Chocolate Chip Cookies (With Variations)
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Yield: 48 cookies
Description:
“Oh! No! Not another chocolate chip cookie recipe”!!! Well, this one’s different. This may be the only recipe you’ll ever need as it gives variations on the basic recipe to suit your type of cookie preference.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- Optional: 1 cup chopped nuts (walnuts or pecans)
Instructions:
-
Basic Chocolate Chip Cookies:
- Preheat oven to 375°F (190°C).
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and well combined.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in the flour mixture until well incorporated.
- Stir in the chocolate chips and nuts (if using).
- Drop rounded tablespoonfuls of dough onto ungreased baking sheets.
- Bake for 9 to 11 minutes, or until golden brown.
- Let cookies stand on baking sheets for 2 minutes before removing to wire racks to cool completely.
-
Peanut Butter Variation:
- Substitute 1/2 cup of the butter with 3/4 cup creamy or chunky peanut butter.
- Eliminate nuts from the basic recipe.
- Drop dough by rounded tablespoon onto baking sheets and press down slightly.
- Bake at 350°F (175°C) for 10 to 12 minutes until golden brown.
- Makes about four dozen cookies.
-
Slice and Bake Cookies:
- Prepare the basic dough as instructed.
- Divide the dough in half and wrap each half in waxed paper or plastic wrap.
- Chill in the refrigerator for at least one hour until firm.
- Shape each half into a 15-inch log and re-wrap.
- Chill logs for an additional 30 minutes.
- Preheat oven to 375°F (190°C).
- Slice logs into 1/2-inch rounds and place on ungreased baking sheets.
- Bake for 8 to 10 minutes.
- Let cookies stand for 2 minutes before transferring to cooling racks.
-
Variations for Different Textures:
Texture Instructions Thin and Chewy Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup. Thick and Chewy Use half the amount of butter called for and drop dough by rounded tablespoon onto baking sheets. Puffier Cookies Reduce butter to 1/2 cup and add 1/2 cup solid shortening. Soft Cakey Cookies Omit granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar, and 3 eggs. Drop by rounded tablespoons onto baking sheets. Crispier Cookies Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar, and 1 egg. Drop by rounded tablespoon onto baking sheets. -
Baking Tips:
- For chewier cookies, slightly underbake rather than overbake.
- Store cooled cookies in an airtight container to maintain freshness.
- Experiment with different variations to find your perfect chocolate chip cookie texture and flavor!
This versatile chocolate chip cookie recipe offers endless possibilities to satisfy every cookie lover’s preferences, from chewy and soft to crispy and thick. Whether you prefer classic chocolate chip or want to try a peanut butter twist, these cookies are sure to become a favorite in your household. Enjoy baking and indulging in these delightful treats! 🍪
