Ifchocolate chip cookiesare your favorite cookies, whip up a batch of these all-time favorite chocolate chip cookies.
They’re the best of the best.
all-purpose flour
1teaspoonbaking soda
3/4teaspoonsalt
1 1/2(12-oz.)
Credit: Beth Dreiling Hontzas
packages semisweet chocolate morsels
Parchment paper
Directions
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.
Beat in morsels just until combined.
Drop by tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 350 for 10 to 14 minutes or until desired degree of doneness.
Remove to wire racks, and cool completely (about 15 minutes).
Flavor Cravings: All sorts of goodies can be added to Rebecca’s recipe to create other signature cookies.
Here are a few of our staff favorites.
Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.
Cranberry-White Chocolate Cookies: Substitute 1 (12-oz.)
package white chocolate morsels, 1 (6-oz.)
package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels.
White Chocolate-Covered Pretzel Cookies: Prepare recipe as directed, beating in 1 (7-oz.)
bag white chocolate-covered mini pretzel twists, coarsely crushed, with morsels.
Almond-Toffee Cookies: Substitute 6 (4-oz.)
chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels.
Turtle Cookies: Substitute 1 (7-oz.)
package milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.)
package dark chocolate morsels for semisweet chocolate morsels.
Note: For testing purposes only, we used Nestle Turtles.
Nutty Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 tsp.
Decrease morsels to 1 (12-oz.)
Increase flour to 2 1/2 cups plus 2 Tbsp.
(Dough will look a little moist.)
