Chocolate Chip Cookies ( With Variations )

Recipe by Boyz 5
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READY IN: 18mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, soda and salt in small bowl.
  • Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
  • Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
  • Stir in chocolate chips and nuts (if desired).
  • Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown.
  • Let stand for 2 minutes; remove to wire racks to cool completely.
  • PEANUT BUTTER VARIATION: Prepare dough as above except substitute 1/2 cup butter and 3/4 cup creamy or chunky peanut butter for the 1 cup butter.
  • Eliminate nuts.
  • Drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly.
  • Bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown.
  • Makes four dozen.
  • SLICE AND BAKE: Prepare dough as above.
  • Divide in half; wrap in waxed paper or plastic wrap.
  • Chill one hour or until firm.
  • Shape each half into 15-inch log; wrap in waxed paper or plastic wrap.
  • Chill 30 minutes.
  • Cut into half-inch slices; place on ungreased baking sheets.
  • Bake 8 to 10 minutes in preheated 375 degrees oven.
  • Let stand 2 minutes; remove to racks to cool.
  • FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.
  • FOR THICK, CHEWY, OLD-FASHIONED COOKIES: Use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets.
  • Bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned.
  • Store in airtight container to prevent drying.
  • FOR PUFFIER COOKIES: Reduce butter to 1/2 cup and add 1/2 cup solid shortening.
  • FOR SOFT CAKEY COOKIES: Omit the granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar and 3 eggs.
  • Drop by well-rounded tablespoons on ungreased baking sheets.
  • Flatten slightly with back of spoon dipped in water.
  • Bake in preheated 375 degrees oven for 8 to 10 minutes.
  • For more rounded cookie, do not flatten before baking; bake 9 to 11 minutes.
  • FOR 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 ungreased baking sheets.
  • Flatten with bottom of glass dipped in water.
  • Bake in preheated 375 degrees oven for 9 to 11 minutes.
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