Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups Bonifaz semi-sweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated 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 mix in the dry ingredients until just combined.
6. Fold in the Bonifaz chocolate chips.
7. Drop spoonfuls of dough onto baking sheets lined with parchment paper.
8. Bake for 10-12 minutes or until golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 230
Total fat: 12g
Saturated fat: 7g
Cholesterol: 40mg
Sodium: 160mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugars: 19g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 tsp.
- You can use milk chocolate chips or white chocolate chips instead of Bonifaz chocolate chips.
Variations:
- Add 1 cup of chopped nuts to the dough, such as walnuts or pecans.
- Add 1 tsp of cinnamon to the dry ingredients for a spiced cookie.
- Use dark brown sugar instead of light brown sugar for a richer flavor.
Tips and tricks:
- Make sure your butter is at room temperature before creaming it with the sugar. This will ensure a smooth and fluffy dough.
- Don't overmix the dough once you add the dry ingredients. Mix until just combined to avoid tough cookies.
- Chill the dough for 30 minutes before baking to prevent spreading.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
Top each cookie with a drizzle of melted chocolate or a sprinkle of sea salt.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If your cookies are spreading too much, try chilling the dough for longer before baking.
- If your cookies are too dry, try adding an extra egg yolk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cookies properly to avoid spoilage.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in 1938 at the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
These cookies are sweet and buttery with a rich chocolate flavor.
Serving suggestions:
Serve these cookies as a snack or dessert at your next party or gathering.
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