Alright, so I have to admit, if there was ever a recipe that made me feel like the star of a (slightly messy) kitchen concert, it’s this Crave Rockstar Cookie Recipe. My sister calls these ‘show-off cookies.’ Honestly, she’s not wrong—make these once and suddenly everyone’s asking, ‘You made those?’ (Insert smug baker face here.) I remember the first time I made these; I was so distracted by the kids pelting each other with tea towels that I nearly doubled the chocolate chips. Actually, wait, that batch might’ve been the best one ever. Happy accidents, huh?

Why I Keep Making These Cookies (Hint: It’s Not Just the Chocolate)

I make this when I want to look like I tried way harder than I actually did, or if I’ve had a week that made me want to eat chocolate straight from the bag (no shame in that). My kids go nuts for these because they’re jam-packed with all the good stuff—big puddles of chocolate, tiny crunchy bits, and, weirdly enough, they actually taste even better after a day (if you manage to hide a few). I’ve had my batter split on me when I got too wild with the butter, but honestly, even the “oops” batches somehow disappear.

Stuff You’ll Need (And a Few Swaps If You’re in a Pinch)

1 cup (225g) unsalted butter, softened (I’ve used margarine when I was out, and it worked, but… not my top pick)
1 and 1/4 cups brown sugar, packed (light or dark—whichever you’ve got, though dark adds a hint more toffee-ish flavour)
1/4 cup white sugar (sometimes I use turbinado for a little extra crunch, when I can find it)
2 large eggs (free range if you’re feeling fancy, but just use what’s in the fridge!)
2 teaspoons good vanilla (Grandma swore by Nielsen-Massey, but any vanilla will do, promise)
2 and 3/4 cups all-purpose flour (honestly, I ran out once and added a quarter cup of oat flour, and it was yum)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (I sometimes just chuck in a generous pinch—it’s not rocket science)
1 and 1/2 cups chocolate chips (mix in dark & milk if you’re indecisive like me)
1 cup chopped nuts (optional, but pecans or walnuts are good; I skip if I’m baking for nut-allergy friends)
1/2 cup sweetened shredded coconut (optional, but so good)

How I Make ‘Em (And Where I Usually Sneak a Taste)

Heat things up: Set your oven to 350°F (180°C). Line a couple baking sheets with parchment paper. Or just use a non-stick one if you’re feeling lazy (been there).
Butter & sugar magic: In the bowl of an electric mixer (or if yours is broken, a big bowl and a wooden spoon will do, but your arm will get a workout), cream together the butter, brown sugar, and white sugar until it’s nice and fluffy. I usually let this go for a solid 3 mins; dance break optional.
Eggs & vanilla: Crack in the eggs one at a time, add the vanilla, and beat well after each. Don’t stress if it looks a bit curdled at this point—it always sorts itself out later.
Floury business: In a separate bowl (or a big old measuring jug, whatever), whisk the flour, baking soda, baking powder, and salt. Slowly add this dry mix to the wet stuff. Go in thirds, unless you actually want a flour shower. Mix until just combined—seriously, I once overmixed and they turned out way too dense.
All the fun stuff: Fold in the chocolate chips, coconut, and nuts. This is where I “test” the dough for quality, with a spoon (or, ok, my finger). No shame!
Scoop & bake: Drop by generous tablespoonfuls onto your trays—more rustic than round is my style. Give them a little space or they’ll end up as one giant Supercookie, which, to be fair, is not always bad.
To the oven: Bake for about 10–12 minutes, or until golden around the edges but still a touch gooey in the centre. Don’t panic if they look soft—they firm up as they cool.
Wait, then devour: Let them cool on the tray for 5 mins (good luck resisting—the smell alone is a test of willpower), then move to a wire rack… if you own one. Otherwise, a paper towel does the job!

Little Things I’ve Picked Up Along the Way (Notes)

I once forgot the baking powder and they were just… sad. Don’t skip that.
If your dough seems too stiff, add a splash more vanilla or even a teaspoon of milk. Works like a charm.
Don’t ask me why, but baking on a rainy day really does change things. They seem fluffier. Or maybe it’s just my mood?

Ways to Switch ‘Em Up Based on What’s in Your Cupboards

Tried using white chocolate and macadamia instead of dark & classic nuts—so good!
Added a handful of dried cranberries once. Nice, but sort of made them less classic.
Peanut butter chips? Once. Never again (a bit too overpowering for my taste, but hey, you might like it).

Do You Actually Need Fancy Equipment?

If you’ve got a mixer, great. If not, get ready for an arm workout—and to be honest, I’ve made these with a fork in a pinch. Oh, and if you don’t have a baking tray? I’ve used the back of a roasting tin before. It ain’t pretty but it works.

How I Keep ‘Em (But They Rarely Last Long)

In theory, store them in an airtight jar for up to 4 days, or freeze for a few months. But honestly? In my house, they’re usually gone by morning, so storage rarely comes into play.

How We Eat These (And How You Could Too!)

I love them still a tiny bit warm, with cold milk. My mom actually dunks hers in her afternoon coffee (she calls that a ‘perk-me-up’). For parties, we once sandwiched ice cream between two… oh boy. Dangerous territory.

If I Could Go Back and Tell Myself One Pro Tip

I once tried to speed up the cooling by tossing them in the fridge—big mistake! They went kind of tough. Patience, grasshopper; they’ll taste ten times better if you let them cool a bit and then try one.

People Always Ask Me These (No Joke)

Can I use all dark chocolate? Yep, just might want to add an extra tablespoon of white sugar if you like them sweeter. Or not—it’s your call.
What about gluten free? Actually, I find it works better if you use a blend designed for cookies—some brands I tried (like Bob’s Red Mill) worked a treat.
Freezer-friendly? You bet—just scoop the dough, freeze on a tray, and bag them up for future emergencies (cookie emergencies are legit!).
How big should I make them? I’ve tried massive ones, and honestly, the outside gets too crunchy before the inside can set, so stick with golf-ball size unless you love a crispy edge.
Ever substitute the butter? Once used coconut oil by accident—honestly, too coconutty for me, but not bad if you’re into that. For another fun reference, Sally’s Baking Addiction has wild ideas, too.
What’s the difference if I chill the dough? They’ll be a bit thicker and chewier; but I usually can’t wait that long! On second thought, try it at least once.
Is the coconut a must? Nah, leave it out if you’re feeling fussy—it’s optional.

Oh, and if you’re looking for something a tad more adventurous, I once tried folding in chopped up Lindt bars. Possibly went overboard, but worth it. You’ll see what I mean after the first bite—enjoy these beauties!