Chocolate Chip Cookies 7 Ways
- Yield: 3 dozen
- Prep: 10 mins
- Cook: 10 mins
Ingredients
- 1cup (2 sticks) butter, softened
- 3/4cup packed brown sugar
- 3/4cup granulated sugar
- 2-- eggs
- 2 1/2cups all-purpose flour
- 2tablespoons cornstarch
- 1teaspoon baking soda
- 1teaspoon coarse salt
- 1teaspoon vanilla extract
- 3cups chopped semisweet baking chocolate or chips
Instructions
- Preheat oven to 375F. Combine butter and sugar and beat with a mixer until creamy. Add eggs and beat well. Add flour, cornstarch, soda and salt. Mix well. Stir in vanilla and chocolate chips.
- Drop by tablespoons onto parchment-lined baking sheets. Sprinkle lightly with coarse salt. Bake 10 to 12 minutes.
- Transfer cookies to a wire rack and let cool completely.
Variations:
1. Dried Fruit: Substitute 3 cups diced dried apricots or craisins for the chocolate chips.
2. Peanut Brittle: This is a great way to recycle semi-stale peanut brittle. Add 3 cups chopped peanut brittle in place of chocolate chips
3. Malted Milk Balls: This is our favorite. Coarsely chop malted milk balls and substitute or add in addition to chocolate chips.
4. Caramel: Add 3 cups soft caramels (such as Kraft), cut into quarters, in place of chocolate chips. (Tip: Chill caramels until firm and cut using kitchen scissors.)
5. Heath Bar: Substitute 3 cups chopped Heath bar for the chocolate chips.
6. Granola: A great way to sneak some high fiber cereal in a cookie. Substitute 4 cups dense crunchy granola-type cereal for the chocolate chips. Or keep the chips in and add 2 cups cereal into the batter.
Nutritional Info *per serving
- Calories 180
- Glycemic Load 3
- Fat 10g
- Saturated Fat 6g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 3g
- Cholesterol 25mg
- Sodium 140mg
- Potassium 70mg
- Carbohydrate 25g
- Fiber 1g
- Sugars 16g
- Protein 2g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 0%
- Calcium 2%
- Iron 6%