Ingredients with Measurements:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semisweet chocolate chips
Special equipment needed:
- Stand mixer or hand mixer
- Large mixing bowl
- Medium saucepan
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, melt butter over medium heat. Continue cooking, stirring frequently, until butter turns a golden brown color and has a nutty aroma.
3. Remove from heat and let cool for 5 minutes.
4. In a large mixing bowl, combine browned butter, granulated sugar, and brown sugar. Mix until well combined.
5. Add eggs and vanilla extract to the mixture and mix until smooth.
6. In a separate bowl, whisk together flour, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Fold in chocolate chips.
9. Line a baking sheet with parchment paper.
10. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
11. Bake for 10-12 minutes or until the edges are golden brown.
12. Remove from 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
Temperature:
375°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 280
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 180mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Sugars: 24g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the recipe.
- Milk chocolate or dark chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add a teaspoon of cinnamon to the dry ingredients for a warm, spiced flavor.
Tips and tricks:
- Make sure the butter is cooled before adding it to the sugar mixture to prevent the eggs from cooking.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Don't overmix the dough to prevent tough cookies.
Storage instructions:
Store 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 before serving.
Presentation ideas:
Serve cookies on a platter or in a cookie jar for a casual presentation. For a more formal presentation, place cookies on a decorative plate and garnish with a sprig of mint.
Garnishes:
Sprinkle cookies with sea salt or powdered sugar for a finishing touch.
Pairings:
Serve cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Serve cookies with a fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for an additional 1-2 minutes.
Food safety advice:
Make sure to use pasteurized eggs to prevent salmonella contamination.
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 rich, nutty flavor from the browned butter and a sweet, chocolatey flavor from the chocolate chips.
Serving suggestions:
Serve these cookies as a sweet treat for a party or as an after-dinner dessert.
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Taste: Rich, Buttery, Sweet, Chocolatey