When it comes to chocolate chip cookies, it's hard to please everyone. Some people crave soft and chewy, and others thin and crispy. So we created recipes for cookie lovers in both camps. Now we challenge you, dear reader, to put them to the test. Which one is your favorite?

RELATED: Chocolate-Chip Mug Cookie for One

Cookies1
PHOTOS BY LIZ ANDREW; STYLING BY ERIN MCDOWELL

THIN & CRISPY CHOCOLATE CHIP COOKIES

1. Preheat the oven to 350°F; line two baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup (2 sticks) room-temperature unsalted butter with 1 cup granulated sugar and ⅔ cup light brown sugar until light and fluffy, 4 to 5 minutes.

3. Add 2 eggs one at a time, scraping well after each addition. Add 1½ teaspoons pure vanilla extract, and mix to combine.

4. Add 2 cups all-purpose flour, 1 teaspoon bakingsoda and ¾ teaspoon salt to the bowl and mix on low speed to combine, 1 to 2 minutes.

5. Add 2½ cups chocolate chips and mix until fully incorporated. Scoop 3-tablespoon mounds of dough onto the prepared baking sheets, leaving about 2 inches between each mound.

6. Bake 6 to 8 minutes, rotate the trays, then bake 6 to 8 minutes more. Let the cookies cool on the baking sheet--helps them get extra crispy.

Cookies2
PHOTOS BY LIZ ANDREW; STYLING BY ERIN MCDOWELL

SOFT & CHEWY CHOCOLATE CHIP COOKIES

1. Preheat the oven to 350°F; line two baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream ¾ cup (1½ sticks) room-temperature unsalted butter with ⅔ cup granulated sugar and ⅔ cup light brown sugar until light and fluffy, 4 to 5 minutes.

3. Add 2 eggs one at a time, scraping well after each addition. Beat in 1½ teaspoons pure vanilla extract, and mix to combine.

4. Add 2⅓ cups all-purpose flour, 1 teaspoon baking soda and ¾ teaspoon salt to the bowl and mix on low speed to combine, 1 to 2 minutes.

5. Add 2½ cups chocolate chips and mix until fully incorporated. Scoop 3-tablespoon mounds of dough onto the prepared baking sheets, leaving about 2 inches between each mound.

6. Bake 6 to 8 minutes, rotate the trays, then bake 6 to 8 minutes more. Transfer the cookies to a cooling rack and let cool before serving.