This chip cookie menu is a build-your-own cookie bar that starts with one versatile dough and lets you choose from five different chip and mix-in combinations. It works because the base dough is sturdy enough to hold anything from classic chocolate chips to tangy dried cranberries and white chocolate, and each variation bakes up with crisp edges and a soft center. Whether you’re feeding a crowd or just want variety in your cookie jar, this menu makes it easy to please everyone.

Ingredients

2 1/4 cups (280 g) all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed brown sugar
2 large eggs
2 tsp vanilla extract
For each variation, add one of the following chip combinations:
Classic: 2 cups (340 g) semisweet chocolate chips
Double Chocolate: 1 cup (170 g) semisweet chips + 1/2 cup (85 g) white chocolate chips + 2 tbsp (15 g) unsweetened cocoa powder (added to flour)
Oatmeal Cranberry: 1 cup (170 g) dried cranberries + 1 cup (170 g) white chocolate chips + 1 cup (80 g) old-fashioned oats (added with flour)
Peanut Butter: 1 cup (170 g) peanut butter chips + 1/2 cup (85 g) semisweet chips + 1/2 cup (130 g) creamy peanut butter (reduce butter to 1/2 cup / 113 g)
Trail Mix: 1/2 cup (85 g) semisweet chips + 1/2 cup (85 g) butterscotch chips + 1/2 cup (75 g) salted peanuts + 1/2 cup (80 g) raisins

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. If using the double chocolate or oatmeal variation, whisk in the cocoa powder or oats at this point.
In a large bowl, beat the softened butter (and peanut butter if using that variation) with an electric mixer on medium speed until creamy, about 1 minute. Add granulated sugar and brown sugar, and beat until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Gradually add the flour mixture, beating on low speed just until combined. Do not overmix.
Fold in your chosen chips and mix-ins with a spatula until evenly distributed.
Drop rounded tablespoons of dough (about 1.5 inches / 4 cm in diameter) onto the prepared baking sheets, spacing them 2 inches (5 cm) apart.
Bake for 10-12 minutes, until the edges are golden but the centers still look slightly soft. For a softer cookie, bake on the shorter end; for crisper, bake longer.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Repeat with remaining dough, using fresh parchment paper if needed.

Tips

Chill the dough: If you have time, chill the dough for 30 minutes before baking. This prevents spreading and gives a thicker cookie.
Substitutions: You can swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The cookies will be slightly more crumbly but still delicious. Use dairy-free butter and chips to make them vegan.
Common mistake: Overmixing the dough after adding flour develops gluten, making cookies tough. Mix just until no streaks of flour remain.
Portioning: Use a cookie scoop for uniform size and even baking. If you don’t have one, two spoons work fine.

Serving Suggestions

Serve these cookies warm with a glass of cold milk, or pair them with vanilla ice cream for a sundae. For a dessert board, arrange an assortment of all five variations on a platter with fresh fruit and coffee. They also make great lunchbox treats or gifts wrapped in a tin.

Variations

Beyond the five chip combinations listed, you can customize the dough further. Add 1/2 cup (60 g) chopped nuts (walnuts, pecans, or almonds) to any variation. For a festive twist, use 1/2 cup (85 g) red and green candy-coated chocolate pieces in place of some chips. If you like a salty-sweet contrast, sprinkle a pinch of flaky sea salt on top of each cookie before baking.

Storage and Reheating

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough balls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time. To reheat, place cookies on a plate and microwave for 10-15 seconds, or warm in a 300°F (150°C) oven for 5 minutes to restore freshness.

Frequently Asked Questions

Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/2 teaspoon to avoid overly salty cookies.

Why did my cookies spread too much? This usually happens if the butter is too soft or the dough is warm. Chill the dough for 30 minutes before baking, and make sure your butter is softened but not melted.

Can I make this dough ahead of time? Absolutely. You can refrigerate the dough in an airtight container for up to 72 hours. Let it sit at room temperature for 10 minutes before scooping.

Can I use a different type of flour? Whole wheat flour can replace up to half of the all-purpose flour, but the cookies will be denser. For a gluten-free version, use a 1:1 blend.

How do I know when the cookies are done? The edges should be golden brown and the centers should look slightly underdone. They will continue to set as they cool on the baking sheet.

Can I reduce the sugar? You can reduce the granulated sugar to 1/2 cup (100 g), but the cookies will be less crisp and may spread more. The brown sugar is important for moisture and chewiness, so keep it at 3/4 cup.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Chip Cookie Menu: 5 Mix-Ins to Build Your Own