Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
Special Equipment Needed:
- Stand mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract and mix until combined.
5. Gradually add the flour mixture to the butter mixture and mix until just combined.
6. Add the chocolate chips and mix until just combined.
7. Using a cookie scoop or spoon, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to 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: 375°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter: salted butter
- Granulated sugar: coconut sugar
- Light brown sugar: dark brown sugar
- Semisweet chocolate chips: dark chocolate chips
Variations:
- Add 1/2 cup of chopped nuts
- Add 1/2 cup of dried fruit
- Substitute the semisweet chocolate chips for white chocolate chips
Tips and Tricks:
- Use a cookie scoop to ensure all the cookies are the same size.
- Chill the dough for 30 minutes before baking for a thicker cookie.
Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in the oven at 350°F for 5 minutes or until warmed through.
Presentation Ideas:
- Serve the cookies on a platter with a variety of other cookies.
- Place the cookies in a jar and tie a ribbon around it for a gift.
Garnishes:
- Sprinkle the cookies with flaky sea salt
- Drizzle melted chocolate over the cookies
Pairings:
- Serve with a glass of cold milk
- Serve with a scoop of ice cream
Suggested Side Dishes:
- Fresh fruit
- Yogurt parfait
Troubleshooting Advice:
- If the cookies are too thin, chill the dough for 30 minutes before baking.
- If the cookies are too soft, bake for an additional 2-3 minutes.
Food Safety Advice:
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Discard any cookies that have been left out at room temperature for more than 2 hours.
Food History:
Chocolate chip cookies were invented in 1938 by Ruth Graves Wakefield, who owned the Toll House Inn in Whitman, Massachusetts.
Flavor Profiles:
The cookies have a sweet and buttery flavor with a hint of vanilla and the crunch of chocolate chips.
Serving Suggestions:
- Serve the cookies with a glass of cold milk
- Serve the cookies with a scoop of ice cream
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