Milk and Cookies Anytime

Warm or cold, soft or crisp, this cookie recipe delivers in flavor, texture, and appearance, as a good one should.

After testing dozens of chocolate chip cookie recipes over the last year and a half, our staff agrees that this one and its variations are tops. Reader Susan Hefilfinger improved the look and texture by reducing the amount of butter and sugar often called for in other recipes. You'll want to reach for these the next time you crave homemade cookies. REBECCA KRACKE GORDON

ULTIMATE CHOCOLATE CHIP COOKIES

MAKES ABOUT 5 DOZEN

PREP: 30 MIN., BAKE: 14 MIN. PER BATCH

¾ cup butter, softened

¾ cup granulated sugar

¾ cup firmly packed dark brown sugar

2 large eggs

1½ teaspoons vanilla extract

2¼ cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

1 (12-ounce) package semisweet chocolate morsels

BEAT butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

COMBINE flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

BAKE at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

PEANUT BUTTER-CHOCOLATE CHIP COOKIES: Decrease salt to ½ teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2½ cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.)

OATMEAL-RAISIN CHOCOLATE CHIP COOKIES: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed.

PECAN-CHOCOLATE CHIP COOKIES: Add 1½ cups chopped, toasted pecans with morsels. Proceed as directed.

ALMOND-TOFFEE CHOCOLATE CHIP COOKIES: Reduce morsels to 1 cup. Add ½ cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed.

NOTE: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.

DARK CHOCOLATE CHIP COOKIES: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed.

NOTE: For testing purposes only, we used Hershey's Special Dark Chips.

CHUNKY CHERRY-DOUBLE CHIP COOKIES: Microwave 1 tablespoon water and ½ cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.

COCONUT-MACADAMIA CHUNK COOKIES: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, ½ cup sweetened flaked coconut, and ½ cup macadamia nuts with chocolate chunks. Proceed as directed.

SUSAN HEFILFINGER

MANDEVILLE, LOUISIANA

Copyright Southern Progress Corporation Apr 2005
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