Recipe: Big Batch Chocolate Chip Cookies with Variations (Pillsbury recipe)

BIG BATCH CHOCOLATE CHIP COOKIES

1 1/2 cups brown sugar, firmly packed
1 cup sugar
1 cup margarine or butter, softened
1 cup shortening
3 teaspoons vanilla
2 eggs
3 1/2 cups all purpose flour or unbleached flour
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped nuts (or shelled sunflower seeds), optional

Heat oven to 375 degrees F.

In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well; set aside.

Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Stir in chocolate chips and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 375 degrees F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

Makes 6 dozen cookies

VARIATIONS:

CHOCOLATE CHIP COOKIE BARS:
(Makes 36 bars)
Prepare dough as directed in recipe. Spread in ungreased two 13x9-inch pans. Bake at 375 degrees F. for 15 to 25 minutes or until light golden brown. Cool completely; cut each pan into bars.

CHOCOLATE CHIP ICE CREAM COOKIEWICHES:
(Makes 24 cookiewiches)
Prepare dough as directed in recipe. Drop by heaping teaspoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375 degrees F. for 9 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. To assemble each cookiewich, place scoop of favorite flavor ice cream on bottom side of 1 cookie; flatten ice cream slightly. Place another cookie, bottom side down, on top of ice cream. Gently press cookies together in center to form ice cream sandwich. Immediately wrap in foil; freeze.

CHOCOLATE CHOCOLATE CHIP COOKIES:
(Makes 8 dozen cookies)
Prepare dough as directed in recipe, substituting 2 cups margarine or butter, softened, for the 1 cup margarine and 1 cup shortening. Decrease vanilla to 2 teaspoons. Add 1/2 cup unsweetened cocoa powder with flour. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375 degrees F. for 7 to 11 minutes or until set.

CHOCOLATE CHUNK COOKIES:
(Makes 6 dozen cookies)
Prepare dough as directed in recipe, substituting 16 oz. coarsely chopped semisweet chocolate for chocolate chips. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375 degrees F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets.

JUMBO CANDY COOKIES:
(Makes 28 cookies)
Prepare dough as directed in recipe, omitting 1 cup sugar, 2 cups semisweet chocolate chips and 1 cup chopped nuts. Increase vanilla to 4 teaspoons. Stir 2 cups candy-coated chocolate pieces and 1 cup shelled sunflower seeds into dough. Refrigerate if necessary for easier handling. Shape dough into 2-inch balls. Place 4 inches apart on ungreased cookie sheets. Press an additional 1/2 cup candy-coated chocolate pieces into balls to decorate tops of cookies. Bake at 350 degrees F. for 15 to 20 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.

MAXI CHIPPERS:
(Makes 20 cookies)
Prepare dough as directed in recipe. For each cookie, use 1/3 cup of dough; place 4 inches apart on ungreased cookie sheets. Bake at 375 degrees F. for 12 to 18 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

MINI CHIPPERS:
(Makes 25 dozen cookies)
Prepare dough as directed in recipe. Drop dough by 1/2 teaspoonfuls 1 inch apart onto ungreased cookie sheets. Bake at 375 degrees F. for 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets.

Source: Pillsbury - Great Desserts Made Easy