Everyone’s favorite "sometimes" food

Taste May 2015

The chocolate chip cookie is 78 years old and by far the country’s most beloved cookie. The interesting thing is that everyone’s idea of perfection is a little different. We’ve covered a broad spectrum, using our delicious Fair Trade chocolate chips (find semisweet and bittersweet in bulk), or in a couple cases, your own favorite chocolate bar. The key point for all cookie recipes: Even if you’re a little casual in your measurements, follow the mixing instructions perfectly. Undermixed cookies bake up flat and shapeless, while overmixed cookies can be cakey or tough.

 

Chocolate chip cookies

Soft & Chewy Gluten-Free Chocolate Chip

A chewy and delicious wheat-free version of a traditional favorite. Use carob chips or vegan chocolate to make them a treat suitable for all diets. After cooling, store these cookies in an air-tight container — if they last that long! Get the recipe >>

Bittersweet Chocolate Sablés

These crunchy cookies are similar to shortbread, but a little less fragile thanks to the egg yolk. Filled with finely grated bittersweet chocolate, this is an elegant, minimally sweet cookie that’s great with hot tea or alongside a scoop of ice cream. Get the recipe >>

Peanut Butter Chocolate Chip

This recipe was tested using no-stir peanut butter with added salt. They will spread more if you use an old-fashioned peanut butter that requires stirring, and you might like to add extra salt to taste if you are using a “no added salt” peanut butter. Get the recipe >>

Oatmeal Chocolate Chunk

These chewy oatmeal cookies are sturdy enough to pack in school lunches or take along on a hike. If you prefer, use all old-fashioned oats or all quick oats — just not instant. Get the recipe >>

Deep, Dark Double Chocolate Chip

This is a a chewy, fudgy cookie that is adored by serious chocolate fiends. The small amount of instant coffee highlights the deep cocoa flavors without giving the cookies a mocha flavor. Get the recipe >>

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