Chocolate Chip Cookies: A Recipe Maker

1. Start preparing the dough.

In a bowl, beat 110g of softened unsalted butter, 1/3 cup each of granulated sugar and light brown sugar with a mixer on medium speed until fluffy. Add 1 large egg and 1 teaspoon of vanilla; beat until combined.

2. Select the type of cookie.

Classic: In a bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon each baking soda and salt; add to the butter mixture and whisk to combine.

Chocolate: In a bowl, whisk together 1 cup flour, 1/4 cup natural (non-alkalized) cocoa, 1/2 teaspoon each baking soda and salt; add to the butter mixture and whisk to combine.

Oatmeal: In a bowl, whisk together 1 cup each flour and oats, 1/2 teaspoon each baking soda, cinnamon, and salt; add to the butter mixture and whisk until combined.

3. Add baking granules.

Stir in no more than 1 cup of any kind:

• Milk or dark chocolate granules
  
• Mini Chocolate Chips
  
• Chocolate pieces
  
• Butterscotch Iris Granules
  
• Peanut butter granules
  
• White chocolate or yogurt granules

4. Select additives.

Stir in no more than 1/2 cup (optional):

• Coconut flakes
  
• Honey Baked Peanuts
  
• Raisin
  
• Sliced ​​banana chips
  
• Dried cranberries
  
• Sliced ​​fresh strawberries

5. Bake the cookies.

Preheat oven to 180°C. Take 1 heaping tablespoon of dough at a time and form into balls. Place on parchment-lined baking sheets, leaving about 5 cm between each other. Refrigerate for 30 minutes, then bake until golden brown on the bottom, 12-15 minutes. Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

Exit: 24-32 pcs.