Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown rice syrup
- 1 egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, whisk together the flour, baking soda, and salt.
3. In another mixing bowl, beat the butter and brown rice syrup with an electric mixer until creamy.
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 beat until just combined.
6. Fold in the chocolate chips.
7. Line a baking sheet with parchment paper.
8. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. 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: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 130
Fat: 7g
Carbohydrates: 17g
Protein: 1g
Sodium: 55mg
Sugar: 10g
Substitutions for ingredients:
- Whole wheat flour or gluten-free flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of brown rice syrup.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cookie dough.
- Add dried fruit, such as raisins or cranberries, to the cookie dough.
- Use different flavored chocolate chips, such as dark chocolate or mint chocolate.
Tips and tricks:
- Make sure the butter is softened before beating it with the brown rice syrup.
- Don't overmix the cookie dough, as this can result in tough cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for a few seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a plate or platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle the cookies with sea salt or chopped nuts.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
Serve the cookies with a fruit salad or a cheese plate.
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 use pasteurized eggs in the cookie dough to avoid the risk of salmonella.
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 a cookie recipe, and the result was a hit with her customers.
Flavor profiles:
These cookies are sweet and chocolatey, with a hint of nuttiness from the brown rice syrup.
Serving suggestions:
Serve these cookies as a dessert or a snack.
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Taste: Sweet, Nutty, Chocolaty, Chewy, Caramel, Caramel-Like