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National Chocolate Chip Day 2015: Three spins on a classic recipe

Golden and crunchy on the outside, melty and gooey on the inside, it’s impossible to be anything but happy when chewing on a chocolate chip cookie. 

Chocolate chip cookies are one of those recipes you stick with once you find one you like, whether it’s crunchy cookies or cookies so soft they toe the line of whether they’re baked all the way. 

Friday, May 15, is National Chocolate Chip Day and is a good excuse to share a few dozen with friends, whip up a batch from your tried-and-true recipe, or think outside the box a little bit with a new spin on an old favorite. 

Be sure to share your photos, tips or recipes with us. We’ll never deny a little chocolate chip cookie goodness. 

Plus, check back tomorrow for the results of a little chocolate chip cookie bake-off that we held here at the office for National Chocolate Chip Day 2015. We’ll share the top five recipes for you to try out for yourself.

From Two Peas and Their Pod. Makes 2 dozen cookies.

For oatmeal raisin foes, there’s nothing more deceptive than biting into what they think is a oatmeal chocolate chip cookie, only to get a mouthful of raisins. No worries—this recipe’s firmly in the chocolate chip camp, no raisins allowed. 


  • 1¼ cups all purpose flour 
  • ¼ tsp. salt 
  • ½ tsp. baking powder 
  • ½ tsp. baking soda 
  • ½ cup softened butter, unsalted 
  • ½ cup brown sugar 
  • ½ cup granulated sugar 
  • 1 large egg 
  • 1 tsp. vanilla extract 
  • 1¼ cups old-fashioned oats 
  • 1 cup chocolate chips 
  • Sea salt for sprinkling  


  1. Preheat oven to 375 degrees. Line a large baking sheet with a mat or parchment paper. Set aside. 
  2. Whisk together dry ingredients in a medium bowl. Set aside. 
  3. Using a stand or electric mixer, beat the butter and sugars together until creamy. Add egg and vanilla and mix until combined. Slowly add dry ingredients to wet ingredients. Mix until just combined. Stir in oats and chocolate chips. 
  4. Drop cookies on baking sheet, about two inches apart. Sprinkle cookies with sea salt. Bake for 10-12 minutes or until light brown around the edges. Remove cookies and let cool on the baking sheet for two minutes. Transfer to rack and let cool completely. 

From Wine and Glue. Serves about 16. 

Remember in grade school when a classmate’s parent would bring in a huge chocolate chip cookie cake and no matter what, the day took a turn for the better? These aren’t too different, minus the frosting that turned your teeth green for the rest of the day. 


  • ½ cup butter 
  • 2 cups all-purpose flour 
  • ½ tsp. salt 
  • ½ tsp. baking soda 
  • ½ tsp. baking powder
  • ¾ cup light brown sugar, packed 
  • ¼ cup granulated sugar 
  • 2 tbsp. vanilla extract 
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips 


  1. Preheat the oven to 350 degrees. Spray a 9×13 inch pan and set aside. 
  2. Over medium heat in skillet, melt butter. When brown bits begin to form at the bottom, remove from heat and let cool. 
  3. In a large bowl, mix flour, salt, baking soda, and baking powder. Set aside. 
  4. With a stand or electric mixer, combine granulated sugar, packed brown sugar and brown butter. Add vanilla and each egg one at a time and mix well. 
  5. Slowly add the flour mixture, scraping the sides periodically. With a spoon, stir in the chocolate chips. 
  6. Press dough into the pan and bake for 20 minutes, or until edges begin to turn slightly brown. Let cool before cutting and serving. 

From Picky Palate. Makes about 2 dozen. 

Also dubbed “cookie inception,” these are for when you either really need a chocolate fix or can’t decide if you’d rather have chocolate chips or Oreos. After all, how can milk really decide what it’s favorite cookie is, anyway? 


  • 2 sticks softened butter
  • ¾ cup packed light brown sugar 
  • 1 cup granulated sugar 
  • 2 large eggs 
  • 1 tbsp. pure vanilla extract 
  • 3½ cups all-purpose flour 
  • 1 tsp. kosher salt 
  • 1 tsp. baking soda 
  • 10 oz. bag chocolate chips
  • 1 bag Oreo cookies


  1. Preheat oven to 350 degrees. In a stand mixer or with an electric mixer, cream butter and sugars together. Add eggs and vanilla until well combined. 
  2. In a separate bowl, mix flour, salt and baking soda. Slowly add to wet ingredients, as well as chocolate chips until combined. Using a cookie scoop, take a scoop of cookie dough and place on top of Oreo cookie. Take another scoop of cookie dough and place on bottom of Oreo. 
  3. Seal the edges by pressing and cupping in hand until the Oreo is enclosed by the dough. Place onto parchment paper-lined baking sheet and bake 9-13 minutes. 
  4. Let cool for five minutes before transferring to cooling rack. 

What’s your favorite chocolate chip recipe? Share it and/or photos in the comments!

Follow digital producer Danielle Waldron on Twitter @DanielleWaldron

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