Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup amanatsu segments, drained and chopped
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, and salt.
3. In another mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and mix until just combined.
6. Fold in the chocolate chips and amanatsu segments.
7. Using a cookie scoop or spoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly 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: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 18-20 cookies
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 80mg
Total carbohydrates: 18g
Dietary fiber: 1g
Total sugars: 11g
Protein: 2g
Substitutions for ingredients:
- You can use any citrus fruit instead of amanatsu, such as orange or grapefruit.
- You can use dark chocolate chips instead of milk chocolate chips.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the cookie dough.
- Use white chocolate chips instead of milk chocolate chips.
- Add a teaspoon of cinnamon to the cookie dough for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar to ensure a smooth and creamy texture.
- Don't overmix the cookie dough to prevent the cookies from becoming tough.
- If you don't have a cookie scoop, use a spoon to drop the cookie dough onto the baking sheet.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-7 minutes or until warm.
Presentation ideas:
Arrange the cookies on a plate or platter and garnish with extra amanatsu segments and chocolate chips.
Garnishes:
Extra amanatsu segments and chocolate chips.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot coffee or tea.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the cookie dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the cookie dough.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cookie dough. Store the cookies properly to prevent foodborne illness.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
These cookies have a sweet and buttery flavor with bursts of citrus from the amanatsu segments and pockets of melted chocolate.
Serving suggestions:
Serve these cookies as a sweet treat for dessert or as a snack any time of day.
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Taste: Sweet, Tangy, Chocolatey, Nutty