- Prep time
- 15 minutes PT15M
- Cook time
- 10-12 minutes PT12M
- 5 dozen 3-inch cookies
For a chip off the old cookie, take the classic Chocolate Chip Cookie dough and jazz it up for White Chocolate Chip Macadamia Nut Cookies or the Ultimate Peanut Butter Cookie!
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, room temperature
- 1½ cups sugar
- 1 cup brown sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Classic Chocolate Chip Cookies:
Preheat oven to 350°F.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large mixer bowl, beat butter and sugars together at medium-high speed until light and fluffy. Add eggs and vanilla. Turn mixer down to medium-low speed and gradually add flour mixture until well combined. Fold in chocolate chips.
Place rounded teaspoons hand-flattened into pancakes onto greased cookie sheet and bake for 10-12 minutes. BE CAREFUL NOT TO OVERBAKE; cookies will set when cooled.
For White Chocolate Macadamia Nut Cookies:
2 cups white chocolate chips
1½ cups macadamia nuts
Replace semisweet chocolate chips with white chocolate chips, and add macadamia nuts to the Classic Chocolate Chip Cookie dough.
For the Ultimate Peanut Butter Cookies:
1/2 cup peanut butter
1⅔ cups peanut butter chips
1½ cups peanuts, roasted, salted and chopped
Add peanut butter into the butter and sugar mix before adding dry ingredients. Replace semisweet chocolate chips with peanut butter chips, and add peanuts to the Classic Chocolate Chip Cookie dough.