Ingredients for Chocolate Chip Cookies With Variations
- 2 1/2 cups all-purpose flour
- Baking Soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Semi Sweet Chocolate Chips
- 1 cup chopped nuts (optional)
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How to Make Chocolate Chip Cookies With Variations
- Preheat oven to 375°F (190°C).
- Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a small bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter (melted for extra chewy cookies!), 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups chocolate chips and 1 cup chopped nuts (optional).
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes, or until golden brown.
- Let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
- **Peanut Butter Variation:**
- Follow steps 1-6, but substitute 1/2 cup (1 stick) unsalted butter and 3/4 cup creamy or chunky peanut butter for the 1 cup of butter.
- Omit nuts.
- Drop by rounded tablespoons onto ungreased baking sheets. Press down slightly.
- Bake at 350°F (175°C) for 10-12 minutes.
- **Slice and Bake Variation:**
- Follow steps 1-6.
- Divide dough in half. Wrap each half in waxed paper or plastic wrap and chill for at least 1 hour, or until firm.
- Shape each half into a 15-inch log. Wrap again and chill for 30 minutes.
- Cut into 1/2-inch slices. Place on ungreased baking sheets.
- Bake at 375°F (190°C) for 8-10 minutes.
- **Texture Variations:**
- **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 1/2 cup (1 stick) butter. Drop by well-rounded tablespoons onto ungreased baking sheets. Bake at 350°F (175°C) for 9-12 minutes.
- **For puffier cookies:** Reduce butter to 1/2 cup (1 stick) and add 1/2 cup solid shortening.
- **For soft, cakey cookies:** Omit granulated sugar. Use 3/4 cup (1 1/2 sticks) butter, 1 cup packed brown sugar, and 3 eggs. Drop by well-rounded tablespoons, flatten slightly with a wet spoon. Bake at 375°F (190°C) for 8-10 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 tablespoons, flatten with a wet glass. Bake at 375°F (190°C) for 9-11 minutes.
- Store cookies in an airtight container to prevent drying.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
41g
Fat
18g
Carbs
5g
