Essential Chocolate Chip Cookies
With morsels of semisweet chocolate nestled in rich butter cookie dough, these drop-and-bake cookies have become a longtime favorite.
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Recipe Summary
Ingredients
Directions
Macadamia Nut and White Chocolate Chip Cookies:
Prepare as above, except substitute white baking pieces for the semisweet chocolate pieces. Stir in one 3 12-ounce jar macadamia nuts, chopped, with the baking pieces.
Chocolate Chip Cookie Bars:
Prepare as above, except press dough into an ungreased 15x10x1-inch baking pan. Bake in a 375° oven for 15 to 20 minutes or until golden. Cool on a wire rack. Cut into bars. Makes 48 bars.
Big Chocolate Chip Cookies:
Prepare as above, except use a 14-cup measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. If desired, flatten dough mounds to circles about 3/4-inch thick. Bake in a 375° oven for 10 to 12 minutes or until edges are lightly browned. Let cool on pans on wire rack for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 18 cookies.
