Chocolate Chip Cookies Four Ways Recipes

Steps:

• Preheat the oven to 350 degrees. On a large baking sheet, roast the pecans for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter. Turn the oven up to 375 degrees.
• Sift together the flour, salt and baking soda or baking powder in a medium mixing bowl. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the corn syrup, if using. Add the liquid or egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the pecans and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing well.
• Spray cookie sheets lightly with nonstick cooking spray. With a tablespoon or small ice cream/food scoop (I use a No. 40, about 11/2 inches diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.

Steps:

• Heat oven to 350°F. Mix flour, baking soda and salt. In large bowl, beat butter, brown sugar and 2 tablespoons hazelnut spread with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs and vanilla. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in chocolate chips and 1 cup of the hazelnuts.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave 1 cup hazelnut spread uncovered on High 30 seconds; stir until smooth. Drizzle over cookies. Sprinkle with remaining 3/4 cup hazelnuts.

Steps:

• For Thin Crispy cookies:.
• For flour, use bleached all purpose flour.
• increase baking soda to 3/4 teaspoons.
• for fat, use butter.
• for sugar, use 1/2 cup sugar, 1/3 cup light brown sugar, and 3 Tbs corn syrup.
• Instead of egg, use 2 Tbs milk.
• For puffed cookies:.
• for flour, use cake flour.
• intead of baking soda, use 1 1/2 tsp baking powder.
• For fat, use 9 Tbs butter flavored shortening.
• For sugar, use 1 cup minus 1 Tbs light brown sugar.
• For In-between (Chewy) cookies:.
• For flour, use cake flour.
• instead of baking soda, use 1 1/2 tsp baking powder.
• For fat, use 5 tbs butter and 5 Tbs butter flavored shortening.
• For sugar, use 3/4 cup light brown sugar and 2 Tbs corn syrup.
• Directions for all:.
• Preheat oven to 350 degrees F.
• Roast pecans in oven for 10-12 minutes. While still hot, stir in 2 Tbs butter.
• Turn oven up to 375 degrees F.
• Sift together flour, salt and baking powder (soda).
• Using an electric mixer, cream together fat and sugar in a large bowl until light and fluffy' Add the corn syrup if using. Add egg or milk and beat throughly. Beat in vanilla. Stir in flour mixture, then pecans and chocolate chips. Mix well.
• Spray a cookie sheet with cooking spray. Drop slightly heaped tablespoons of dough about 2" apart.
• Bake 12 minutes or just until edges begin to brown.
• Remove from oven and allow to cool on the cookie sheet placed on a rack for 3 minutes. Remove cookies to rack to cool completely.

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
• Whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
• Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
• Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.