Sarra Ina Garten chocolate chip cookie recipes go well beyond the basic drop cookie, covering everything from giant crinkled cookies sprinkled with fleur de sel to loaded cowboy cookies stuffed with oats and pecans. These 10 recipes deliver rich, chewy results every time.
1. Double Chocolate Chip Cookies
Cocoa powder stirred right into the dough gives these cookies a deep, fudgy base before you even get to the semisweet chocolate chunks folded throughout. The combination of brown sugar and granulated sugar keeps them chewy in the center with slightly crisp edges. Ready in about 35 minutes, they’re a serious chocolate lover’s cookie.
2. Cowboy Cookies
Loaded with rolled oats, shredded coconut, chopped pecans, and semisweet chocolate chips, these big cookies have something in every bite. A touch of cinnamon warms up the brown sugar and butter dough. Done in just 25 minutes, they hold up beautifully in a cookie jar or lunch box.
3. Chocolate Peanut Butter Cookies
Creamy peanut butter and cocoa powder make this dough rich, salty, and deeply chocolatey all at once. Semisweet chocolate chips throughout add pockets of melted chocolate to every chewy bite. These come together in just 20 minutes, making them one of the fastest cookies in Ina’s collection.
4. Cookies and Bars
Buttery chocolate chip cookie dough baked two ways, as classic drop cookies and as thick, chewy bar squares with brown sugar and semisweet chips. The recipe uses a full cup of softened butter and both brown and granulated sugar for that golden, caramelized flavor. Ready in about 50 minutes, it’s a great pick when you want variety from one baking session.
5. Giant Crinkled Chocolate Chip Cookies
Oversized scoops of dough get frozen briefly before baking, then banged on the oven rack every few minutes to create those signature crinkled, flat tops. Semisweet chocolate chunks and a sprinkle of fleur de sel finish each golden cookie. They bake up with crispy edges and a soft, gooey center.
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6. Chocolate Chunk Cookies
Brown sugar and butter creamed together until fluffy form the base of these classic, chunky cookies packed with semisweet chocolate pieces. The dough comes together quickly in a stand mixer, and they bake at 350 degrees until golden at the edges. Simple, reliable, and exactly what you want a chocolate chip cookie to taste like.
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7. Salted Chocolate Chunk Cookies
Flaked sea salt sprinkled over each cookie right out of the oven hits you before the sweet, buttery chocolate underneath. These are adapted from Ina’s classic chocolate chunk recipe with a salty finish that sharpens every flavor. They bake for exactly 15 minutes and stay soft and chewy as they cool.
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8. Chocolate White Chocolate Chunk Cookies
Dark cocoa dough meets chunks of sweet white chocolate for a bold contrast in every bite. The batter is rich with butter and brown sugar, and the white chocolate melts into creamy pockets throughout. These bake up soft in the center and are best served slightly warm.
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9. Salty Oatmeal Chocolate Chunk Cookies
Rolled oats give these cookies a hearty, chewy texture while dried cranberries add tart little bursts alongside the semisweet chocolate chunks. A sprinkle of fleur de sel on top before baking balances the sweetness with a savory edge. They’re from Ina’s Make It Ahead cookbook, so the dough freezes well for baking later.
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10. Kathleen King’s Double Chocolate Almond Cookies
Slivered almonds and two kinds of chocolate, semisweet and white, are folded into a cocoa-based dough that bakes up incredibly soft. Ina featured this recipe from Tate’s Bake Shop founder Kathleen King, and the cookies firm up as they cool while staying tender inside. They need just 15 minutes in the oven.
