Chocolate Chip Cookies ( With Variations )

1. 1

   Combine flour, soda and salt in small bowl.

2. 2

   Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.

3. 3

   Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.

4. 4

   Stir in chocolate chips and nuts (if desired).

5. 5

   Drop by rounded tablespoon onto ungreased baking sheets.

6. 6

   Bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown.

7. 7

   Let stand for 2 minutes; remove to wire racks to cool completely.

8. 8

   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.

9. 9

   Eliminate nuts.

10. 10

    Drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly.

11. 11

    Bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown.

12. 12

    Makes four dozen.

13. 13

    SLICE AND BAKE: Prepare dough as above.

14. 14

    Divide in half; wrap in waxed paper or plastic wrap.

15. 15

    Chill one hour or until firm.

16. 16

    Shape each half into 15-inch log; wrap in waxed paper or plastic wrap.

17. 17

    Chill 30 minutes.

18. 18

    Cut into half-inch slices; place on ungreased baking sheets.

19. 19

    Bake 8 to 10 minutes in preheated 375 degrees oven.

20. 20

    Let stand 2 minutes; remove to racks to cool.

21. 21

    FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.

22. 22

    FOR THICK, CHEWY, OLD-FASHIONED COOKIES: Use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets.

23. 23

    Bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned.

24. 24

    Store in airtight container to prevent drying.

25. 25

    FOR PUFFIER COOKIES: Reduce butter to 1/2 cup and add 1/2 cup solid shortening.

26. 26

    FOR SOFT CAKEY COOKIES: Omit the granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar and 3 eggs.

27. 27

    Drop by well-rounded tablespoons on ungreased baking sheets.

28. 28

    Flatten slightly with back of spoon dipped in water.

29. 29

    Bake in preheated 375 degrees oven for 8 to 10 minutes.

30. 30

    For more rounded cookie, do not flatten before baking; bake 9 to 11 minutes.

31. 31

    FOR CRISPIER COOKIES: Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar and 1 egg.

32. 32

    Drop by rounded tablespoon onto ungreased baking sheets.

33. 33

    Flatten with bottom of glass dipped in water.

34. 34

    Bake in preheated 375 degrees oven for 9 to 11 minutes.

* Per serving · 4 servings · Values may vary.