I’ve been making this no-egg drop cookie recipe for almost twenty years, so it's become a family favorite. I like to use dark ...

There’s something magical about a warm, homemade cookie—especially when it’s soft, chewy, and packed with gooey chocolate and ...

The best chocolate chip cookies don’t happen by accident. They require patience, precision, and just the right amount of ...

This is my go-to recipe when I want to make a classic chocolate chip cookie ... hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Sprinkle with a little ...

Here’s a quick way to get the homemade cookie flavour but without the faff of divvying up the dough. It’s all made ... batter down and sprinkle over the chocolate chips. Now leave on a low ...

oats and walnuts elevate these chocolate chip cookies from ordinary to extraordinary. I used a medium ice cream scoop to drop the dough onto a parchment-lined baking sheet, but you can use two ...

Add egg and beat until fully combined, then add flour mixture, followed by currants and chopped white chocolate, and mix to make an even dough. Use a #16 (¼ cup) scoop to form dough into 16 large ...

Add in the flour mixture with a wooden spoon and then stir in the chocolate chips ... I tend to use a small ice cream scoop to scoop the cookie dough into 30 balls. You can dip the scoop into ...

This recipe is very close to the original created by Ruth Wakefield, the inventor of the chocolate chip cookie, who ran the ... are mixed into a brown-sugar dough, which is baked until gorgeously ...