Chocolate Chip Cookies With Variations Recipes

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:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
• Variations:
• For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
• For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
• For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
• For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
• For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Mix in the vanilla and eggs until well blended. Combine the flour, baking soda and baking powder; stir into the creamed mixture until just blended. Mix in the chocolate chips. Drop by heaping teaspoonfuls onto ungreased baking sheets. Cookies should be at least 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Let cookies cool for an hour or so before eating. You can try them fresh from the oven, but they will crumble and fall apart.

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:

• Mix sugars and oil.
• Add eggs, one at a time, beating after each.
• Add vanilla, mix well.
• Sift together salt, baking powder, and flour; add to wet mixture gradually.
• Stir in chocolate chips.
• Refrigerate at least 30 minutes.
• Drop by spoonfulls onto parchment lined baking sheet.
• Bake at 350 for 8-12 minutes depending on your oven and desired doneness.

Steps:

• Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
• Whisk together the flour, salt, and baking soda.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
• Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
• Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
• Repeat with the remainder of the dough, cooling the baking sheets between batches.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.