Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups (12-ounce package) semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Special Equipment Needed:
- 2 large mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Line baking sheet with parchment paper.
3. In a large bowl, combine flour, baking soda and salt. Set aside.
4. In a separate bowl, cream together butter, granulated sugar, brown sugar and vanilla extract until light and fluffy.
5. Beat in eggs, one at a time, until fully incorporated.
6. Gradually add dry ingredients to wet ingredients and mix until just combined.
7. Stir in chocolate chips and walnuts (if using).
8. Drop dough by rounded tablespoonfuls onto prepared baking sheet, about 2 inches apart.
9. Bake for 8-10 minutes, or until edges are lightly golden brown.
10. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 8-10 minutes
Temperature: 375°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information:
Calories: 180
Fat: 10g
Carbohydrates: 22g
Protein: 2g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or coconut oil.
- Chocolate Chips: Can be substituted with white chocolate chips, peanut butter chips, butterscotch chips, or any other type of chip.
- Walnuts: Can be substituted with any type of nut, or omitted entirely.
Variations:
- Add 1/2 teaspoon of ground cinnamon to the dough for a hint of spice.
- Use a combination of chocolate chips and butterscotch chips for a different flavor.
- Add 1/2 cup of shredded coconut for a tropical twist.
Tips and Tricks:
- For perfectly round cookies, use a cookie scoop to drop the dough onto the baking sheet.
- For a softer cookie, bake for 8 minutes. For a crispier cookie, bake for 10 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a preheated 350°F oven for about 5 minutes.
Presentation Ideas:
- Serve on a platter with a variety of other cookies.
- Place in a decorative tin or jar for a gift.
Garnishes:
- Sprinkle with powdered sugar for a festive touch.
- Drizzle with melted chocolate for an extra indulgent treat.
Pairings:
- Serve with a glass of cold milk.
- Enjoy with a cup of hot coffee or tea.
Suggested Side Dishes:
- Fruit salad
- Green salad
- Potato salad
Troubleshooting Advice:
- If the cookies spread 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:
- Keep raw cookie dough refrigerated until ready to bake.
- Do not eat raw cookie dough.
Food History:
Chocolate chip cookies were invented in 1938 by Ruth Graves Wakefield, who owned the Toll House Inn in Whitman, Massachusetts.
Flavor Profiles:
These cookies have a sweet, buttery flavor with hints of vanilla and chocolate.
Serving Suggestions:
- Serve as an after-dinner treat.
- Enjoy as an afternoon snack.
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