Ingredients with Measurements:
- 2/3 cup (130g) butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (90g) white chocolate chips
- 1/2 cup (90g) chopped walnuts (optional)
Special Equipment Needed:
- Stand mixer or electric hand mixer
- Baking sheet
- Parchment paper
- Mixing bowls
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F (177°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together the butter and sugars until light and fluffy.
4. Add the vanilla extract and eggs and mix until combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Slowly add the dry ingredients to the wet ingredients and mix until combined.
7. Fold in the chocolate chips, white chocolate chips, and walnuts (optional).
8. Drop tablespoon-sized balls of cookie dough onto the prepared baking sheet.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F (177°C)
Serving Size: Makes about 24 cookies
Nutritional Information (per cookie):
Calories: 170
Fat: 9g
Carbohydrates: 19g
Protein: 2g
Substitutions for Ingredients:
- Butter: Can be substituted with vegan butter or coconut oil.
- Granulated sugar: Can be substituted with coconut sugar or maple syrup.
- Light brown sugar: Can be substituted with dark brown sugar or coconut sugar.
- All-purpose flour: Can be substituted with gluten-free all-purpose flour.
- Semi-sweet chocolate chips: Can be substituted with dark chocolate chips or milk chocolate chips.
- White chocolate chips: Can be substituted with dark chocolate chips or milk chocolate chips.
- Walnuts: Can be substituted with pecans, almonds, or any other nut of your choice.
Variations:
- Add 1/2 cup of dried cranberries or raisins for a fruity twist.
- Add 1/2 cup of peanut butter chips for a nutty twist.
- Add 1 teaspoon of ground cinnamon for a spiced twist.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming with the sugars.
- Use a cookie scoop to ensure all the cookies are the same size.
- For a chewier cookie, bake for 8-10 minutes. For a crispier cookie, bake for 12-14 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F (177°C) for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a variety of other cookies and treats.
Garnishes:
Garnish with a sprinkle of sea salt or a drizzle of melted chocolate.
Pairings:
Pair with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk or cream to the cookie dough.
- If the cookies are too flat, add a tablespoon of flour to the cookie dough.
Food Safety Advice:
Always use clean utensils and surfaces when preparing the cookie dough.
Food History:
Chocolate chip cookies were invented in 1938 by Ruth Graves Wakefield.
Flavor Profiles:
This cookie dough has a sweet and nutty flavor with hints of chocolate.
Serving Suggestions:
Serve as a dessert or as an after-school snack.
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