Best Ever Chocolate Chip Cookie Recipe With Variations

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

Steps:

• Mix flour, soda and salt in a bowl; set aside.
• Cream together margarine and sugars.
• Beat eggs into sugar mixture.
• Add vanilla.
• Beat until fluffy.
• Add the dry ingredients.
• Add chocolate chips.
• Drop onto ungreased cookie sheet and bake at 350° for 8-10 minutes .
• Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.

Steps:

• Preheat the oven to 300°F.
• Cream butter and sugars till light and fluffy. Add in the egg and vanilla and mix well for about another 45 seconds.
• Sift the flour, salt, baking soda, baking powder and coffee together. Add the sifted ingredients into the butter/sugar/egg mixture and mix well.
• Stir in your chocolate chips. Form the dough into rather large balls and place it on the cookie sheet, 3-inches apart. Press it down to make a 2-inch wide thick but slightly flat disc.
• Bake in the oven for 20 minutes on a greased cookie sheet. Let cool on the sheets for about 4 minutes and then transfer to a wire rack to totally cool off.
• Variations: chocolate-chocolate chip cookies - add 1/4 cup cocoa to the sifted ingredients.
• You can also use peanut butter chips, or using the chocolate-chocolate version, Make white chocolate chip and macadamia nut cookies. The variations are endless!

Steps:

• 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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Steps:

• Stir together flour, baking soda and salt.
• Cream butter and sugars together until smooth. Beat in eggs, one at a time, then vanilla and milk.
• Gradually mix in the flour mixture.
• Using a wooden spoon, stir in remaining ingredients.
• Drop onto cookie sheets by teaspoonful.
• Bake at 350° for 7-10 minutes, depending on how soft you like your cookies.
• Allow to cool for 5 minutes on cookie sheet before removing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.