Chocolate chip cookies are the ultimate classic, but the debate between soft and chewy or crisp and crunchy rages on. Everyone has their own favorite recipe (many will admit to being fans of the one printed on the back of the Toll House bag of chocolate chips), but check out this roundup of chocolate chip cookie recipes for some new suggestions to try out during your holiday baking spree.

1. Chewy Jumbo Chocolate Chip Cookies

Another back-of-the-box gem, this recipe for chewy chocolate chip cookies is from the Land O’Lakes butter box. It also includes a pretty unusual ingredient that makes for chewy, more cakelike cookies: baking powder.
Photo and recipe from Cooking on the Side

2. Jacques Torres Chocolate Chip Cookies

The New York Times doesn’t mess around: Jacques Torres’s take on the classic chocolate chip cookie recipe contains Valrhona fèves, oval-shaped chocolate pieces that Torres likes to use instead of chocolate chips.
Photo and recipe from New York Times

3. White Chocolate Chip Cookies

If you loved the original, try this grandma’s version with white chocolate chips. Soft and chewy, these cookies are decadent and clearly meant to be eaten with a glass of milk. (And one may be more than enough.)
Photo and recipe from Suburban Grandma

4. The Only Chocolate Chip Cookie Recipe You’ll Ever Need

This adaptation of Jacques Torres’s recipe has cake flour and bread flour, which makes for a pretty amazing texture. Topped with crunchy fleur de sel, these cookies are real show-stoppers, and they make a perfect hostess gift.
Photo and recipe from For Me, For You

5. Crisp Chocolate Chip Cookies

Our recipe for papery-thin chocolate chip cookies is perfect for the crisp cookie lover. Make sure to take them out of the oven when the edges start to turn brown, and you’ll be in for crisp cookie perfection.
Photo and recipe from CHOW

6. Classic Chocolate Chip Cookies

This is a classic take on the chocolate chip cookie you know and love, rivaling the Toll House back-of-the-bag gem. As the recipe suggests, keep some unbaked cookie dough in the freezer so you can bake them one at a time or when the mood strikes.
Photo and recipe from CHOW

7. Gluten-Free Chocolate Chip Cookies

Gluten-free chocolate chip cookies that taste good? Finally! CHOW’s recipe has a combination of sweet rice flour, sorghum flour, and guar gum, and it rivals the regular old gluten-filled version. Impressive, and worth a shot even if you do eat wheat.
Photo and recipe from CHOW

8. Vegan Chocolate Chip Cookies

This recipe could fool even the most discerning dairy-loving cookie connoisseur. With vegan semisweet chocolate chips and margarine instead of butter (and no eggs!), it makes for a crisp and delicious cookie. A tablespoon of molasses is an unusual addition and provides a more intense flavor than the usual brown sugar.
Photo and recipe from CHOW

9. Oatmeal–Chocolate Chip Cookies

With three whole cups of oats packed into the recipe, these soft and chewy chocolate chip cookies also have a great cinnamon flavor. They contain less than a cup of chocolate chips, so you could almost consider them a healthy treat.
Photo and recipe from CHOW

10. Tate’s Cookies

Tate’s chocolate cookies have a serious following, and luckily Kathleen King, the owner of the original Tate’s Bake Shop in Southampton, New York, has a cookbook so you can try the recipe at home. A teaspoon of water in the dough makes these cookies thin and crunchy.
Photo and recipe from Bon Appétit

11. Levain Bakery Cookies

The famous Levain Bakery on New York’s Upper West Side makes deliciously gooey, warm, gigantic cookies that are recognizable from a mile away. They’re packed with chocolate chips and toasted walnuts; this recipe approximates the originals, and a tin of them makes an amazing holiday gift.
Photo and recipe from Chez KateyLou; header image from Serious Eats

Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC’s best ramen, and is one of the few people who admit to disliking brunch.
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