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Best Coffee Shop Chocolate Chip Cookies

Best Coffee Shop Chocolate Chip Cookies


Every coffee shop has its own story that sets it apart from the rest. Searching for a warming pumpkin cookie? Head to Starbucks. Feeling the need to indulge in a bite-sized donut hole? Grab a box of “Timbits” from Tim Hortons. No matter what you crave, if you’re visiting a large coffee shop, they probably serve more than coffee.

Best Coffee Shop Chocolate Chip Cookies (Slideshow)

Every coffee shop menu looks a little different. But if the shop carries baked goods, there are sure to be chocolate chip cookies. Each brand has its signature item, but the ability to master the perfect chocolate chip cookie is an art.

To find which coffee shop had the best cookies, we conducted a taste test. First, we narrowed down our search to the biggest, most successful coffee shops. Then, we reached out to all of them, asking if they wanted to be considered. The brands that agreed to participate include Coffee Bean & Tea Leaf, Dunkin’ Donuts, Starbucks, Einstein Bros, and Tim Hortons.

It’s important to know that this taste test was blind, and consisted of nothing more than chocolate chip cookies. This way, it would ensure that bias wasn’t an issue prior to the test.

Which coffee shop serves the best chocolate chip cookies? Here’s the results of our taste test, starting with last place.

#5 Coffee Bean & Tea Leaf

Coffee Bean & Tea Leaf isn’t recognized for their bakery as much as other chains, which explains why they don’t source all their cookies from the same place. Instead, they buy from nearby bakeries, which vary based on location. Nutrition is difficult to track when the cookies are coming from different places, but according to this calorie counter, just ¼ of a cookie contains 120 calories and six grams of sugar.

Coffee Bean & Tea Leaf Cookie, Pros

With its giant chocolate chips and huge size, this cookie looked the most visually pleasing in comparison to the others. In fact, it almost looked perfect. Our tasters approved of the amount of chocolate, claiming it was just right.

Coffee Bean & Tea Leaf Cookie, Cons

You know what they say, looks can be deceiving. Unfortunately, that was the case with this cookie. Each of our tasters expressed disappointment in the texture and toughness of this treat, claiming it was “too crunchy,” or “rock hard.” One taster even called it, “a sad excuse for a cookie.”


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.