Chocolate Chip Cookie Variations 26.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

One batch of dough, divided and studded with chocolate chips of different sizes, can yield a trio of different chocolate chip cookies. (You'll use 4 ounces of chocolate in each portion of dough.)

If you use salted butter, omit some or all of the teaspoon of salt.

Make Ahead: The dough needs to be refrigerated for at least 1 hour and up to 1 day; freeze for longer storage. The cookies can be stored in an airtight container for 10 to 14 days.


Servings:
26 mega chunk cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 26 mega chunk cookies

Ingredients
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (see headnote)
  • 16 tablespoons (2 sticks) unsalted or salted butter, at room temperature (see headnote)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 12 ounces chocolate chips of your choice: mini semi-sweet chocolate chips, regular semisweet or dark chocolate chips or semisweet chocolate chunks

Directions

Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone liners.

Whisk together the flour, baking soda and salt in a medium bowl.

Combine the butter, sugars and vanilla extract in the bowl of a stand mixer or hand-held electric mixer: beat on low, then medium speed. Add the eggs one at a time, beating well after each addition. On low speed, gradually add the flour to the mixing bowl, beating just until incorporated. Stir in the chocolate chips by hand. Remove from the mixer stand and use a large spatula or dough scraper to make sure the chocolate is well and evenly spread throughout the dough.

Cover and refrigerate for at least 1 hour and up to 1 day.

For mini chocolate chip cookies, scoop rounded teaspoons of dough, 3/8 ounce each.

For traditional or dark chocolate chip cookies, scoop rounded tablespoons of dough, 3/4 ounce each.

For mega chocolate chunk cookies, scoop 1 1/2 ounces to 1 3/4 ounces of dough. Form into balls, then flatten into discs about 1/2-inch thick.

Place the formed dough onto the prepared sheets, leaving enough room for the cookies to spread.

Bake the mini cookies for 8 to 9 minutes, the traditional-size cookies for 9 to 11 minutes and the mega-chunk cookies for 10 to 12 minutes. Cool on the baking sheets for 3 to 4 minutes, then transfer to wire racks to cool completely.

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Recipe Source

Adapted from the Nestle Toll House Cookie recipe.

Tested by Stephanie Witt Sedgwick.

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