There are lots of ideas in the pages ahead, so choose your favorite and get started. All you need is a big batch of creativity!
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Cookie Gal
Min Chewy Choolat Chip Cookie
These smaller versions of everyone’s favorite cookie are exactly what you expect them to be: so, chewy, and studded with chocolate chip goodness. Make sure not to crowd the dough on the baking sheets, as the cookies will spread a lile as they bake.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well blended, about 2 minutes. Add the egg and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the rest of the flour mixture and mix again just until blended. Turn off the mixer, add the chocolate chips, and stir with a wooden spoon until the chips are mixed evenly into the dough. Cover the bowl with plastic wrap and refrigerate until the dough is firm, about 30 minutes.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Drop heaping teaspoons of the dough onto the prepared cookie sheets, spacing the mounds about 2 inches apart. Bake 1 cookie sheet at a time until the edges of the cookies are light golden brown, about 8 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
1¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt
½ cup (1 stick)
unsalted buer,
at room temperature½ cup firmly packed light brown sugar6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract 1 cup mini semisweet chocolate chips
MAKES ABOUT 54 COOKIES
17
MAKES ABOUT 32 COOKIES
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well blended, about 2 minutes. Add the eggs and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the rest of the flour mixture and mix again just until blended. Turn off the mixer, add the chopped chocolate, and stir with a wooden spoon until the chocolate is evenly mixed into the dough.
Drop heaping tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 3 inches apart. Bake 1 cookie sheet at a time until the cookies are light golden brown on top, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt
1 cup (2 sticks) unsalted buer, at room temperature¾ cup firmly packed light brown sugar¾ cup granulated sugar2 large eggs2 teaspoons
vanilla extract
4 ounces (about ⅔ cup) semisweet or biersweet chocolate, roughly chopped4 ounces (about ⅔ cup) milk chocolate, roughly chopped4 ounces (about ⅔ cup) white chocolate, roughly chopped
Tril-Choolat-Chun Cookie
Packed with chunks of dark, milk, and white chocolate, these cookies are a triple threat. If you like, you can use ⅔ cup each of semisweet, milk chocolate, and white chocolate chips instead of chopping chocolate blocks.
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Classic Peanu Bue Cookie
You’ll have lots of fun shaping this cookie dough with your hands. Peanut buer cookies are always best when they’re so and chewy, so take care not to overbake these treats. Definitely serve these cookies with tall glasses of ice-cold milk.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, granulated sugar, peanut buer, egg, and vanilla on medium speed until well blended, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and mix on low speed just until combined. Cover the bowl with plastic wrap and refrigerate until the dough is firm, about 2 hours.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Lightly moisten your hands with water, pinch off about 1 tablespoon of dough, and roll the dough into a ball between your palms. Place the ball on 1 of the prepared baking sheets. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Dip the tines of a fork in flour, then lightly press the tines into each dough ball to flaen it slightly and create a set of parallel lines in one direction, and then repeat in the other direction to make a crosshatch paern. Bake 1 cookie sheet at a time until the edges are golden brown, 12 to 15 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
1⅓ cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt
½ cup (1 stick)
unsalted buer, melted½ cup firmly packed
light brown sugar
½ cup granulated sugar1 cup chunky
peanut buer1 large egg1 teaspoon vanilla extract
MAKES ABOUT 36 COOKIES
20
Ultimat Choolat Chun Cookie
A chewy texture and chunks of chopped chocolate make these cookies the kings—or queens!—of chocolate chip cookies. Surprised by the sea salt for sprinkling? Just a pinch on each cookie really brings out the buery flavor and chocolaty goodness.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
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