Recipe courtesy of Food Network Kitchen

Go-To Chocolate Chip Cookies

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: Makes: 3 dozen cookies
Here's the new standard, the chocolate chip cookie you'll bake again and again. More brown sugar than white and a pinch of cinnamon give them the richer, rounder, perfected flavor we pushed for as we tested batch after batch.

Ingredients

Directions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside.
  3. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
  4. Using a small scoop or tablespoon, drop level tablespoonsful of dough onto the prepared baking sheet, about 2 inches apart. Store the dough in the refrigerator between batches. Bake in three separate batches until golden around the edges, the center is soft set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
  5. For Oatmeal Pecan Chocolate Chip Cookies: Reduce the flour to 1 3/4 cups, and fold in 1 1/2 cups old-fashioned oats and 1/2 cup chopped pecans with the chocolate chips. Bake as directed.
  6. For Chocolate Chocolate Chip Cookies: Replace 1/4 cup flour with 1/4 cup Dutch-process cocoa powder. Bake as directed.
  7. For Ginger Dark Chocolate Chip Cookies: Substitute 10 to 12 ounces dark chocolate chips for the semisweet chips, and fold in 1/4 cup finely chopped crystallized ginger with the chocolate chips. Top each cookie with a little chopped crystallized ginger. Bake as directed.
  8. For Banana Bread Chocolate Chip Cookies: Add 1 ripe mashed banana with the eggs, and fold in 3/4 cup roughly chopped walnuts with the chocolate chips. Bake as directed.
  9. For Bourbon Toffee Chocolate Chip Cookies: Add 1 to 2 tablespoons bourbon with the vanilla extract, and fold in 1/2 cup roughly chopped chocolate-covered toffee candy bars with the chocolate chips. Bake as directed.
  10. For Peanut Pretzel Chocolate Chip Cookies: Fold in 3/4 cup each broken pretzel sticks and chopped roasted peanuts with the chocolate chips. Bake as directed.