Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup crispy rice cereal
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually stir in the flour mixture until just combined.
6. Fold in the crispy rice cereal and chocolate chips.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 2 dozen cookies
Nutritional information:
Per serving (1 cookie):
Calories: 130
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 11g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- You can use milk chocolate chips or white chocolate chips instead of semisweet chocolate chips.
- You can use any type of crispy cereal instead of rice cereal.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the cookie dough.
- Add 1/2 teaspoon cinnamon to the flour mixture for a spiced flavor.
- Use mini chocolate chips instead of regular chocolate chips for a more evenly distributed chocolate flavor.
Tips and tricks:
- Don't overmix the cookie dough, as this can lead to tough cookies.
- Use room temperature butter for easier creaming with the sugars.
- Chill the cookie dough for 30 minutes before baking for thicker, chewier 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:
To reheat cookies, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5 minutes, or until warmed through.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar for a casual presentation.
Garnishes:
Sprinkle the cookies with a pinch of sea salt for a sweet and salty flavor.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These cookies are a sweet treat on their own and don't require any side dishes.
Troubleshooting advice:
- If the cookies spread too much during baking, 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:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Wash your hands and all surfaces and utensils that come into contact with the cookie dough to prevent cross-contamination.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, which melted and created the first chocolate chip cookies.
Flavor profiles:
These cookies have a sweet and buttery flavor with a crispy texture from the rice cereal and a rich chocolate flavor from the chocolate chips.
Serving suggestions:
Serve these cookies as a sweet snack or dessert.
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Taste: Sweet, Crunchy, Chocolatey, Buttery