Three-in-One
Chocolate Chip Cookies
This
recipe makes a dense blondie bar cookie or a chewy chocolate chip cookie.
The difference is how you bake it. The recipe makes blondies that are
chewy and moist or quality chocolate chip cookies in either a drop cookie
or refrigerator cookie. The refrigerator cookie has a little different
appearance and texture than does the drop cookie. It is thinner, more
wafer-like, crisper, and more formal looking. Because the refrigerator
cookie is sliced with many of the chips and nuts cut into smaller pieces,
these cookies have a more formal, flecked appearance.
Which do we prefer?
We love rich, moist bar cookies and these blondies are very good. But
then, that’s just our preference. To see another rich, moist bar
cookie, check out Hermits in a Bar.
If you like, you
can divide this recipe. Place about half of the dough in an 8 x 8-inch
baking pan to make bar cookies and use the rest of the dough for drop
or refrigerator cookies. This is an ideal solution for a smaller family:
bake a half-batch of bar cookies now and refrigerator cookies several
days later.
Blondie
Chocolate Chip Cookies
Ingredients
1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1/2 cup butter
3/4 cup brown sugar
1/2 tablespoon vanilla extract
2 1/2 cups all-purpose
flour
1/2 teaspoon baking soda
1 cup walnuts
1 cup milk chocolate
or semi-sweet
chocolate chips
Directions
Preheat the oven
to 350 degrees
1. Cream 1/2 cup
of the butter, sugar, and salt together. Add the eggs one at a time,
beating after each. Beat until light and fluffy.
2. In a medium microwave-safe bowl, melt the second 1/2 cup of butter
in the microwave until it is mostly melted, about 45 seconds at high
power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla
extract.
3. Measure the flour by spooning it into the measuring cups. (If you
scoop the flour from the bag, it will be packed and you will have too
much flour.) Mix in the baking soda so that it is dispersed.
4. Beat the brown sugar mixture into the creamed sugar mixture. Add
the flour mixture in two or three additions mixing only until combined.
Add the chocolate chips and nuts.
5. Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum
foil. If you use aluminum foil, press the foil into the pan with it
extending from both ends of the pan. Grease the foil. Spread the batter
in the pan. The dough is heavy and thick. Use a spatula to pat the dough
down and distribute it evenly in the pan.
6. Bake for 24 to 28 minutes or until the top is golden brown. Remove
the pan to cool on a wire rack. After the cookies have cooled for 45
minutes or so, remove the cookies from the pan by grasping the ends
of the foil or parchment paper and lift from the pan. Remove the cookies
to a cutting board and cut them into the desired sizes and shapes using
a ruler to measure the cuts uniformly and a sharp, serrated knife to
cut through the nuts cleanly.
Chocolate
Chip Drop Cookies
Use the same recipe
to make chocolate chip drop cookies. Instead of baking in a pan, drop
rounded spoonfuls of dough on a greased baking sheet. Bake for nine
to eleven minutes at 350 degrees. Remove the cookies to a wire rack
to cool.
Chocolate Chip Refrigerator Cookies
Use the same recipe
to make chocolate chip refrigerator cookies. Roll the dough into two
logs in wax paper with the logs being about 1 3/4 inches in diameter.
Refrigerate the logs for a couple hours. Slice the logs into 3/8-inch
thick slices with a sharp, serrated knife. Place the slices on a greased
baking sheet. Bake for ten to twelve minutes at 350 degrees. Remove
the cookies to a wire rack to cool.
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