• Choose a category
• All
• Classic-Fiction

By Root 833 0

for 20 to 30 seconds, just until you can handle the cookies. Gently lift them off with a metal spatula, then lay them over a large rolling pin or a large plastic soda bottle, so that the cookies bend slightly into curved arcs. Let them rest in this position for about 3 minutes, or until set, then transfer to a wire rack, curved side down, and cool completely. Cool the baking sheet for about 5 minutes before buttering and flouring it a second time and making additional batches, or prepare a second baking sheet while the first is in the oven.

Recommended storage

2 days at room temperature

Not recommended for freezing

CLASSIC CHOCOLATE CHIP COOKIES

We’ve tweaked the classic recipe a bit—changing the ratio of the granulated and brown sugar to make a crisper cookie and adding far more chips than usual. We ask you this: What’s the point of a chocolate chip cookie unless there’s just enough batter to hold the chips in place?

MAKES ABOUT 5 DOZEN COOKIES

21/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) cool, unsalted butter, cut into small

pieces

1 1/3 cups packed light brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

2 1/2 teaspoons vanilla extract

3 cups semisweet or bittersweet chocolate chips

1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 375°F. Whisk the flour, baking soda, and salt in a medium bowl until uniform; set aside.

2. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add both sugars and continue beating until light and airy, if still a bit grainy, a little more than 1 minute. Beat in the eggs one at a time, thoroughly beating in the first before adding the second. Scrape down the sides of the bowl, then beat in the vanilla. Remove the beaters.

3. Using a wooden spoon or a rubber spatula, fold in the prepared flour mixture just until moistened. The batter should be firm but not sticky. Fold in the chocolate chips just until evenly distributed. Drop by rounded tablespoons onto two ungreased baking sheets, preferably nonstick, spacing the mounds about 1 1/2 inches apart.

4. Bake for 6 minutes, then switch the sheets top to bottom and back to front. Continue baking for about 6 more minutes, or until the cookies are lightly browned at the edges, set yet soft when touched. Cool on the baking sheets for 1 minute, then transfer the cookies to wire racks to cool completely. Cool the baking sheets for 5 minutes before baking additional batches.

Recommended storage

4 days at room temperature

3 months in the freezer

Customize It!

To make cakier cookies, refrigerate the dough for about 2 hours, or until somewhat stiff. Roll tablespoonfuls of the dough into balls and place them on the baking sheets, spacing them about 11/2 inches apart. Do not press the balls down before baking.

Reduce the chocolate chips to 11/2 cups and stir 11/2 cups of any of the following, or any combination, into the batter with the remaining chocolate chips: butterscotch chips, chocolate-covered espresso beans, chocolate-covered peanuts, chocolate-covered raisins, chopped dried apricots, chopped dried pineapple, chopped hazelnuts, chopped Heath bars or Heath bar bits, chopped unsalted macadamia nuts, chopped pecans, chopped unsalted roasted cashews, chopped walnuts, dried cherries, dried cranberries, M&M’s, mint chocolate chips, peanut butter chips, raisins, Reese’s Pieces, unsweetened coconut chips, white chocolate chips.

COCONUT CHOCOLATE CHIP COOKIES

The hint of coconut in these cookies adds a tropical twist to the American classic.

MAKES ABOUT 3 DOZEN COOKIES

1 cup plus 1 tablespoon all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) cool, unsalted butter, cut into small pieces, plus additional for greasing the baking sheets

6 tablespoons solid vegetable shortening (3 ounces)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1/2 teaspoon almond extract

1 3/4 cup unsweetened