Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
5. Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 220
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 160mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 18g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted, but reduce the added salt to 1/2 tsp.
- You can use milk chocolate or dark chocolate chips instead of semisweet.
Variations:
- Add 1 cup chopped nuts (such as walnuts or pecans) to the dough.
- Use white chocolate chips or butterscotch chips instead of chocolate chips.
- Add 1 tsp cinnamon to the dry ingredients for a spiced twist.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave cookies for 10-15 seconds to warm them up.
Presentation ideas:
Arrange cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle cookies with sea salt or powdered sugar before serving.
Pairings:
Serve cookies with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Serve cookies as a dessert or snack on their own.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry or crumbly, add 1-2 tbsp of milk to the dough.
Food safety advice:
- Use pasteurized eggs to reduce the risk of salmonella.
- Wash your hands and surfaces thoroughly before and after handling raw cookie dough.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s, when she added chopped chocolate to her cookie dough in a failed attempt to make chocolate cookies.
Flavor profiles:
Sweet, buttery, chocolatey
Serving suggestions:
Serve cookies as a dessert or snack on their own.
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