Chocolate-chip cookies — with a personal touch

Everyone loves chocolate-chip cookies — but many of us have a favorite even within that category, especially when it comes to texture. Some love chocolate-chip cookies soft and chewy, so that when they are pulled apart, the chocolate is revealed in all its melted glory. Others prefer the thin and crisp kind, which snap and crumble with every bite and soften just so when dipped in milk. Another crowd goes for a cakey cookie, with the chocolate bits suspended in light, fluffy dough.

The following recipe for chocolate-chip cookies can be subtly altered to produce the cookie texture you crave. With one of the add-ins suggested below, you can customize your cookies even more. You'll be amazed by what a scoop of espresso powder, chopped candy or peanut butter can do. In fact, you might just discover you have room in your cookie jar for more than one favorite.

---

SOFT AND CHEWY CHOCOLATE-CHIP COOKIES

(Makes about 3 dozen)

Using a small ice-cream scoop can help make uniform-size cookies.

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

2 sticks (8 ounces) unsalted butter, softened

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet and/or milk chocolate chips (about 12 ounces)

1. Preheat oven to 350 degrees Fahrenheit. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; mix on medium speed until pale and fluffy.

Reduce speed to low; add the salt, vanilla and eggs. Mix well, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough, about 2 inches apart, on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges but still soft in centers, 8 to 10 minutes. Remove from oven, and let cool on baking sheets, 1 to 2 minutes. Transfer to wire racks, and let cool completely.

Store cookies in an airtight container at room temperature, up to one week.

---