Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
7. Roll batter into small balls and place on a parchment lined baking sheet.
8. Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
9. Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
10. Place cookies on a cooling rack and rest for at least 5 minutes.
Enjoy!

4. The Softest Sugar Cookies Ever

Ingredients
for 24 cookies

COOKIES

3 ½ cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup sugar
1 cup unsalted butter, at room temperature
1 egg
½ cup sour cream
1 teaspoon vanilla
FROSTING

½ cup unsalted butter, at room temperature
2 cups powdered sugar
2 tablespoons milk

Preparation

1. Preheat oven to 300˚F (150˚C).
2. In a bowl add the flour, baking soda, and salt. Whisk to combine.
3. In a large bowl, add the butter, sugar and cream together using a hand mixer until light and fluffy, about 5 minutes.
4. Add the egg and mix until fully incorporated.
5. Add sour cream and vanilla and mix until creamy.
6. Add the flour mixture, one third at a time, until fully combined.
7. Shape the dough into a rectangle and wrap in plastic wrap.
8. Chill dough for 1 hour in the refrigerator.
9. Remove the plastic wrap from the dough and lightly flour an even surface.
10. Roll out dough about ½-inch (1 ¼ cm) thick. Cut out circles using a glass or cookie cutter.
11.Transfer cookies to a parchment paper-lined baking sheet, leaving about 1-inch (2 ½ cm) in between cookies.
12.Bake for 8 minutes until bottom is golden brown, and the top of cookie are pale.
13. Let cookies cool on pan or wire rack.
14. In a bowl, beat the butter until fluffy with a hand mixer. Sift in powdered sugar and mix until incorporated. Add milk and continue to beat until mixture smooth and velvety.
15. Frost cookies and decorate as you wish.
16. Enjoy!

5. Brownie Fudge Cookies

Ingredients
for 10 cookies

150 g (⅔ cup) brown sugar
2 eggs
100 g (½ cup) butter, melted
100 g (⅔ cup) chocolate, melted
1 teaspoon vanilla extract
125 g (1 cup) plain flour
1 teaspoon baking powder
½ teaspoon salt
100 g (⅔ cup) dark chocolate chip
100 g (⅔ cup) white chocolate chip

Preparation

1. Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
2. In a large bowl, whisk together the brown sugar and eggs.
3. Next, whisk in the butter, chocolate, and vanilla extract.
4. Fold in the flour, baking powder, and salt.
5. Finally mix in the chocolate chips.
6. Chill in the fridge for 30 minutes, until slightly set.
7. Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
8. Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
9. Enjoy!