Mix-and-Match Chocolate Chip Cookies
Create your own cookie recipe from Food Network Magazine — the possibilities are endless!
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
- 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.