Chocolate Chip Cookies-Four Ways

By á-170456

Ingredients

• BASIC:
• 1 cup coarsely-chopped pecans
• 2 tablespoons butter
• 1 1/2 cups flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 10 tablespoons fat
• 1 cup sugar
• 3 tablespoons liquid (or 1 large egg)
• 1 tablespoon pure vanilla extract
• 1 cup semisweet chocolate chips - (6 oz)
• Nonstick cooking spray as needed
• THIN:
• 1 cup coarsely-chopped pecans
• 2 tablespoons butter
• 1 1/2 cups bleached all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 10 tablespoons butter
• 1/2 cup sugar
• 1/3 cup light brown sugar
• 3 tablespoons light corn syrup
• 2 tablespoons milk
• 1 tablespoon pure vanilla extract
• 1 cup semisweet chocolate chips - (6 oz)
• Nonstick cooking spray as needed
• PUFFED:
• 1 cup coarsely-chopped pecans
• 2 tablespoons butter
• 1 1/2 cups cake flour
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 9 tablespoons butter-flavored shortening
• 1 cup minus 1 tbspn brown sugar
• 1 large egg
• 1 tablespoon pure vanilla extract
• 1 cup semisweet chocolate chips - (6 oz)
• Nonstick cooking spray as needed
• IN BETWEEN:
• 1 cup coarsely-chopped pecans
• 2 tablespoons butter
• 1 1/2 cups cake flour
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 5 tablespoons butter
• 5 tablespoons butter-flavored shortening
• 3/4 cup light brown sugar
• 2 tablespoons light corn syrup
• 1 large egg
• 1 tablespoon pure vanilla extract
• 1 cup semisweet chocolate chips - (6 oz)
• Nonstick cooking spray as needed

Details

Servings 1

Preparation

Step 1

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 1 1/2-inch 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.

Variations: Replace the pecans with walnuts or replace semisweet chocolate chips with white chocolate and the pecans with macadamia nuts. For "supercookies," in addition to the pecans, add 1 cup roasted, chopped walnuts.

This recipe yields 2 1/2 dozen cookies.