Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
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: 20 minutes
Cooking time: 10-12 minutes per batch
5. Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 260
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 110mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 23g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the dough.
- Use dark chocolate chips for a richer flavor.
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before using.
- Don't overmix the dough, or the cookies will be tough.
- For a chewier texture, slightly underbake the 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 on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a casual presentation. For a more formal presentation, place the cookies in individual paper liners and arrange them on a tiered dessert stand.
Garnishes:
Dust the cookies with powdered sugar or drizzle with melted chocolate for a decorative touch.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of coffee or tea.
Suggested side dishes:
The cookies are a sweet treat on their own, but can also be served with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator 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 wash your hands and all utensils and surfaces before and after handling food. Store the cookies properly to prevent spoilage.
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 her cookie dough, and the resulting cookies were a hit with her customers.
Flavor profiles:
The cookies have a rich chocolate flavor with a slightly sweet and buttery taste.
Serving suggestions:
Serve the cookies as a dessert or snack.
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Taste: Sweet, Chocolatey, Nutty, Creamy, Chewy