- 3/4 cup of sugar
- 3/4 cup of brown sugar
- 1 cup of soft butter or baking margerine
- 2 eggs
- 1 tsp vanilla extract or vanilla sugar (or other extracts with variations, like orange or almond extract)
- 2-2 1/4 cup of all purpose flour (will alter the consistency, depending on your tastes)
- 1/2 tsp baking soda
- 1/4 tsp salt
- optionally any of your favorites: walnuts, almonds, cashews (any kind of nut really), candies (J requested M&M's), raisins, etc.
- Preheat the oven to 175C.
- The best way to mix them is with a blender, but if doing it by hand your life will be made easier by this simple order of mixing. Butter and sugar, then eggs, then dry ingredients, until a stiff dough is formed.
- Mix in the additional stuff by hand, otherwise the blender will chop them up and it won't look as pretty. (although it'll still taste great)
- Drop spoonfuls or roll a small ball of dough and lay about a dozen per baking sheet, either greased or lined with parchment paper.
- Bake 8-12 minutes, supervised, so they don't get over cooked (or else you'll miss the chewiness)
Of course, if you vary your dough, you'll vary the end effect. If you like a crispier, thinner cookie, add more white sugar and less butter. If you like it chewier, add more butter. Butter and margerine have a different effect in the baking as well. Real butter is ideal for a chewy cookie.
This time, I made chocolate cookies with almonds and walnuts, and M&M cookies. The M&M cookies had more flour and I rolled them before placing on the backing sheet, so they turned out a bit more like cake-puffs. The chocolate cookies I spoon dropped onto the sheet, so they had a bit more rustic look to them. For these I added about a quarter cup of cocoa powder into 2 cups of flour.* The dough was not as firm as the M&M cookie dough, so the result was a bit chewier cookie.
*Tip: When adding cocoa powder to dough bases, it's best to add them to the dry ingredients first before adding to the rest. Otherwise, it is so fine that it tends not to mix evenly with the other ingredients.