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


  1. 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.
  2. Drop by tablespoons onto parchment-lined baking sheets. Sprinkle lightly with coarse salt. Bake 10 to 12 minutes. 
  3. 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.




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