Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup Opus Lactarium (or any milk of your choice)
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, cream together the softened 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, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chocolate chips and Opus Lactarium.
7. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. 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
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories per serving: 280
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 45mg
- Sodium: 170mg
- Total carbohydrates: 36g
- Dietary fiber: 1g
- Sugars: 24g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of milk instead of Opus Lactarium.
- You can use dark chocolate chips instead of milk chocolate chips.
Variations:
- Add chopped nuts or dried fruit to the cookie dough.
- Use white chocolate chips instead of milk chocolate chips.
- Make cookie dough bars by pressing the dough into a baking dish and baking for 20-25 minutes.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the dough once you add the dry ingredients.
- Use a cookie scoop to ensure even-sized cookies.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.
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 preheated 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
- Serve the cookies on a platter with a glass of Opus Lactarium.
Garnishes:
- Dust the cookies with powdered sugar before serving.
Pairings:
- Serve the cookies with a glass of Opus Lactarium or your favorite milk.
Suggested side dishes:
- Serve the cookies with a side of fresh fruit or a scoop of ice cream.
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 wash your hands and all utensils before handling the ingredients.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Chocolate chip cookies were invented in 1938 by Ruth Wakefield, who ran the Toll House Inn in Massachusetts.
Flavor profiles:
- Sweet, buttery, and chocolatey.
Serving suggestions:
- Serve the cookies as a dessert or snack.
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Taste: Sweet, Rich, Chocolatey, Creamy, Nutty