11 Easy Printable Chocolate Chip Cookie Recipes

Ready to bake the perfect chocolate chip cookies? These 11 easy printable recipes are your new go-to, from classic chewy to gluten-free. Grab your mixer and let’s get baking!

Classic Chewy Chocolate Chip Cookies

For the ultimate soft and chewy chocolate chip cookie, you've landed on the perfect recipe. These classic cookies pack rich butter and brown sugar flavor with gooey chocolate in every bite.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the dry ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

For the wet ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
3. In a large bowl, use a hand mixer or stand mixer to beat 1 cup softened unsalted butter until creamy, about 1 minute. Tip: Make sure butter is at room temperature so it creams easily.
4. Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar to the butter. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides.
5. Beat in 1 large egg and 1 teaspoon vanilla extract until just combined, about 30 seconds.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix — stop as soon as no streaks of flour remain. Tip: Overworking the dough will make cookies tough.
7. Fold in 2 cups semisweet chocolate chips with a spatula until evenly distributed.
8. Chill the dough for at least 30 minutes (or up to 72 hours). This step is crucial for chewy cookies and prevents spreading.
9. Drop rounded tablespoons (about 1.5 tablespoons each) of dough onto the prepared baking sheets, spacing them 2 inches apart. Tip: Use a cookie scoop for uniform size and even baking.
10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Rotate the pan halfway through for even baking.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will continue to set as they cool.

Perfectly chewy caramel-colored cookies with crispy edges and soft, gooey centers. Enjoy them warm with a glass of cold milk, or sandwich ice cream between two for an indulgent treat.

Crispy Chocolate Chip Cookies

Craving a cookie that's thin, crispy, and loaded with chocolate? This recipe uses melted butter and extra sugar to guarantee that satisfying crunch with every bite.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the dough

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together until no lumps remain. The mixture should look like wet sand.
3. Add the egg and vanilla extract, then whisk vigorously until smooth and shiny — about 30 seconds.
4. In a separate bowl, whisk the flour, baking soda, and salt. Tip: sift if your flour is lumpy to avoid overmixing later.
5. Pour the dry ingredients into the wet mixture and stir with a rubber spatula just until combined. Do not overmix or cookies will be tough.
6. Fold in the chocolate chips until evenly distributed. The dough will be soft and slightly greasy — that's normal.
7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing 2 inches apart. For extra thinness, gently flatten each ball to about 1/2 inch thick.
8. Bake one sheet at a time for 10 to 12 minutes, until the edges are deep golden brown and the centers are still pale. Tip: rotate the sheet halfway through for even browning.
9. Let the cookies cool on the baking sheet for 5 minutes — they'll continue to set — then transfer to a wire rack to cool completely.

Crispy around the edges with a tender, buttery center, these cookies shatter satisfyingly when you bite into them. Serve with a cold glass of milk or crumble them over vanilla ice cream for a next-level dessert.

Gluten-Free Chocolate Chip Cookies

Oh my goodness, these gluten-free chocolate chip cookies are the real deal – soft, chewy, and totally addicting. Made with almond flour and tapioca starch, they have a texture that rivals any traditional cookie. Trust me, you won't miss the gluten one bit!

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups almond flour
• 1/4 cup tapioca starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Mix-ins

• 1 cup gluten-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, tapioca starch, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until creamy and smooth, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, then beat until fully combined. Tip: Make sure your egg is at room temperature to prevent the butter from seizing.
5. Gradually add the dry ingredient mixture to the wet mixture, stirring with a spatula or mixing on low speed until no streaks remain. The dough will be soft.
6. Fold in the chocolate chips with a spatula until evenly distributed. Tip: Reserve a few chips to press onto the dough balls after scooping for a bakery look.
7. Cover the dough and refrigerate for at least 30 minutes. This step is crucial for chewier cookies – it prevents spreading and deepens the flavor.
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheet. Press a few extra chocolate chips on top of each dough ball.
9. Bake for 12 minutes, or until the edges are golden brown and the centers are still slightly soft. Tip: For even baking, rotate the pan halfway through.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

Undeniably, these cookies have a delicate crumb from the almond flour but stay perfectly chewy thanks to the tapioca starch. Serve them warm with a glass of cold milk, or crumble them over vanilla ice cream for an indulgent treat. Enjoy every last bite – you'll be making these on repeat!

