These classic chocolate chip cookies are sure to be an instant hit with family and friends.
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 ½ cups chocolate chips/morsels*
1. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
2. Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
3. Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.
hocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.)
Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed.
Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds and cherries with chocolate chips. Proceed as directed.
*If you can’t score chocolate chips/morsels, use dark chocolate instead. Break or chop the chocolate into small chunks; to break it up further, put the chocolate into a plastic bag and bash it with a rolling pin.