The moments are far and few between, but sometimes we just want something other than a chocolate chip cookie. We forget that the base of a chocolate chip cookie—the cookie part—is what makes chocolate chip cookies so good. So, if you want to switch things up, be creative, or use up those pecan pieces that have been sitting for a month in your cupboard—throw it into your chocolate chip cookie recipe and revel in the possibilities.
Here at Inn on the Creek we have a go to chocolate chip cookie base:
2 sticks of unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
3 cups All-Purpose Flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
I like making this a one bowl operation, so the first step is creaming your butter and sugars. Dice up your butter into slightly smaller pieces and place into a mixing bowl. Place both the brown sugar and granulated sugar in with the butter.
Next, with either a hand-held mixer or the paddle attachment on your stand mixer, whip until sugar and butter are nice and fluffy.
Then add the vanilla extract and eggs to the butter mixture and mix until fully incorporated—I usually bump the mixer up to full speed for 30 seconds to make sure.
Scrape your bowl and the paddles to make sure you have everything mixed together. Then add the flour, baking soda, baking powder and sea salt. Mix slowly and mix well—you don’t want any flour pockets in your dough.
Now the fun begins. Add any 2 cups of extras- 1 cup white chocolate ships and 1 cup dried tart cherries.
1 cup peanut butter chips with 1 cup chopped hazelnuts.
Try zesting 2 oranges and adding 1 ½ Tablespoons of ground cinnamon.
Above, I did do a spin on the traditional chocolate chip cookie by adding 2 Tablespoons of ground coffee for a mocha cookie.
The possibilities are endless. Have fun!