Chocolate Chip Cookies ( With Variations ) - cooking recipe

Ingredients

BASIC RECIPE
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 cups semi-sweet chocolate chips (12 oz.)
1 cup chopped nuts (optional)

Preparation

Combine flour, soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
Stir in chocolate chips and nuts (if desired).
Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown.
Let stand for 2 minutes; remove to wire racks to cool completely.
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.
Eliminate nuts.
Drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly.
Bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown.
Makes four dozen.
SLICE AND BAKE: Prepare dough as above.
Divide in half; wrap in waxed paper or plastic wrap.
Chill one hour or until firm.
Shape each half into 15-inch log; wrap in waxed paper or plastic wrap.
Chill 30 minutes.
Cut into half-inch slices; place on ungreased baking sheets.
Bake 8 to 10 minutes in preheated 375 degrees oven.
Let stand 2 minutes; remove to racks to cool.
FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.
FOR THICK, CHEWY, OLD-FASHIONED COOKIES: Use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets.
Bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned.
Store in airtight container to prevent drying.
FOR PUFFIER COOKIES: Reduce butter to 1/2 cup and add 1/2 cup solid shortening.
FOR SOFT CAKEY COOKIES: Omit the granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar and 3 eggs.
Drop by well-rounded tablespoons on ungreased baking sheets.
Flatten slightly with back of spoon dipped in water.
Bake in preheated 375 degrees oven for 8 to 10 minutes.
For more rounded cookie, do not flatten before baking; bake 9 to 11 minutes.
FOR CRISPIER COOKIES: Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar and 1 egg.
Drop by rounded tablespoon onto ungreased baking sheets.
Flatten with bottom of glass dipped in water.
Bake in preheated 375 degrees oven for 9 to 11 minutes.