Customizable Chocolate Chip Cookies

Mix and match to make this chocolate chip cookie recipe any way you want! Giant cookies? Done. Cookie pizza? Of course!

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3.5 by 11 people

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  • Makes: 60 servings
  • Serving Size: 1 cookie
  • Makes: about 60 cookies
  • Prep: 40 mins
  • Cool: 2 mins per batch
  • Bake: 8 mins 375°F per batch

Customizable Chocolate Chip Cookies

Directions

  1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs, corn syrup, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.
  2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in the preheated oven for 8 to 9 minutes or until edges are just lightly browned. Cool on cookie sheet for 2 minutes. Transfer to wire racks and let cool.

From the Test Kitchen

Macadamia Nut and White Chocolate Chip Cookies:

Prepare as above, except substitute white baking pieces for the semisweet chocolate pieces. Stir in one 3-1/2-ounce jar macadamia nuts, chopped, with the baking pieces.

Per cookie: 116 cal., 6 g total fat (3 g sat. fat, 0 g trans fat), 11 mg chol., 57 mg sodium, 14 g carbo., 0 g fiber, 1 g pro.

Exchanges: 1 Other Carbo., 1 Fat

Chocolate Chip Cookie Bars:

Prepare as above, except press dough into a lightly greased 15x10x1-inch baking pan. Bake in a 375 degrees oven for 15 to 20 minutes or until golden. Cool on a wire rack. Cut into bars. Makes 48 bars.

Per bar: 124 cal., 3 g total fat (3 g sat. fat, 0 g trans fat), 14 mg chol., 56 mg sodium, 17 g carbo., 1 g fiber, g pro.

Exchanges: 1 Other Carbo., 1 Fat

Big Chocolate Chip Cookies:

Prepare as above, except use a 1/4-cup measure or scoop to drop mounds of dough about 4 inches apart onto ungreased cookie sheets. If desired, flatten dough mounds to circles about 3/4-inch thick. Bake in a 375 degrees oven for 10 to 12 minutes or until edges are lightly browned. Let cool on sheet on wire rack for 2 minutes. Transfer cookies to wire racks and let cool. Makes about 18 cookies.

Per cookie: 331 cal., 17 g total fat (8 g sat. fat, 1 g trans fat), 37 mg chol., 150 mg sodium, 44 g carbo., 2 g fiber, 4 g pro.

Exchanges: 3 Other Carbo., 3.5 Fat

Chocolate Chip Cookie Pizzas:

Prepare as above, except do not stir chocolate pieces and nuts into dough. Spread half of the dough into a lightly greased 12-inch pizza pan, leaving a 1/2-inch border around the edge. Sprinkle half of the chocolate pieces and nuts over the top, pressing in lightly. Repeat with a second lightly greased 12-inch pizza pan and the remaining dough and toppings. Bake in a 375 degrees oven about 15 minutes or until top is evenly browned. Cool completely on a wire rack. Frost as desired. Cut each pizza into 16 wedges. Makes 32 wedges total.

Per piece: 186 cal., 9 g total fat (3 g sat. fat, 0 g trans fat), 21 mg chol., 84 mg sodium, 25 g carbo., 1 g fiber, 2 g pro.

Exchanges: 1.5 Other Carbo., 1 Fat

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Nutrition Facts (Customizable Chocolate Chip Cookies)

  • Per serving:
  • 99 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 11 mg chol. ,
  • 45 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 8 g sugar ,
  • 1 g pro.

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