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 white granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, use an electric mixer to cream the butter, white sugar, and brown sugar until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and mix until just combined.
6. Stir in the chocolate chips.
7. Line a baking sheet with parchment paper.
8. Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are golden brown.
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 per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 220
Fat: 11g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 160mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 19g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt to 1/2 tsp.
- You can use milk chocolate chips or a combination of milk and semisweet chocolate chips.
Variations:
- Add 1 cup chopped nuts, such as walnuts or pecans, to the dough.
- Add 1 tsp cinnamon to the flour mixture for a cinnamon chocolate chip cookie.
- Use white chocolate chips or a combination of white and semisweet chocolate chips.
Tips and tricks:
- Don't overmix the dough or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store leftover 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.
Presentation ideas:
Serve cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle cookies with sea salt or powdered sugar.
Pairings:
Serve cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
Serve cookies as a dessert after a meal.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by 1-2 minutes.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store food at the correct temperature.
Food history:
Chocolate chip cookies were invented by Ruth Graves Wakefield in 1938 when she added chopped chocolate to her cookie dough.
Flavor profiles:
Sweet, buttery, chocolatey.
Serving suggestions:
Serve cookies as a snack or dessert.
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