We all know the chocolate chip cookie has been loved for decades as the classic go-to treat in kitchens across the globe. Even though it has irreplaceable status, we are never ones to stay in a rut. Did you happen to catch the yummy healthier cousin we made last month?

If variety truly is the spice of life, what would happen if we added one or two tasty ingredients to the iconic chocolate chip cookie? It may be incomprehensible to some, but we made 6 different cookies – all versions of the chocolate chip cookie – and the results were delicious. All of the recipes use a basic chocolate chip cookie recipe (one of our favorites is below). Simply follow the small modifications for each recipe.

First, here is our standard recipe, adapted from the original Toll House classic.

 – 1 cup (2 sticks) butter, softened

– 1 teaspoon baking soda

– 1 teaspoon salt

– 2 1/4 c. all purpose flour

– 3/4 cup granulated sugar

– 3/4 cup packed brown sugar

– 1 teaspoon vanilla extract

– 2 large eggs

– 2 cups (12-oz. pkg.) semi-sweet chocolate chips

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

And here are Jessica’s top 3 tips for perfect cookies:

1. Bring eggs and vanilla to room temperature.

2. Use the highest quality ingredients you can afford.

3. Use a pan specifically designed for baking, a Silpat, or parchment paper for the best baking results.

Now, time to get to our 6 tricks!

1. Pumpkin Chocolate Chip Cookie

Perfect for upcoming autumn shindigs and to celebrate the tastes of fall. One of the best parts of baking this one is the aroma of pumpkin, cinnamon, and nutmeg drifting through the house on an autumn day.

Add 1 cup canned pumpkin puree, 1/2 tsp. cinnamon, and 1/4 tsp. ground nutmeg after the eggs with the vanilla.

2. Rosemary Chocolate Chip Cookie

An earthy take on the classic and a great use for the herbal abundance this time of year.

Add 2 teaspoons fresh rosemary, finely chopped along with the chocolate chips. And if you are feeling really adventurous throw in 1/2 c. white chocolate chips as well.

3. Mint Chocolate Chip Cookie

Chocolate and mint are no strangers to each other and they join forces again in this cookie.

Add a 1/2 tsp of mint extract after the vanilla and 1/2 cup creme de menthe baking chips with the semi-sweet chips.

4. Stout Beer Chocolate Chip Cookie

Don’t be scared that this one takes a bit more time to make the beer reduction–it is super simple! The Guinness really complements the chocolate and we promise this cookie will be the star of your football tailgate. If you doubt for one minute our beer-recipe prowess, check out this, this, and this!

Put 24 oz. stout beer and the brown sugar used in recipe in a saucepan over med-high heat. Stir occasionally and let reduce for 30-45 minutes until it is a smooth syrup. Let cool slightly (not too much, or it will harden) and add to the batter right before eggs and vanilla.

5. Malted Chocolate Chip Cookie

Think cookie version of the lovable malt milkshake. The malt powder gives the distinct after note without stealing the chocolate-chip-cookie-spotlight.

Add 1/2 c. Malted milk powder right before the flour mixture.

6. Espresso Chocolate Chip Cookie

Yes, you can have your coffee and eat it too. Instant espresso powder elevates the cookie to high-brow coffee shop status.

Add 2 tsp. of instant espresso powder right before stirring in the chocolate chips. Dark chocolate chips are an awesome substitute in this one.

Jessica Ellingsworth, a maven for all things baking, makeup artistry, and mothering her 3 children, lives in Austin, TX. When she isn’t running around with the children she can be found testing a new recipe, trying the latest in skincare, and exploring the streets of Austin with her musician husband. A graduate of the University of Missouri Journalism School, she is a freelance writer, aspiring food stylist, and blogs about her inspirations at Mayvn.com.