Recipe: Chocolate Chip Cookies, Chocolate Chip Bars and Jumbo Cookies (Betty Crocker recipe)

CHOCOLATE CHIP COOKIES



3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet or dark chocolate chips (2 cups)
1 cup coarsely chopped nuts, toasted* if desired

Heat oven to 375 degrees F.

In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.

Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2-inches apart. (For perfectly sized and shaped cookies, use a #70 cookie scoop.)

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

*To toast nuts, heat oven to 350 degrees F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Makes 4 dozen cookies

VARIATIONS:

CHOCOLATE CHIP BARS:
Press dough into ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on cooling rack. Makes 48 bars

JUMBO CHOCOLATE CHIP COOKIES
Onto ungreased cookie sheets, drop dough by 1/4 cupfuls or #16 cookie/ice-cream scoopfuls about 3-inches apart. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes 1 1/2 dozen cookies

Adapted from source: The Big Book of Cookies by Betty Crocker