Use this recipe to develop your own signature cookie. The possibilities are endless!
- 1 cup butter softened (2 sticks)
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons baking soda
- 2-3/4 cups all-purpose flour lightly spooned into level measuring cups, (12.5 oz.)
- 1 12 ounce package chocolate chips, or 8 ounces coarsely chopped chocolate (2 cups)
- 1 cup chopped walnuts optional
- Yield: About 3 dozen
- Preheat oven to 350°F.
- Beat butter and sugars with electric mixer on high speed for 2 minutes until mixture is very fluffy and turns several shades lighter in color.
- Beat in eggs, vanilla and baking soda for 1 minute, scraping sides of bowl.
- Mix in flour just until blended. Stir in chocolate and nuts (optional).
- Drop dough by 2 tablespoonful scoops onto baking sheet. Bake 10-12 minutes until edges are lightly browned. Cool 1 minute on pan then transfer with a spatula to a rack to cool completely.
Try one of these variations or combine a few for your own signature cookie:
– Substitute half whole wheat flour for all-purpose flour.
– Add 1 teaspoon grated orange zest.
– Add 1 teaspoon Kosher salt for a ‘fleur de sel’ salt flavor.
– For flatter crisper cookies, add 2 tablespoons water to the butter mixture.
– For more cakey cookies increase flour to 3 cups (lightly filled).
– Substitute peanut butter chips or butterscotch chips, or half chocolate chips.
And here are a few tips for your experiments:
-Chocolate chunks make a flatter cookie; Chocolate chips and walnuts make a taller puffier cookie.
-These cookies use a little less granulated sugar than some chocolate chip cookie recipes. This makes a slightly cakey cookie but they are still quite sweet.
-Half whole wheat flour makes little flavor or texture difference but cookies are slightly darker color.