Chocolate chip cookies have always been a classic favorite with children and adults alike. Whether it’s shared over a game of Monopoly or to celebrate a loved one’s birthday, chocolate chip cookies always seem to occupy the spotlight. Here are two recipes that are sure to make your next celebrations much sweeter!

Soft Chocolate Chip Cookies

These soft chocolate chip cookies are sure to become a staple in your household. The buttery dough creates an oh-so-soft cookie that will melt in your mouth. To make the dough, gather all the necessary ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) semisweet chocolate chips

Now, it’s time to make the cookie dough. In a medium bowl, combine whither the flour, baking soda, and salt. In a separate bowl, cream together the butter and both sugars. Beat in the eggs one at a time and then the vanilla extract. On a low speed, add the dry ingredients to the wet ingredients and beat until everything is just combined. Last, but definitely not least, fold in the chocolate chips until evenly distributed.

Roll the cookie dough into walnut sized balls and place on a baking sheet. Make sure to leave at least 2 inches of space between each cookie. Bake the cookies in a 375F oven for 8-10 minutes until the edges are golden brown. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack. Enjoy your kitchen masterpiece!

The New York Times Best Chocolate Chip Cookie Recipe

For an unforgettable experience, try your hand at making The New York Times Best Chocolate Chip Cookie Recipe. This recipe was adapted from Jacques Torres’ recipe as voted by New York Times readers. Here are the ingredients needed:

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups; 10 ounces) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content

In a separate bowl, whisk together the cake flour, bread flour, baking soda, baking powder and salt until everything is evenly blended. In another bowl, add the butter and both of the sugars. Beat on medium-high until everything is light and fluffy. Beat in the eggs one at a time and lastly add the vanilla extract. Reduce the speed to low and add the flour mixture and mix until everything is just combined but don’t over mix. Finally, fold in the chocolate chips.

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