Recipe courtesy of Shirley Corriher

Chocolate Chip Cookies-Four Ways

  • Level: Easy
  • Total: 54 min
  • Prep: 30 min
  • Cook: 24 min
  • Yield: 2 1/2 dozen cookies
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Ingredients

Basic:

1 cup coarsely chopped pecans

2 tablespoons butter

1 1/2 cups flour

3/4 teaspoon salt

1/4 teaspoon baking soda

10 tablespoons fat

1 cup sugar

3 tablespoons liquid or 1 large egg

1 tablespoon pure vanilla extract

1 cup semisweet chocolate chips (6 ounces)

Nonstick cooking spray

Thin:

1 cup coarsely chopped pecans

2 tablespoons butter

1 1/2 cups bleached all-purpose flour

3/4 teaspoon salt

1/4 teaspoon baking soda

10 tablespoons butter

1/2 cup sugar and 1/3 cup light brown sugar and 3 tablespoons light corn syrup

2 tablespoons milk

1 tablespoon pure vanilla extract

1 cup semisweet chocolate chips (6 ounces)

Nonstick cooking spray

Puffed:

1 cup coarsely chopped pecans

2 tablespoons butter

1 1/2 cups cake flour

3/4 teaspoon salt

1 1/2 teaspoons baking powder

9 tablespoons butter-flavored shortening

1 cup minus 1 tablespoon brown sugar

1 large egg

1 tablespoon pure vanilla extract

1 cup semisweet chocolate chips (6 ounces)

Nonstick cooking spray

In Between:

1 cup coarsely chopped pecans

2 tablespoons butter

1 1/2 cups cake flour

3/4 teaspoon salt

1 1/2 teaspoons baking powder

5 tablespoons butter and 5 tablespoons butter-flavored shortening

3/4 cup light brown sugar and 2 tablespoons light corny syrup

1 large egg

1 tablespoon pure vanilla extract

1 cup semisweet chocolate chips (6 ounces)

Nonstick cooking spray

Directions

  1. Preheat the oven to 350 degrees. On a large baking sheet, roast the pecans for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter. Turn the oven up to 375 degrees. 
  2. Sift together the flour, salt and baking soda or baking powder in a medium mixing bowl. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the corn syrup, if using. Add the liquid or egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the pecans and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing well. 
  3. Spray cookie sheets lightly with nonstick cooking spray. With a tablespoon or small ice cream/food scoop (I use a No. 40, about 11/2 inches diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely. 

Cook’s Note

Variations: Replace the pecans with walnuts or replace semisweet chocolate chips with white chocolate and the pecans with macadamia nuts. For "supercookies," in addition to the pecans, add 1 cup roasted, chopped walnuts.

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