Chocolate Chip Cookies 7 Ways

  • Yield: 3 dozen
  • Prep: 10 mins
  • Cook: 10 mins


1cup (2 sticks) butter, softened
3/4cup packed brown sugar
3/4cup granulated sugar
2-- eggs
2 1/2cups all-purpose flour
2tablespoons cornstarch
1teaspoon baking soda
1teaspoon coarse salt
1teaspoon vanilla extract
3cups chopped semisweet baking chocolate or chips


  1. Preheat oven to 375F. Combine butter and sugar and beat with a mixer until creamy. Add eggs and beat well. Add flour, cornstarch, soda and salt. Mix well. Stir in vanilla and chocolate chips.
  2. Drop by tablespoons onto parchment-lined baking sheets. Sprinkle lightly with coarse salt. Bake 10 to 12 minutes. 
  3. Transfer cookies to a wire rack and let cool completely.


1. Dried Fruit: Substitute 3 cups diced dried apricots or craisins for the chocolate chips.

2. Peanut Brittle: This is a great way to recycle semi-stale peanut brittle. Add 3 cups chopped peanut brittle in place of chocolate chips

3. Malted Milk Balls: This is our favorite. Coarsely chop malted milk balls and substitute or add in addition to chocolate chips.

4. Caramel: Add 3 cups soft caramels (such as Kraft), cut into quarters, in place of chocolate chips. (Tip: Chill caramels until firm and cut using kitchen scissors.)

5. Heath Bar: Substitute 3 cups chopped Heath bar for the chocolate chips.

6. Granola: A great way to sneak some high fiber cereal in a cookie. Substitute 4 cups dense crunchy granola-type cereal for the chocolate chips. Or keep the chips in and add 2 cups cereal into the batter.


Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 3
  • Fat 10g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 3g
  • Cholesterol 25mg
  • Sodium 140mg
  • Potassium 70mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 16g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 6%