Carla's Perfect Mix-and-Match Chocolate Chip Cookies
- Level: Easy
- Yield: Makes about 4 cups cookie dough
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 370
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 44
- Dietary Fiber
- 3
- Sugar
- 33
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 79
- Total: 1 hr 45 min (includes chilling time)
- Active: 20 min
Ingredients
Dough:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt or sea salt
2 sticks unsalted butter (1 melted, 1 at room temperature)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
Chocolate Chip Cookies:
1 cup milk chocolate chips
1 cup mini semisweet chocolate chips
Chocolate, Cherry and Almond Cookies:
1 cup dark chocolate chunks
1/2 cup toasted whole almonds, roughly chopped
1/2 cup dried cherries, diced
Butterscotch-Pecan Cookies:
1 1/4 cups butterscotch chips
3/4 cup toasted pecans, roughly chopped
Chocolate-Peppermint Cookies:
1 1/2 cups semi-sweet chocolate chips
1/2 cup crushed peppermint candies
White Chocolate, Ginger and Orange Cookies:
1 1/4 cups white chocolate chips
1/2 cup candied ginger, diced
1/4 cup fresh orange zest
Directions
- For the dough: Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the stick of room temperature butter, granulated sugar, dark brown and light brown sugars on medium speed until combined, scraping down the sides of the bowl as needed. DO NOT OVER BEAT. Beat in the eggs one at a time, then beat in the vanilla until combined. Slowly stream in the melted butter until combined. Reduce the mixer speed to low, add the flour mixture and beat until completely combined.
- Stir in the chocolate chips or the other mix-in combinations you desire by hand.
- Using a tablespoon or small scoop, scoop the cookie dough onto the prepared baking sheet and then chill in the refrigerator for 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Place half of the cookie dough scoops 2 inches apart on the prepared baking sheets. Chill the remaining dough while you bake the first batch.
- Bake until the cookies are golden around the edges but still soft in the middle, 8 to 10 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely, if you desire.
- Cool the baking sheets completely, then line with parchment paper and repeat the baking process with the remaining dough.