Chocolate Chip Cookies ( With Variations )

Name: Chocolate Chip Cookies ( With Variations )
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 48 cookies
Ingredients: 2 1/4 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 teaspoon vanilla; 2 eggs; 2 cups semi-sweet chocolate chips (12 oz.); 1 cup chopped nuts (optional)

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Recipe by Boyz 5

"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. MY PERSONAL RECIPE HINT: For a truly chewy texture, it's important to melt the butter called for in the recipe.

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READY IN: 18mins

YIELD: 48 cookies

UNITS: US

INGREDIENTS

Nutrition

BASIC RECIPE
2 ¹⁄₄

cups flour
1

teaspoon baking soda
1

teaspoon salt
1

cup butter, softened
³⁄₄

cup granulated sugar
³⁄₄

cup packed brown sugar
1

teaspoon vanilla
2

eggs
2

cups semi-sweet chocolate chips (12 oz.)
1

cup chopped nuts (optional)

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.