Variations on a Classic: The Chocolate Chip Cookie

Blog | March 24th, 2023

The classic chocolate chip cookie has been around since 1938. Though it doesn’t “taste like chicken“, the description so many foods get dubbed with, variations for both would likely run a close race! This decadent dessert, containing bits of what looks like the tiniest chocolate “kisses”, can be made with love in a variety of dreamy and delicious forms. Before you make your next grocery list, check out this list for a chip off the old block of the original cookie, made in a way you can’t resist!

Cookies and Ice Cream

Move over cake! Cookies and ice cream make a perfect pair contrary to traditional birthday traditions! Dress up your cookies with an irresistible combo that will satisfy any craving for greatness!


-Simply add a scoop of slightly softened, premium vanilla ice cream between two of your favorite chocolate chip cookies.

-Smooth the edges with a knife.

-Dip one side in melted chocolate and roll in toasted almonds or pecans.

-Place on a parchment-lined cookie sheet. 

-Quickly, do the same with all the others and place in the freezer for about 30 minutes.

-Wrap each sandwich individually in plastic wrap to keep them from getting frostbite.

Turtle Chocolate Chip Cookie Bars

When a cookie steps into a bar, you get this incredible twist on an old classic! Be there and be’ll be glad you did!


1/2 cup butter, softened

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 1/8 cup SR flour

1 1/2 cups of chocolate chips plus more for sprinkling on top

1 16 oz jar of caramel, divided

1 cup chopped pecans


-Preheat oven to 350°.

-Grease a foil-lined 8″ x 8″ pan with cooking spray or line with parchment paper. Set aside.

-Beat butter and sugars in a large bowl until creamy.

-Mix in vanilla and eggs, one at a time, mixing slowly after each.

-Slowly add flour to the butter/sugar mixture, stirring well.

-Fold in chocolate chips.

-Press dough into the bottom of the prepared pan.

-Pour 3/4 of caramel on top, spreading until smooth.

-Sprinkle pecans evenly on top of the caramel layer.

-Bake for 20-25 minutes, watching carefully so the caramel doesn’t burn. 

-When caramel has slightly browned, remove from the oven and immediately sprinkle with additional chocolate chips.

-Drizzle top with remaining caramel.

-Cool for 30 minutes before cutting and serving.

Pan Banging Chocolate Chip Cookies

This different spin, or bang, gives you a huge, ultra-flat cookie with a soft and chewy center, surrounded by a crinkly, wrinkly look with a crispy texture.


 2 cups all-purpose flour

1/2 tsp baking soda

 3/4 tsp kosher salt

1/2 lb (2 sticks) unsalted butter, softened

1-1/2 cups granulated sugar

1/4 cup packed brown sugar

1 large egg

1-1/2 tsp pure vanilla extract

 2 Tablespoon water

 6 ounces semisweet chocolate chips


-Place oven rack in the middle position.

-Preheat the oven to 350°.

-Line three baking pans with foil, dull side up.

-In a small bowl, whisk the flour, baking soda, and salt.

-Beat the butter on medium speed of a mixer until creamy, about 2 minutes.

-Add both sugars and beat on medium until light and fluffy, 2 to 3 minutes.

-Add the egg, vanilla, and water, continuing to mix.

-Add the flour mixture and mix on low until combined.

-Add the chocolate to batter, mixing on low.

-Form the dough into balls with a heaping 1/3 cup each.

-Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking.

-Do not skip freezing the dough,it is essential in keeping the dough from spreading too much, and aids in the crinkly outer layer.

-After putting the first baking pan in the oven, put the second one in the freezer.

-Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center.

-Lift the side of the baking sheet up about 4″ from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down. (Just trust me!)

-In about 2 minutes after the cookies puff up again, repeat lifting and dropping the pan.

-Repeat a few more times to create ridges around the edge of the cookie.

-Bake 16 to 18 minutes total, until the cookies have spread out, the edges are golden brown and the centers are light and not fully cooked.

-Transfer the baking pans to a wire rack allowing cookies to cool completely before removing from the pan.

Chocolate Chip Skillet Cookie

There’s no such thing as too much of a good thing, and chocolate chip cookies are the best thing!


(Large size skillet serves 6-8)

10 tablespoons unsalted butter, softened

3/4 cup brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 large additional egg yolk

2 teaspoons vanilla extract

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips


-Preheat oven to 350°.

-Place rack just below the middle of the oven.

-Grease a 10-inch cast iron skillet and set aside.

-In a large bowl, beat butter and both sugars for 1 minute, until light and creamy.

-Add egg, egg yolk and vanilla, beating to combine and scraping sides of the bowl as needed.

-In a separate bowl, combine flour, baking soda and salt.

-Add dry ingredients to the butter mixture and beat until thoroughly combined.

-Using a rubber spatula, stir in chocolate chips, reserving a couple tablespoons for topping the cookie.

-Scoop the dough into the cast iron skillet and press with moistened fingertips into an even layer.

-Sprinkle the reserved chocolate chips over the top.

-Bake for 25-30 minutes.

-The edges should be set with the center slightly underdone and the whole cookie golden brown.

-Be careful not to overbake.

-Place on a wire rack and allow to cool 30 minutes to an hour.

-Serve warm with ice cream.

Related: Mouthwatering Cake Recipes