Basic Cookie Dough for Chocolate (or other) Chips
Based on the classic Toll House Chocolate Chip Cookie recipe, but with important variations. This recipe uses more brown sugar and whole wheat pastry flour. Both of those hold moisture better and will produce a slightly softer cookie that doesn’t get as dry or crumbly. Both are also more flavorful than than white, and whole wheat flour is also better for you. So these cookie are practically health food.
1 cup (2 sticks) butter (important — not margerine or other shortenings)
1 cup brown sugar, packed
1/2 cup white sugar (Can use all brown sugar instead of white, but do not use all white sugar.)
2 large eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups whole wheat pastry flour (All-purpose white flour is acceptable, but do not use plain whole wheat flour. Whole wheat pastry holds moisture better and will result in a moister cookie.)
1 or 2 cups of chips or whatever – optional — I often make these cookies with nothing in them. For chocolate chip cookies, I use half a bag of chips, but other people use a whole one. Half is plenty though, in my opinion. If making other types of cookies, your fillings should be between about 1 cup to 2 cups. For example, you could add 3/4 cup dried cranberries, 3/4 cup white chocolate chunks, and 1/2 cup pecans, or any variation you can think of.
Soften (but do not melt) butter. Cream together butter, sugars, & salt. Add eggs, vanilla, & baking soda. Finally, mix in flour last. With a soup spoon, drop golf ball sized (or larger) amounts of dough onto an ungreased cookie sheet about 2 inches apart. (At this distance, they will run together. So seperate them more if you want “perfect” individual cookies.) Bake at 375 degrees for 10-12 minutes.