Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup amaretto liqueur
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract and amaretto liqueur.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the chocolate chips.
7. Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes approximately 36 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 105mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 16g
Protein: 2g
Substitutions for ingredients:
- For a non-alcoholic version, replace the amaretto liqueur with 1/4 cup of milk.
- You can use any type of chocolate chips or chunks you prefer, such as milk chocolate, dark chocolate, or white chocolate.
Variations:
- Add 1/2 cup of chopped almonds or pecans for a nutty twist.
- Replace the chocolate chips with butterscotch chips or white chocolate chips.
- Add 1/4 cup of cocoa powder for a double chocolate version.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the dough once you add the dry ingredients, or the cookies may become tough.
- For a chewier texture, slightly underbake the cookies and let them cool on the baking sheets for a few extra minutes.
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 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a casual presentation. For a more elegant look, dust them with powdered sugar or drizzle with melted chocolate.
Garnishes:
Sprinkle the cookies with flaky sea salt or chopped nuts for added texture and flavor.
Pairings:
Serve the cookies with a glass of milk, coffee, or amaretto liqueur for a decadent treat.
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 for a dessert.
Troubleshooting advice:
- If the cookies spread too much while baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try reducing the baking time by a minute or two.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from getting stale or absorbing any odors from the fridge or pantry.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who ran 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 buttery, sweet, and slightly nutty flavor from the amaretto liqueur. The chocolate chips add a rich, chocolatey taste and a chewy texture.
Serving suggestions:
Serve these cookies as a sweet snack or dessert, or bring them to a party or potluck to share with friends and family.
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Taste: Sweet, Nutty, Chocolatey, Almondy, Buttery