Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup caramel bits
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and caramel bits.
7. Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden.
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: 12-15 minutes per batch
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- Makes about 24 cookies.
Nutritional information:
- Calories: 240
- Fat: 11g
- Carbohydrates: 34g
- 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 teaspoon.
- You can use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
- You can use homemade caramel sauce instead of caramel bits.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add a pinch of cinnamon to the cookie dough for a warm and cozy flavor.
Tips and tricks:
- Don't overmix the cookie dough, or the cookies will be tough.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Use a cookie scoop to ensure even-sized cookies.
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 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
- Serve the cookies on a platter with a glass of milk.
Garnishes:
- Drizzle melted chocolate or caramel sauce over the cookies for a decorative touch.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- These cookies are perfect on their own, but you can serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
- Chocolate chip cookies were invented by Ruth Wakefield in the 1930s.
Flavor profiles:
- These cookies are sweet, buttery, and chewy with bursts of chocolate and caramel.
Serving suggestions:
- Serve the cookies warm or at room temperature with a glass of milk or a cup of coffee.
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Taste: Sweet, Rich, Gooey, Chocolatey, Caramel