Chocolate Chip Cookies

By The Canadian Living Test Kitchen

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This recipe makes 48 servings

Nutritional Info
Per cookie: about	-
cal	132132 cal
pro	1 g1g pro
total fat	8 g8g total fat
sat. fat	3 g3g sat. fat
carb	15 g15g carb
fibre	1 g1g fibre
chol	14 mg14mg chol
sodium	72 mg72mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	22 vit A
folate	44 folate

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Here's one fine cookie recipe with lots of variations to ensure that you never tire of this ever-popular treat.

Ingredients

1 cup butter 1 1cup cupbutter
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 eggs 2 2eggeggs
1 tbsp vanilla 1 1tbsp tbspvanilla
2-1/3 cups all-purpose flour 2-1/3 2-1/3cups cupsall-purpose flour
1 tsp baking soda 1 1tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
2 cups semisweet chocolate chips 2 2cups cupssemisweet chocolate chips
1 cup chopped walnut halves 1 1cup cupchopped walnut halfwalnut halves or pecans

Preparation

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl, beat together butter and brown and granulated sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture. Stir in chocolate chips and walnuts.

Drop by rounded tablespoonfuls (15 mL), 2 inches (5 cm) apart, onto prepared baking sheets. With fork, flatten to 1/2-inch (1 cm) thickness. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until edges are golden and centres are still slightly underbaked, 8 to 9 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Additional information : Variations
Reverse Chocolate Chip Cookies: Substitute cocoa powder for 1/3 cup (75 mL) of the flour, sifting with flour before adding to dough. Use white chocolate chips or 6 oz (175 g) white chocolate, chopped, instead of semisweet chocolate chips. Bake as directed.

Sour Cherry Chocolate Chunk Cookies: Replace chocolate chips and walnuts with 6 oz (175 g) bittersweet chocolate, chopped, and 3/4 cup (175 mL) dried sour cherries. Bake as directed.

Hazelnut Chocolate Chip Bars: Reduce flour to 2 cups (500 mL). Replace chocolate chips and walnuts with 1-1/2 cups (375 mL) each jumbo chocolate chips and hazelnuts, toasted, skinned and chopped. Chill dough for 15 minutes. Press into parchment paper–lined 15- x 10-inch (40 x 25 cm) rimmed baking sheet; bake until just firm to touch in centre, 18 to 20 minutes. Cut into bars while still warm.

Source : Canadian Living Magazine: October 2008