I love chocolate chip cookies. And one of the many things I love about them is that the dough is so versatile. Last week I wanted to make some cookies, but couldn't decide what kind. So, I started with my regular chocolate chip cookie dough, then mixed things up a bit.
My basic chocolate chip cookie recipe is as follows:
1/2 cup unsalted butter, softened
1/2 cup shortening
3/4 cup dark brown sugar
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1 teaspoon cinnamon
2 1/4 cups all purpose or bread flour
You know the drill. Beat butter and shortening together, then add sugars and beat until well combined. Add eggs and mix well. Now add your flour, half a cup at a time, salt, baking soda and cinnamon and mix well. If you were making regular choco chip cookies, you would add 2 cups chocolate chips and 1 cup chopped nuts, if desired. But here's where I threw in a few variations.
I scooped out my plain dough onto baking sheets, then let my imagination take over.
First, I had some leftover Christmas M&Ms that I wanted to use up. So, I pressed those into the first dozen dough balls.
I was really in the mood for pecans, so I pressed some halves into several. Oh, and I do like just the plain cookies, too, so I left a few as is.
However, number one son would balk if there weren't some tried and true chocolate chip ones.
And to make sure hubby was happy, I made sure there were a few with pecans.
Bake in a 375 degree oven for 8-11 minutes, depending on your oven and how crisp or soft you prefer your cookies.
...of Toll House goodness.
Everyone was happy and the cookies were gone in no time. Which is good, because the more they eat, the fewer that are left for me.