The make them your way chocolate chip cookies recipe is a very versatile recipe that when made as written makes rich chocolate chip cookies that are a nice balance of chewy and crispness.

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You can easily alter or add to the ingredients to switch things up and create several different types of cookies with different textures and tastes.

Sugars: Altering the sugar amounts; while keeping the total amount of sugar used at 1 1/2 cups, will alter the cookies between crispier and softer. More white sugar will cause the cookies to be crispier. More brown sugar will cause them to be softer, and more cake-like.

Fats: Using butter instead of margarine will add a bit more crispness and richness to your cookies, and will keep the cookies from spreading out as much as they do when using margarine.

Variations: You can use any flavour chip you like, or none at all with this recipe. I have used mini M&Ms, added mini marshmallows, used raisins, butterscotch chips, or Skor bits. I have even substituted 1/4 to 1/2 cup of flour with cocoa to make a chocolate chocolate chip version.
Using cocoa, and both semi-sweet chocolate chips and white chocolate chips makes amazing cookies.

Yield and calorie count
This recipe yields approximately 100 2″ cookies or approximately 4 dozen regular-sized cookies. The calorie count listed per 1 13g cookie serving is dependent on the recipe yielding 100 2″ cookies and omitting walnuts. With walnuts the calorie count per cookie is 65.4. The calorie count may also fluctuate depending on the ingredients you use.

They are a favourite in our house. It was a race to get a picture for this recipe before they were all gone! I hope you like them too.

Make Them Your Way Chocolate Chip Cookies

Recipe by WravenStormCourse: Dessert, Cookies

Servings

100

2 inch cookies

Prep time

10

minutes

Cooking time

10

minutes

Calories

57.7

kcal

This is a very versatile recipe that you can easily change up to alter the texture and taste of your cookies.
As written, this recipe makes rich chocolate chip cookies are a perfect chewy texture with a slight crispiness.
Cooking times will vary depending on your oven and the type of baking sheet you use.

Ingredients

• 2 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup margarine (I used no name)

• 1 cup white granulated sugar

• 1/2 cup brown sugar (yellow, not dark)

• 1 tsp vanilla extract

• 2 large eggs

• 2 cups semi-sweet chocolate chips (I use *President’s Choice Decadent Semi-Sweet Chocolate Chips)

• 1 cup walnuts (optional)

Directions

• Preheat your oven to 190°C (375°F).
• In a large bowl; cream together your margarine (or butter) and sugars. Add in eggs and vanilla extract, mix well. Add the baking soda and salt, mix well. Next, sift in the flour and mix well.
• Once your dough is well blended, add in your chocolate chips and walnuts (optional).
• Drop cookie dough by the spoonful onto ungreased baking sheets. You can also roll small balls of dough instead if desired. Rolling them into balls helps to keep them more uniform.
• Place your baking sheet of cookies into the oven and bake for 8 to 10 minutes, or until they are done to your liking.
• Remove the baking sheet from the oven and transfer the cookies to a prepared surface or to wire racks to cool.
• Store the cookies in an airtight container if you want them to stay soft or chewy.
• Enjoy!

Notes

• Sugars: Altering the sugar amounts; while keeping the total amount of sugar used at 1 1/2 cups, will alter the cookies between crispier and softer. More white sugar will cause the cookies to be crispier. More brown sugar will cause them to be softer, and more cake-like.
• Fats: Using butter instead of margarine will add a bit more crispness and richness to your cookies, and will keep the cookies from spreading out as much as they do when using margarine.
• Variations: You can use any flavour chip you like, or none at all with this recipe. I have used mini M&Ms, added mini marshmallows, used raisins, butterscotch chips, or Skor bits. I have even substituted 1/4 to 1/2 cup of flour with cocoa to make a chocolate chocolate chip version. Using cocoa, and both semi-sweet chocolate chips and white chocolate chips makes amazing cookies.
• Yield and calorie count: This recipe yields approximately 100 2″ cookies or approximately 4 dozen regular-sized cookies. The calorie count listed per 1 13g cookie serving is dependent on the recipe yielding 100 2″ cookies and omitting walnuts. With walnuts the calorie count per cookie is 65.4. The calorie count may also fluctuate depending on the ingredients you use.

* President’s Choice Decadent Semi-sweet Chocolate Chips