Base Recipe
11. Classic Chocolate-Chip Cookies
Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups semisweet chocolate chips and chill 30 minutes. Roll into balls and bake 8 to 12 minutes at 350 degrees.
12. Butterscotch Blondies
Make Classic Chocolate-Chip Cookie dough (No. 11), but replace the butter with 1 cup vegetable oil and use only granulated sugar (1 1/2 cups total). Mix in 2 cups butterscotch chips instead of semisweet. Drop by tablespoonfuls and bake 14 to 16 minutes at 350 degrees.
13. Game-Day Bars
Make Classic Chocolate-Chip Cookie dough (No. 11) with just 1/2 teaspoon baking soda. Instead of chocolate chips, add 2 cups chocolate chunks, 1/2 cup crushed pretzels and 1/2 cup peanuts. Press into a 9-by-13-inch pan; sprinkle with more pretzels. Bake 40 to 45 minutes at 350 degrees.
14. Maple-Walnut Trunks
Make Classic Chocolate-Chip Cookie dough (No. 11) with maple sugar instead of granulated and half whole-wheat flour; omit chocolate chips. Spoon 1 teaspoon finely chopped walnuts and 1/4 teaspoon maple syrup into mini muffin cups, then top each with a tablespoonful of dough. Bake 20 to 25 minutes at 350 degrees.
15. Chip Mixers
Make Classic Chocolate-Chip Cookies (No. 11) with1 1/2 sticks melted butter in place of the 2 sticks butter. Add 2 cups assorted chips (such as butterscotch, white, mini and/or bittersweet) instead of all semisweet chocolate chips.
16. Movie Munchers
Make Classic Chocolate-Chip Cookie dough (No. 11); omit chips and add 1 cup chocolate-covered peanuts, 1/2 cup chocolate-covered raisins and 1/2 cup M&M's. Press scoops of dough into standard-size muffin cups. Bake 20 to 25 minutes at 350 degrees.
17. Chip Chubbies
Make Classic Chocolate-Chip Cookie dough (No. 11), using 3 egg yolks instead of 2 whole eggs and chocolate chunks instead of chips. Roll into 1-inch balls and chill 1 hour. Bake 15 to 20 minutes at 350 degrees.
18. Brown-Butter Oatmeal Cookies
Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Chocolate-Chip Cookie dough (No. 11), using the browned butter in place of the 2 sticks butter. Add 3/4 cup oats and 1 cup golden raisins; omit chocolate chips. Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees.
19. Pecan Chipsters
Make Classic Chocolate-Chip Cookie dough (No. 11) with 2 cups dark chocolate shavings instead of chips. Add 2 cups chopped pecans. Pat into a rectangle on parchment paper and chill 1 hour. Cut into 2-inch squares and freeze 30 minutes, then bake 14 to 16 minutes at 350 degrees.
20. Tropical Chewies
Make Classic Chocolate-Chip Cookie dough (No. 11) with 1 1/2 sticks melted butter in place of the 2 sticks butter, and white chocolate chips instead of semisweet. Add 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake 12 to 15 minutes at 350 degrees.
Photographs by Karl Juengel
