Tasty Twists on the Traditional Chocolate Chip Cookie

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When it comes to cookies, nothing in the world is more celebrated than the all-time fave, Chocolate Chip. In fact, because it is everyone’s go-to cookie recipe for snack, dessert, tea-time munchie or what-not, there is one day every year allotted to celebrate the delicious and dependable chocolate chip cookie: every August 4th.

While we also understand that everyone has their own definition of what tasty chocolate chip cookies are, we’re confident that regardless if it’s gooey, crunchy, chunky, soft, warm, or cold, no one would dare resist it. So, to celebrate this special day, we’re sharing with you some new takes on the classic choc chip cookie recipe.

Ready your ovens and baking sheets because these fun chocolate chip cookie variations will surely take your cookie standards up a notch!

Double Delight

Want to get the best of both worlds? Who wouldn’t? This tasty twist on the classic choc chip cookies will not only double up your delicious experience, but it will also double its appeal on any dessert table. Try this out!

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WHAT YOU NEED:

For the CHOCOLATE DOUGH:

  • 1 cup butter, softened

  • 1-1/2 cups sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 2/3 cup baking cocoa

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup coarsely chopped pecans

  • 5 ounces white baking chocolate, chopped


For the VANILLA DOUGH:

  • 1 cup butter, softened

  • 1-1/2 cups sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2-3/4 cups all-purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup coarsely chopped pecans

  • 4 ounces German sweet chocolate, chopped

For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate.

For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours.

Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours.

Uncover and cut each roll in half lengthwise. Place chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour.

Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.




Banana Chocolate Chip Cookies

If you’re a fan of the classic choc chip cookie and the banana cake, we won’t judge. In fact, we’ll even give you a recipe that will make you enjoy both your favorites all in one! It has a cake-like texture and a fresh delicious taste that anyone will easily love!

WHAT YOU NEED:

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  • 1/3 cup butter, softened

  • 1/2 cup sugar

  • 1 large egg

  • 1/2 cup mashed ripe banana

  • 1/2 teaspoon vanilla extract

  • 1-1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon baking soda

  • 1 cup (6 ounces) semisweet chocolate chips


In a small bowl, cream butter and sugar until light and fluffy. Beat in egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

Health tip: Using 1/2 cup mashed banana in the cookies instead of starting with more butter saves about 1-1/2g saturated fat per cookie.






Chewy Drizzled Cinnamon Chip Cookies

Chocolate Chip and Cinnabon fans rejoice--here's a fun and tasty cookie recipe that we’re sure you’ll fall in love with. Featuring cinnamon chips instead of milk chocolate chips, plus a gooey drizzle on top, trust us, a fresh batch of these from the oven will make your cookie dreams come true.

WHAT YOU NEED:

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  • 3/4 cup butter or margarine (1-1/2 sticks) , softened

  • 1 cup light brown sugar packed

  • 1/4 cup light corn syrup

  • 1 egg

  • 1-2/3 cups HERSHEY'S Cinnamon Chips (10-oz. pkg.) , divided

  • 2-1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/4 teaspoon salt

  • 1 cup pecans or walnuts finely ground

Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well. Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.

Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough for about 1 hour or until firm enough to handle.

Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle with cinnamon chip syrup. 

CINNAMON CHIPS DRIZZLE: Place remaining 2/3 cup cinnamon chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until chips are melted and mixture is smooth.




Chocolate Pecan Skillet Cookie

Instead of baking a big batch of chocolate chip cookies, why don’t you whip up the ultimate shareable cookie? With your trusty skillet and your choc-chip cookie baking skills, you’ll surely delight your friends and family with this treat

WHAT YOU NEED:

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  • 1 cup butter

  • 1 cup sugar

  • 1 cup packed brown sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1-1/2 teaspoons baking soda

  • 1/2 teaspoon kosher salt

  • 1 cup 60% cacao bittersweet chocolate baking chips

  • 1 cup chopped pecans, toasted

  • Vanilla ice cream, optional

Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in the oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside.

Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet.

Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.

For a more tasty twist, swap out the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cup fresh raspberries.