The Times’ top cookie recipes

Mom’s chocolate chip cookies Total time: 45 minutes, plus cooling time Servings: Makes 2 dozen cookies.

The Farm of Beverly Hills’ chocolate sandwich dessert is magnificently rich.

Lime and black pepper cookies Total time: 45 minutes, plus chilling time Servings: Makes about 4 dozen cookies ½ cup (1 stick) unsalted butter at room temperature 1 cup granulated sugar ¼ cup whole milk ¼ teaspoon vanilla extract 1 egg, at room temperature 2 cups (8.5 ounces) flour 1/4 cup plus 1 tablespoon lime zest (about 5 limes) 2 teaspoons baking powder 3/4 teaspoon finely ground black pepper 1/4 teaspoon kosher salt Confectioner’s sugar, for dusting the finished cookies Black pepper, to garnish (optional) 1.

Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1.

Servings: About 2 dozen cookies.

A recipe adapted from Mountain Restaurant in Idyllwild

Curry shortbread Total time: 1 hour, plus chilling times Servings: Makes about 2 dozen (2-inch) shortbread cookies 1 1/2 teaspoons curry powder 1 cup (2 sticks) butter, at room temperature 1 cup confectioner’s sugar 1 teaspoon vanilla extract 2 cups (8.5 ounces) flour 1/4 teaspoon kosher salt 1.

The results are in: The Times tasting panel gathered recently in The Times test kitchen to taste and judge two dozen entries to the Great Cookie Challenge.

Total time: 1 1/2 hours, plus chilling time (up to 1 week) for the dough Servings: 3 1/2 dozen Note: From Amy Scattergood. 3 cups flour 1/2 teaspoon sea salt 1 tablespoon baking soda 3/4 cup (1 1/2 sticks) butter 1 cup brown sugar 1/2 cup molasses (not blackstrap) 1 egg 1 tablespoon finely grated fresh ginger 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom 1.

Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter.

Total time: 3 hours, 15 minutes Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that.

Total time: 1 hour, plus overnight chilling time Servings: Makes 5 1/2 dozen cookies Note: From Donna Deane 1 1/4 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) cold butter 1/2 cup chunky peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 cup finely chopped peanuts 1 cup finely chopped bittersweet chocolate 1.

Total time: 1 hour, plus overnight chilling Servings: Makes about 5 1/2 dozen Note: From test kitchen director Donna Deane 1/2 cup pine nuts 2 1/2 cups flour 1/4 teaspoon salt 1 cup butter 1 1/4 cups confectioners sugar 1 egg 1 teaspoon vanilla 1 1/2 tablespoons finely chopped thyme 1 cup finely chopped dried apricots 1.

Total time: 1 hour, plus overnight chilling time Servings: Makes about 5 1/2 dozen cookies Note: Adapted from “Pure Dessert� by Alice Medrich 2 cups flour 1 cup walnuts 3/4 cup sugar 1/4 teaspoon salt 2 teaspoons fresh, finely ground medium-roast (not espresso-roast) coffee beans, plus about 70 whole beans for garnish 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter 1 tablespoon plus 1 teaspoon brandy 1 1/2 teaspoons vanilla extract 1.

Total time: 1 hour Servings: Makes 18 cookies Note: From Kim Boyce 1/2 cup (1 stick) European-style unsalted butter, softened 1/4 cup sugar 2 tablespoons dark brown sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 tablespoon heavy cream 1 teaspoon vanilla extract 1 1/2 cups flour, sifted 1 batch cherry preserves 1.

Total time: 2 hours, 10 minutes, plus chilling time Servings: Makes about 5 dozen cookies Note: From chef-co-owner Nancy Silverton and pastry chef Dahlia Narvaez of Mozza in Hollywood.

Total time: 1 1/2 hours, plus 2 hours drying time for the meringues Servings: Makes 21 small ice cream sandwiches Note: From test kitchen director Donna Deane.

Elegant cookies on command are a snap with fresh dough straight from the refrigerator.

Total time: 1 hour, 10 minutes Servings: 7 dozen Note: From pastry chef Jonna Jensen of Josie Restaurant in Santa Monica 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 3/4 cups raw, shelled and unsalted pistachios, finely ground in a food processor (scant 2 cups ground) 3/4 pound (3 sticks) butter 1 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 1.

Total time: 1 hour, plus 2 hours chilling time Servings: About 9 dozen Note: From chef Alain Giraud.

Total time: 50 minutes, plus several hours chilling time Servings: Makes about 6 1/2 dozen Note: From pastry chef Michelle Myers of Boule and Sona.

Total time: 2 hours, 15 minutes, plus cooling time Servings: Makes about 80 cookies Note: From pastry chef Brian Kim of La Terza in West Hollywood 8 tablespoons (1 stick) butter 1/2 cup sugar 2/3 cup brown sugar, packed 1 egg 2 2/3 cup pastry flour 1 teaspoon baking powder 1 teaspoon cinnamon Pinch salt 3/4 cup dried cranberries 3/4 cup raw whole pistachios 1.

Total time: 2 hours, 50 minutes (includes resting time before baking) plus cooling time for compote Servings: About 5 dozen cookies Note: From executive pastry chef Sherry Yard of Spago, with Sixto Pocasangre.

Total time: 1 hour, 10 minutes Servings: 42 cookies Note: From pastry chef Nicole Lindsay of Red Pearl Kitchen in Hollywood 6 ounces unsweetened chocolate 1 pound bittersweet chocolate 6 tablespoons butter 5 eggs 2 cups sugar 2 tablespoons brewed espresso 1 teaspoon vanilla extract 3/4 cup cake flour 2 teaspoons baking powder 1 teaspoon salt 1 pound chocolate chips 1 cup walnuts 1/4 cup powdered sugar 1.

Total time: 55 minutes, plus chilling time of 2 to 3 hours Servings: 12 cookies Note: From chef de cuisine Craig Strong of the Ritz-Carlton in Pasadena.

Total time: 1 hour, plus 4 hours chilling Servings: About 3 dozen cookies Note: Adapted from Maury Rubin, chef-owner of the City Bakery.

Total time: 30 minutes, plus 1 hour chilling Servings: Makes about 9 dozen Note: From Tomi Harase, chef-owner of Café Blanc in Costa Mesa. 1/2 cup toasted white sesame seeds 1/2 cup toasted black sesame seeds 2 large eggs 1/2 cup sugar 2 tablespoons butter, melted 1.