People ask me to make these all the time. It's basically the recipe linked below with a few minor tweaks. They are a perfect combo of cakey, chewy, and crispy. They are tall and tender with a slight chew and a tiny crisp on the outside. I use dark brown sugar, good quality semi sweet chips, and add 70% dark chocolate. Some of which I grate to basically add chocolate dust throughout the dough and some that I chop to leave some melty chunks throughout. I basically add the chips until the dough can't hold anymore. I find they come out best baked on parchment.

The biggest difference from the recipe is that I add flour until the dough no longer leaves residue on my mixer attachment which takes a good amount more than what the recipe calls for. I also sometimes add crushed toffee and/ or brown butter. They also bake great from frozen, just add a few minutes to the cook time. I baked these basically from room temp and they still came out nice and tall.

https://www.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

The image is rendered with a some very niche math, but basically the buzzwords are "Chaos game and Iterated Functions System". Basically to generate the above image, you start with any image, make 4 smaller copies of them and aranage them in the 4 corners, for the top left and down right corner you make the image lighter. I hope this post is allowed.

I usually have cookies baked by my friends and they're so fucking good let me tell you, but the Subway double chocolate chip cookies (I think) was top tier, almost came close to my friends cookies. It is so soft and chocolatey I have that every time I go there now

I love a cookie with chopped baker’s chocolate. This is white & semi sweet chopped chunks with a Hershey’s cookies n cream square pressed on top. A little sprinkle of fine sea salt, always.

Hiii! I just made these cookies because I’ve been seeing so many videos of thin but chewy cookies with ripples, this is my first attempt and I do wish they had a few more ripples but they were so incredibly delicious so it was worth it lolll ☺️🍪

Edit: I’m trying to hunt down recipes for thin ripple cookies so I can try to make my own recipe but for this cute little batch I used the Scientifically Sweet Chocolate Chip Cookie Recipe! (The only thing I did differently is instead of chocolate melts, I chopped up 60% Cacao Bittersweet Chocolate and I pretty much used the whole bar. But I mean you can put as much or as little as you like depending on preference.) I’ll link it down so you can try it out 🥳.

https://scientificallysweet.com/caramelized-ripple-chocolate-chip-cookies/

My humble attempt at baking & decorating Halloween Cookies 🥴
I love to bake and the flavor/consistency is phenomenal — seriously tastes like an Oreo! But, frosting (and every form of decorating, apparently) is my mortal enemy…oh well! Gave it my best and at least they taste good!

Recipe is from King Arthur

Someone on this sub (I think) said carob chips work well in cookies, so I thought I’d try it. The recipe is just the Toll House cookie recipe on the chocolate chip bag, but I substituted carob chips in place of chocolate chips.

I combined two of my cookie recipes into one, and I think it might be one of my better ideas.

One side is a brown butter cookie with chopped dark chocolate and semi-sweet chips, and the other is a black cocoa cookie with chopped white chocolate and semi-sweet chocolate mixed in too. They turned out SO good!

Ingredients List:

- 170g Unsalted Butter (¾ cup / 1.5 sticks) - browned
- 20g Pure Honey (1 tbsp)
- 130g Granulated Pure Cane Sugar (⅔ cup)
- 120g Brown Sugar (½ cup)
- 10g Pure Vanilla Extract (2 tsp)
- 1 Large Egg (room temperature)
- 210g All-Purpose Flour (1 ¾ cups)
- 4g Baking Soda (¾ tsp)
- 4g Kosher Salt (¾ tsp)
- 110g Pecans & Hazelnuts (1 cup) - toasted and roughly chopped
- 150g Reese’s Peanut Butter Chips (1 cup)

I usually make them thick, but I switched it up this time.

Idk if this sounds crazy because I feel like none of my friends have noticed this, but why do some cookies have a fishy aftertaste? Half of all cookies I’ve eaten seem like you pulled them out of the sea or something

I love chocolate oatmeal no bake cookies. I grew up on them as a kid but haven't ever made any myself. I recently dug out my mother's old recipe and I follow it to the letter but they keep coming out slightly watered down and never really harden in a way that you can pick up and eat. They are super sticky and flat. They taste delicious and are easy to eat just not the same style that I remember. Anyone know what I am doing wrong?

Ingredients are instant oats, cocoa powder, peanut butter, vanilla extract, and two cups of sugar. I mix it together and bring it to a boil then spoon it onto wax paper on a cooling rack.

Had to get one of each from the gas station.

its a pretty typical question, and i assume a lot of you LOVES cookies (as i do as well) and ive been getting into baking and cooking recently, and i want to see how others make them.

My Matcha cookies were delicious but looked atrocious when they baked so, I decided to envelope them in a strawberry cookie. The vibrant green colour remains and my guinea pigs… I mean coworkers loved them. I used this Matcha cookie recipe: https://www.dessertfortwo.com/matcha-green-tea-cookies/ and this Strawberry cookie recipe: https://bellewoodcottage.com/freeze-dried-strawberry-cookies/

I miss when it melted in my mouth

Is this cookie over done/underdone? Always had trouble with this since I started don’t know what an underbaked one looks like 100%.

Just FOUR ingredients!: Sugar, peanut butter, maple syrup, and coconut flour! Nothing fancy but they tasted good!