Use this recipe to develop your own signature cookie. The possibilities are endless!
Yield:About 3 dozen
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.
Ingredients
INGREDIENTS
All Purpose Flour
Baking soda
Butter
chocolate chips
or 8 ounces coarsely chopped chocolate
Chopped walnuts
granulated sugar
large eggs
Packed brown sugar
Vanilla Extract
Directions
DIRECTIONS
Preheat oven to 350°
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.
