Chocolate Chip Cookies...the right way

By brenie_shydee

Here are the variances to make thin and crispy, soft and chewy or light and cakey cookies.

Ingredients

• Thin & Crispy
• 2 1/2 sticks unsalted butter, softened
• 1 1/4 c sugar
• 3/4 c brown sugar
• Soft & Chewy
• 2 sticks butter
• 1/2 c sugar
• 1 c brown sugar
• Light & Cakey
• 1 3/4 sticks butter
• 3/4 c sugar
• 1/4 c brown sugar
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preparation

Step 1

1.Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2.Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.