Chocolate Chip Cookies ( With Variations )

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

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)

Recipe

• 1 combine flour, soda and salt in small bowl.
• 2 beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
• 3 add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
• 4 stir in chocolate chips and nuts (if desired).
• 5 drop by rounded tablespoon onto ungreased baking sheets.
• 6 bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown.
• 7 let stand for 2 minutes; remove to wire racks to cool completely.
• 8 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.
• 9 eliminate nuts.
• 10 drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly.
• 11 bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown.
• 12 makes four dozen.
• 13 slice and bake: prepare dough as above.
• 14 divide in half; wrap in waxed paper or plastic wrap.
• 15 chill one hour or until firm.
• 16 shape each half into 15-inch log; wrap in waxed paper or plastic wrap.
• 17 chill 30 minutes.
• 18 cut into half-inch slices; place on ungreased baking sheets.
• 19 bake 8 to 10 minutes in preheated 375 degrees oven.
• 20 let stand 2 minutes; remove to racks to cool.
• 21 for thin, chewy cookies: reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.
• 22 for thick, chewy, old-fashioned cookies: use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets.
• 23 bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned.
• 24 store in airtight container to prevent drying.
• 25 for puffier cookies: reduce butter to 1/2 cup and add 1/2 cup solid shortening.
• 26 for soft cakey cookies: omit the granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar and 3 eggs.
• 27 drop by well-rounded tablespoons on ungreased baking sheets.
• 28 flatten slightly with back of spoon dipped in water.
• 29 bake in preheated 375 degrees oven for 8 to 10 minutes.
• 30 for more rounded cookie, do not flatten before baking; bake 9 to 11 minutes.
• 31 for crispier cookies: use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar and 1 egg.
• 32 drop by rounded tablespoon onto ungreased baking sheets.
• 33 flatten with bottom of glass dipped in water.
• 34 bake in preheated 375 degrees oven for 9 to 11 minutes.