Three-in-One Chocolate Chip Cookies

Master Chocolate Chip Cookie Dough

• 6 tablespoons (85 g) butter or margarine, softened
• 1/2 cup (110 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (188 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2 cups (12 ounces; 340 g) semisweet chocolate chips

Instructions

1. Make the master dough: beat the softened butter, brown sugar, and granulated sugar in a large bowl until fluffy. Add the egg and vanilla and beat well.
2. Whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the butter mixture, then stir in the chocolate chips. Choose one of the three shaping and baking methods below.
3. For one giant cookie, heat the oven to 350°F (175°C). Line a 12-inch round pizza pan with foil. Pat all the dough evenly into the pan, stopping 3/4 inch from the edge.
4. Bake the giant cookie for 15 to 18 minutes, until lightly browned. Cool completely, then cut into wedges and decorate if desired. Makes one 12-inch cookie, about 8 servings.
5. For medium slice-and-bake cookies, divide the dough in half and shape it on wax paper into two rolls, each 1 1/2 inches in diameter. Wrap in wax paper and plastic wrap and refrigerate for several hours, until firm enough to slice.
6. Heat the oven to 350°F (175°C). Cut the chilled rolls into 1/4-inch slices and place them about 3 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes, until lightly browned. Cool briefly, then transfer to wire racks. Makes about 30 cookies.
7. For miniature cookies, heat the oven to 350°F (175°C). Drop the dough by 1/4-teaspoon portions onto ungreased cookie sheets, spacing them about 1 1/2 inches apart. A disposable piping bag with a 1/4-inch opening can also be used.
8. Bake the miniature cookies for 5 to 7 minutes, just until set. Cool briefly on the sheet, then transfer to wire racks. Makes about 222 bite-size cookies.