Chocolate Chip Cookies and Variations
 Source Southern Living Recipe Added: 12/28/2011
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Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp vanilla, beating until blended. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in chips just until combined. Drop by Tbspfuls onto parchment paper-lined baking sheets. Bake at 350° for 10 to 12 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes). |
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| Notes Chocolate Chip Pretzel Cookies Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.
Cranberry White Chocolate Cookies Substitute 1 package white chocolate chips, 1 (6-oz.) package sweetened dried cranberries, and 1 cup pistachios for chocolate chips. White Chocolate Covered Pretzel Cookies Add 1 cup white chocolate-covered mini pretzel twists, coarsely crushed, with chips.
Almond Toffee Cookies Substitute 6 (1.4-oz.) chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate chips. Turtle Cookies Substitute 1 cup milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.) package dark chocolate morsels for semisweet chocolate chips. Peanut Butter Chocolate Chip Cookies Decrease salt to 1/2 tsp. Decrease chips to 1 (12-oz.) package. Add 1 cup creamy peanut butter with butter and sugars, and add 1 cup lightly salted peanuts with chips. Increase flour to 2 1/2 cups plus 2 Tbsp. Chocolate Chip Coconut Toffee Cookies Substitute 2 cups coconut, 1/2 tsp coconut extract, 2 cups toffee bits, 1 1/2 cups chocolate chips. | ||||||||
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