Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips and chopped walnuts.
8. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. 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: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 180
Total fat: 9g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 100mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use milk chocolate chips or dark chocolate chips.
- Instead of chopped walnuts, you can use chopped pecans or almonds.
Variations:
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Replace the chocolate chips with butterscotch chips for a different flavor.
- Add 1 teaspoon of cinnamon to the dough for a spiced version.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- If the dough is too sticky to handle, refrigerate it for 30 minutes before shaping it into cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
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 oven at 350°F (180°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with sea salt for a sweet and salty flavor.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try refrigerating the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of butter to the dough.
- If the cookies are too soft, try baking them for an extra 2-3 minutes.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling any food. Store the cookies in an airtight container to prevent contamination.
Food history:
The chocolate chip cookie was invented by Ruth Graves Wakefield in 1938, when she added chopped up bits of a Nestle chocolate bar to her cookie dough. The resulting cookies were a hit, and the recipe has been a classic ever since.
Flavor profiles:
These cookies are sweet and buttery, with a rich chocolate flavor and a nutty crunch from the walnuts.
Serving suggestions:
Serve these cookies as a sweet treat for dessert or as a snack with a cup of coffee or tea.
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Taste: Sweet, Chocolatey, Crunchy, Nutty