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TINY: CHOCOLATE CHIP BUTTONS
The trouble with tiny cookies: They’re super easy to scorch! But blogger Anna of Cookie Madness solves that problem with these minis by baking at a low temperature (300 degrees) for a longer amount of time than a usual batch of cookies (about 25 minutes). The result is a "light and crunchy texture" with even browning, she writes.
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SMALL: COOKIE NUGGETS
Blogger Karlynn Johnston of The Kitchen Magpie describes these cookies as "strong enough to hold together in children's lunches and small enough that you don’t feel too guilty sending them to school for a treat." The secret to the thick, chewy texture: halving the amount of butter from her typical cookie recipe.
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MEDIUM: COOKIE CHUNKERS
These chocolate chippers from cookbook Tate's Bake Shop: Baking for Friends have the perfect Goldilocks complex: They're not too thin, not too thick, not too big, not too small – everything about them is just right. Kathleen King, who owns the Southampton, New York bakery, always has a batch of the dough ready to go in her home freezer.
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HUGE: COOKIES SQUARED
"These cookies are seriously chocolate-y and seriously huge. One cookie is probably the equivalent of three normal size cookies," writes blogger Kelsey of KampK Test Kitchen. Sounds a-okay to us! Use dark cocoa powder and dark chocolate chips for an extra-rich flavor.
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GIGANTIC: PAN COOKIE CAKE
Blogger Jaclyn of Cooking Classy would clearly be our best friend: "A giant size chocolate chip cookie, YES! And the whole thing is just for me, YES!" she writes of this cookie in a skillet. She recommends using softened butter to prevent the middle from getting too gooey, and has one very important instruction for anyone tackling the recipe: Eat it while it’s warm!
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