Vegan Chocolate Chip Cookies

Perfectly chewy and studded with melty chocolate, these vegan chocolate chip cookies are a game-changer. Made with coconut oil and a flax egg, they're totally dairy-free and egg-free but still taste like the classic you love.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Flax Egg

• 1 tablespoon ground flaxseed
• 3 tablespoons water

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup coconut oil, melted but not hot
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract

Mix-ins

• 1 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Make the flax egg: stir together 1 tablespoon ground flaxseed and 3 tablespoons water in a small bowl. Let it sit for 5 minutes to thicken.
3. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
4. In a large bowl, combine ½ cup melted coconut oil, ¾ cup packed brown sugar, ¼ cup granulated sugar, and 2 teaspoons vanilla extract. Whisk until smooth.
5. Add the thickened flax egg to the wet mixture and stir well. Tip: Make sure your coconut oil isn't too hot or it'll scramble the flax egg.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain. Overmixing can make cookies tough.
7. Fold in 1 cup dairy-free chocolate chips. For even distribution, save a few chips to press on top later.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For bakery-style cookies, chill the dough for 30 minutes before baking for thicker cookies.
9. Bake for 9–11 minutes, or until the edges are golden and the centers still look slightly soft. They will firm up as they cool.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Press a few extra chocolate chips onto the warm cookies for a prettier look.

Gooey, chewy, and perfectly sweet—these cookies deliver on every front. Serve them with a tall glass of oat milk, or crumble them over vegan ice cream for an indulgent sundae.

Double Chocolate Chip Cookies

A truly fudgy double chocolate chip cookie is hard to beat. These cookies are loaded with cocoa powder and dark chocolate chunks for an intense chocolate experience.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup dark chocolate chunks

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. (Tip: Make sure butter is truly softened for easy creaming.)
3. Add the egg and vanilla extract to the butter mixture. Beat until combined, scraping down the sides as needed.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. (Tip: Overmixing can make cookies tough; stop when you no longer see flour streaks.)
5. Fold in the dark chocolate chunks with a spatula until evenly distributed. (Tip: Use chunked chocolate for melty pockets, not chips.)
6. Cover the dough and refrigerate for at least 30 minutes. (Tip: Chilling prevents spreading and deepens flavor.)
7. Preheat the oven to 350°F and line two baking sheets with parchment paper.
8. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared sheets.
9. Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. (Tip: Underbake slightly for fudgy cookies; they'll set as they cool.)
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Undeniably, these cookies are perfect for any chocolate lover. The edges are slightly crisp while the center remains soft and fudgy. Serve with a glass of cold milk for the ultimate treat.

Peanut Butter Chocolate Chip Cookies

My favorite peanut butter chocolate chip cookies are soft, nutty, and loaded with melty chocolate. They come together quickly with just a few pantry staples, and the creamy peanut butter makes them extra rich. Perfect for a quick dessert or lunchbox treat!

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter and peanut butter until smooth. Add granulated sugar and brown sugar; beat until fluffy, about 2 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Tip: Do not overmix, as this can make the cookies tough.
6. Fold in chocolate chips using a spatula until evenly distributed.
7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart. Tip: Use a cookie scoop for uniform size and even baking.
8. Bake for 9-11 minutes, until edges are lightly golden but centers still look slightly soft. Tip: For softer cookies, bake on the shorter time; for crisper edges, add a minute.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The residual heat will continue to set the centers without overbaking.

Hope you love these peanut butter chocolate chip cookies! They're incredibly soft and nutty with pockets of melted chocolate. Serve them warm with a glass of milk, or crumble them over ice cream for an indulgent sundae.

Oatmeal Chocolate Chip Cookies

Did you know that oatmeal cookies can be both hearty and indulgent? These oatmeal chocolate chip cookies are packed with rolled oats and a hint of cinnamon, making them perfectly chewy and full of flavor. They're the ultimate comfort cookie for any occasion.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the dry mix

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats

For the wet mix

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the add-ins

• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. (Tip: Make sure butter is truly softened for best texture.)
4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Stir in the rolled oats and chocolate chips with a spatula until evenly distributed. (Tip: Use a rubber spatula to avoid overworking the dough.)
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underbaked. (Tip: For chewier cookies, underbake slightly and let them rest on the hot sheet for 2 minutes.)
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Here's the thing: these cookies have a wonderful chewy texture from the oats, balanced by the gentle warmth of cinnamon. They're perfect with a glass of cold milk, or you can crumble them over vanilla ice cream for an easy dessert. Honestly, they never last long in my house!

