Since I’ve been baking up a storm in quarantine, I’ve been trying a few new chocolate chip cookie recipes. My Chocolate Chip Walnut Cookie Recipe has been tried and true and a favorite among family and friends for the past few years— but, I’ve been craving something different and struck gold with not one, but two different recipes. I like all of these recipes because they require melted, not softened butter, which means less time waiting for cookies by having to soften butter overnight…yes please. Plus, since we’re sheltering in place and may not need 4 dozen cookies at once, these freeze beautifully for you to bake off a few at a time. Choose your adventure— either basic or boozy below!

First up, plain ol’ chocolate chip cookies. If it ain’t broke, don’t fix it. This recipe comes at ya from the Weeknight Baking Cookbook I’ve been baking from a lot lately. This recipe’s gonna be my new go-to!

And secondly, if you fancy some booze in your desserts, I adapted A Cozy Kitchen’s Bourbon Pecan Chocolate Chip Cookies to be nut-free and more vanilla-y. I’m gonna be using this one when baking for friends…the bourbon makes them extra fancy. ✨

Both of these recipes bake up marvelously for the perfect warm cookie for dessert. I prefer my CCC’s FRESH out the oven, so I like to keep the majority of the dough portioned into balls in the freezer and bake off a few at a time when I get the craving. All you have to do is bake them a few minutes longer. I’ve even made ice cream sandwiches with these cookies…heavenly.

Shop My Kitchen Essentials on my Amazon (including my cookie spatula, pre-cut parchment paper, and sheet tray) and happy baking!

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