Chocolate Chip Cookies 7 Ways
- Yield 3 dozen
- Prep 10 mins
- Cook 10 mins
- 1 cup (2 sticks) butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 -- eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 teaspoon vanilla extract
- 3 cups chopped semisweet baking chocolate or chips
- 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.
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.