4 Twists On The Chocolate Chip Cookie

Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil and spray the bottom and sides with cooking spray and set aside.

In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg, and vanilla.

In a separate bowl, combine the flour, baking soda, and salt, then add the flour mix to the wet ingredients in two separate additions, mixing until combined after each addition. Mix in 1 cup of the mini chocolate chips.

Transfer the cookie dough to the prepared baking pan and use your hands to press and spread the dough out evenly to cover the entire pan.

Sprinkle the remaining 1/4 cup of mini chocolate chips over the dough and gently press into the dough using the palms of your hands.

Bake for 18 to 22 minutes until edges are golden brown. Remove from oven and gently lift the cookie out of the pan by using the aluminum foil, transfer to a solid, flat surface.

Use a pizza cutter to cut 18 strips along the 13-inch side and then run the cutter once up the middle of the 9-inch side to create 36 cookie sticks.

In a stand mixer or large mixing bowl beat the butter and sugars together until mixture is light and fluffy. Add vanilla and beat until combined.

In a smaller mixing bowl whisk together the flour, baking soda and salt. Add the chocolate chips or chunks and stir.

Add the flour and chocolate chip mixture to butter mixture and fold in carefully. Add yogurt and stir again.

Cover with lid and freeze until fully set or overnight.

Use a tall/large mug as it will bubble up when cooking. Combine oil, milk and vanilla in mug.

Add brown sugar, flour, baking powder and 2 tbsp chocolate chips. Mix well.

Sprinkle 1 more tbsp chocolate chips on top and put into microwave for 1 minute. Add 5-10 sec if not happy with done-ness.

Place flour in a microwave safe bowl and heat on high for one and a half minutes. Set aside.

In a medium mixing bowl cream together brown sugar, white sugar and butter with electric mixer.

Add vanilla, salt and milk. Continue mixing. Stir in flour gradually. Once mixture has a smooth consistency, stir in a 1/2 cup of chocolate chips.

Press dough mixture into the graham cracker crust. Pour remaining chocolate chips into a microwave safe bowl and heat on high for 1 minute. Stir well.

Continue heating and stirring in 30 second intervals until chips are completely melted. It took me 2 minutes of microwave time total.

Use a rubber spatula to spread chocolate over the cookie dough. Place pie in fridge for one hour to let the chocolate set before slicing. If you leave the pie in the fridge for too long before slicing the chocolate will become too cold and shatter when you try to cut it.