The Way the Cookie Crumbles: Chocolate Chip Cookies 4 Ways

The most requested snack in my house is definitely chocolate chip cookies. I think they’re a universally comforting food that almost everyone likes, wouldn’t you agree?

I enjoy them too, and they are my go-to treat when I’m asked to make something for a classroom party or bake sale but sometimes I get a bit bored of the same old. But to say one chocolate chip cookie is just like the others is not really true. In an effort to mix things up a bit, I’ve discovered that there are many ways to serve a chocolate chip cookie, making them even more fun and exciting.

There’s the cookie on a stick version, the jumbo coffee shop cookie, the cookie pie, and even the mini chocolate chip ice cream sandwich. All of these versions of your classic fave are easy and fun reinventions of the ordinary chocolate chip cookie recipe, which really is one of the easiest cookies to make.

Chocolate Chip Cookies

You’ll Need:

2 cups all purpose flour
1½ tsp baking soda
1 tsp salt
1 cup butter, unsalted
1 cup granulated sugar
¾ cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups chocolate chips

Prep and Cook:

In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, with an electric mixer, beat the butter and sugars until fluffy. Add eggs one at a time, beating well after each addition until combined and then mix in the vanilla.
With the mixer on low, add the flower mixture and mix until just incorporated. With a spatula or wooden spoon, stir in the chocolate chips.

Cookies on a Stick

Preheat the oven to 375°F.
Form 1 to 2 inch round balls of dough, and place them on a parchment-lined baking sheet.
Insert a small lollipop or popsicle stick into the dough, pushing the stick at least half way through the ball.
Lay the stick down and bake the cookies until they’re golden brown and flattened, approximately 8 minutes.
Remove from the oven and allow to cool before serving.

Jumbo Coffee Shop Cookie

Preheat the oven to 375°F.
Using a ¼ cup measuring cup, drop large scoops of dough onto a parchment-lined baking sheet, ensuring there is 3 to 4 inches of space between each cookie.
Bake until the cookies are golden brown around the edges but still soft in the middle, approximately 12 to 15 minutes. Remove from oven and allow to cool before serving.

Cookie Pie

Preheat the oven to 375°F.
Thoroughly grease a 7 inch pie or tart pan, and press the cookie dough into the bottom and sides of the baking dish. Be sure to cover the pan evenly with the dough which should be ½ to ¾ inch thick.
Bake until the cookie has puffed slightly and is golden brown around the edges, approximately 16 minutes.
Remove from the oven and allow to cool before slicing.
Serve as is, or top with a scoop of vanilla ice cream.

Mini Chocolate Chip Ice Cream Sandwiches

Preheat the oven to 375°F.
Using your fingers, form tiny ½ inch balls of dough and place them on a parchment-lined baking sheet, leaving two inches between each cookie.
Bake for 5 to 7 minutes, or until golden brown and soft in the middle.
Remove from the oven and allow to cool completely.
Spread ice cream on the bottom of one cookie and sandwich together with another cookie. Repeat with the remaining cookies.