Salted Caramel Chocolate Chip Cookies

Whip up a batch of these Salted Caramel Chocolate Chip Cookies and you'll be the star of any cookie swap. They're chewy, gooey, and loaded with sweet caramel bits and a touch of sea salt. Trust me, you won't be able to stop at one.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

For the Add-ins

• 1 cup semi-sweet chocolate chips
• 1 cup caramel bits (or chopped soft caramels)

For Topping

• flaky sea salt (e.g., Maldon), for sprinkling

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, then add the vanilla extract. Mix until just combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry mixture to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
6. Fold in the chocolate chips and caramel bits with a spatula until evenly distributed.
7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden brown but centers still look slightly soft.
9. Immediately upon removing from oven, sprinkle each cookie with a pinch of flaky sea salt.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Rich, buttery, and perfectly balanced with sweet caramel and salty crunch, these cookies are irresistible. Serve them warm with a glass of cold milk, or crumble them over vanilla ice cream for an indulgent sundae. Either way, they’ll disappear fast!

White Chocolate Macadamia Cookies

Nothing beats the smell of freshly baked cookies, right? These white chocolate macadamia cookies are crispy on the edges, chewy in the middle, and loaded with buttery vanilla flavor. You'll love how easy they are to whip up.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the dough

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the mix-ins

• 1 cup white chocolate chips
• 1 cup macadamia nuts, roughly chopped

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. (Tip: make sure butter is truly softened, not melted, for best texture.)
3. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. (Tip: overmixing can lead to tough cookies, so stop as soon as the flour disappears.)
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
7. Chill the dough in the refrigerator for at least 30 minutes. (Tip: chilling prevents spreading and enhances flavor.)
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make sure to let them cool on the baking sheet for a few minutes before moving—they're fragile when hot. The combo of creamy white chocolate and crunchy macadamia nuts is pure bliss. These are perfect for sharing (or not!) with a tall glass of milk.

Mint Chocolate Chip Cookies

Just when you thought chocolate chip cookies couldn't get any better, here comes a minty twist that'll cool you down and satisfy your sweet tooth. These Mint Chocolate Chip Cookies are packed with refreshing peppermint and a hint of green, making them perfect for any season.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the cookie dough

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon peppermint extract
• a few drops green food coloring (gel preferred)
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: really cream it well for a tender cookie.
4. Add the egg, peppermint extract, and green food coloring to the butter mixture. Beat until combined. Start with just 3 drops of coloring and add more if you want a deeper green, but go easy – a little goes a long way.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Don't overmix or the cookies will be tough.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Chill the dough in the refrigerator for 30 minutes. This prevents spreading and gives a thicker, chewier cookie.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. For even baking, make all the dough balls the same size.
9. Bake for 8-10 minutes, until the edges are lightly golden but the centers still look soft and slightly underdone. They'll continue setting on the sheet.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This step is key for a perfect texture – don't skip it!
11. Repeat with remaining dough, using fresh parchment or cooled sheets each time.

These cookies are crisp around the edges with soft, chewy centers, and the cool mint flavor pairs beautifully with rich chocolate. Try serving them with a glass of cold milk for the ultimate treat, or crumble them over vanilla ice cream for a minty sundae.

Keto Chocolate Chip Cookies

My search for the perfect keto-friendly cookie ended with these chocolate chip gems. They're soft, buttery, and packed with rich chocolate flavor—no one will guess they're low-carb!

Serving: 18 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Dough

• 2 1/4 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup powdered erythritol (or other keto-friendly sweetener)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Tip: Chilling the dough later helps prevent spreading, so don't skip that step.
2. In a small bowl, whisk together the almond flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and powdered erythritol until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract, beating until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Fold in the sugar-free chocolate chips evenly. Tip: For extra chewiness, refrigerate the dough for 30 minutes before baking.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers.
8. Bake for 10-12 minutes, until the edges are golden brown and the centers are still soft. Tip: Don't overbake—they will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Buttery, crumbly edges with a soft, chewy center make these cookies irresistible. Serve them warm with a glass of unsweetened almond milk or crumble them over keto vanilla ice cream for a decadent dessert.

Conclusion

Can’t resist a classic chocolate chip cookie? This collection has everything from chewy to crispy. Try a few—your new favorite is waiting! Share your pick in the comments and save this roundup on Pinterest. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.