|Nutritional Guidelines (per serving)|
These basic chocolate chip cookies are easy to prepare, and they are delicious!
The all-butter cookies are made with plenty of chocolate chips, but do feel free to add a few more. They can be made with the addition of nuts, as well.
If you crave something a little different, try one of the variations below the recipe instructions.
- 1 cup butter (room temperature)
- 1/2 cup sugar
- 1 cup brown sugar (firmly packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 to 3 cups semisweet chocolate chips
- Optional: 1/2 to 1 cup chopped nuts
Heat the oven to 375 F.
In large mixing bowl cream the butter and sugars until light. Beat in the eggs and vanilla until well blended.
Sift together the flour, salt baking powder, and baking soda; stir into the first mixture, blending well. Fold in chocolate chips. If desired, fold in chopped nuts.
Chill, if desired.
Use a cookie scoop or gently shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an ungreased or parchment paper-lined cookie sheet.
Bake in the preheated 350 oven for 8 to 10 minutes, or until edges are light brown. Makes about 4 to 5 dozen cookies.
Instead of all semisweet chocolate chips, use all or half butterscotch chips, peanut butter chips, or white chocolate chips. Or use miniature semisweet chocolate chips.
For mint chocolate chip cookies, use chocolate mint chips in place of the semisweet chips, and replace the vanilla extract with 1/2 teaspoon of mint extract.
For white chocolate macadamia nut cookies, add 2 cups white chocolate chips and 1 cup of chopped macadamia nuts.
Add about 1/2 cup of toffee or Heath Bar chips for extra buttery flavor and candy crunch.