Mix-and-Match Chocolate Chip Cookies

Create your own cookie recipe from Food Network Magazine—the possibilities are endless!

Categories:
Cookie, Chocolate
Photograph by Antonis Achilleos

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1. Start the dough.

Beat 1 stick softened unsalted butter and 1/3 cup each granulated sugar and packed light brown sugar in a bowl with a mixer on medium speed until fluffy. Add 1 large egg and 1 teaspoon vanilla; beat.

2. Pick your cookie type.

Chocolate Chip: Whisk 1 1/4 cups flour and 1/2 teaspoon each baking soda and salt in a bowl; add to the butter mixture and beat until just combined.

Double Chocolate Chip: Whisk 1 cup flour, 1/4 cup natural (not Dutch-process) cocoa and 1/2 teaspoon each baking soda and salt in a bowl; add to the butter mixture and beat until just combined.

Oatmeal Chip: Whisk 1 cup each flour and rolled oats and 1/2 teaspoon each baking soda, cinnamon and salt in a bowl; add to the butter mixture and beat until just combined.

3. Add the chips.

Stir in up to 1 cup of any of these:

Milk or semisweet chocolate chips

Mini chips

Chocolate chunks

Butterscotch chips

Peanut butter chips

White chocolate or yogurt chips

4. Pick your mix-ins.

Stir in up to 1/2 cup of the following ingredients (optional):

Shredded coconut

Honey-roasted peanuts

Raisins

Chopped banana chips

Dried cranberries

Diced fresh strawberries

5. Bake the cookies.

Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling. Makes 24 to 32 cookies.

Design your own cookies or try one of our ideas: