FOOD

How To Make Chocolate Chip Cookies Three Ways

by Morgan Greenwald
Morgan is a writer on the branded content team who loves breakfast food almost as much as she loves dogs.

Every week on LittleThings’ Facebook Live show Slice, we challenge culinary experts to make easy and delicious foods in under 20 minutes. This week, chef-instructor Jenny McCoy took some time out of her packed schedule to visit the LittleThings kitchen and rise to the challenge.

Chef Jenny McCoy’s culinary career has taken her to all corners of the world, with stops everywhere from Chicago to South America. After a few years working as a renowned pastry chef in New Orleans, Jenny moved to New York and became a pastry chef for such restaurants as Marc Forgione and A Voce.

Today, Jenny is an instructor at The Institute of Culinary Education (ICE) and the author of Desserts for Every Season. As if that isn’t enough, Jenny also volunteers with Wellness in the Schools to better school lunch programs in New York and will soon be launching her own online classes through Craftsy.com.

On today’s show, Jenny will be making three variations of chocolate chip cookies in under 20 minutes. Not only do these cookies bake quickly, but all it takes to make the different recipes is one extra ingredient! How easy is that?

Check out Jenny’s recipe below, and let us know your thoughts about her gooey cookie chocolate chip cookies in the comments!

Make sure to SHARE these cookie recipes with your friends on Facebook!

Cook: 11 min
Prep: 5 min
Serves: 24
Ingredients
  • 1 14 cups all-purpose flour
  • 12 tsp. baking soda
  • 12 tsp. salt
  • 12 cup butter, softened
  • 6 tbsps. granulated sugar, divided
  • 6 tbsps. packed light brown sugar, divided
  • 1 tsp. vanilla extract
  • 1 large egg
  • 2 cups semisweet chocolate chips
  • 14 cup pink peppercorns
  • 1 cup peanut butter cups, chopped
Instructions
  • Preheat oven to 375°F and line two baking sheets with parchment paper.
  • In a small bowl, stir together the flour, baking soda, and salt.
  • In a large mixer bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the egg. Slowly add the flour mixture and stir in the chocolate chips.
  • For the pink peppercorn variation, add in the pink peppercorns with the chocolate chips.
  • For the peanut butter cup variation, add in the peanut butter cups with the chocolate chips.
  • Drop rounded tablespoons of cookie batter onto the baking sheet, about 2 inches apart. Bake for 9 to 11 minutes, until matte in color.
Chocolate Chip Cookies 3 Ways 5 minutes 11 minutes 16 minutes Serves 24 //www.littlethings.com/app/uploads/2017/08/recipe_card_Slice_Cookies_1280x627px-1-850x444.jpg all-purpose flour baking soda salt butter, softened granulated sugar, divided packed light brown sugar, divided vanilla extract large egg semisweet chocolate chips pink peppercorns peanut butter cups, chopped Preheat oven to 375°F and line two baking sheets with parchment paper. In a small bowl, stir together the flour, baking soda, and salt. In a large mixer bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the egg. Slowly add the flour mixture and stir in the chocolate chips. For the pink peppercorn variation, add in the pink peppercorns with the chocolate chips. For the peanut butter cup variation, add in the peanut butter cups with the chocolate chips. Drop rounded tablespoons of cookie batter onto the baking sheet, about 2 inches apart. Bake for 9 to 11 minutes, until matte in color.

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