Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
Special equipment needed:
- Stand mixer or hand 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 large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Roll the dough into small balls, about 1 inch in diameter, and shape them into a twisted rope or knot shape.
8. Place the koulourakia on the prepared baking sheet, leaving about 1 inch of space between each cookie.
9. Bake for 15-20 minutes, or until the edges are lightly golden brown.
10. 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: 15-20 minutes
Total time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories per serving: 180
Total fat: 9g
Saturated fat: 5g
Cholesterol: 35mg
Sodium: 70mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugars: 9g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- Semi-sweet or dark chocolate chips can be used instead of milk chocolate chips.
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the dough for extra crunch.
- Use white chocolate chips or butterscotch chips instead of chocolate chips.
- Add 1 tsp of cinnamon or nutmeg to the dough for a warm spice flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough once the dry ingredients are added, or the cookies may become tough.
- To get the twisted rope or knot shape, roll the dough into a long rope and then twist it into a knot shape before placing it on the baking sheet.
Storage instructions:
Store the koulourakia in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the koulourakia on a platter or in a decorative tin for a beautiful presentation.
Garnishes:
Dust the cookies with powdered sugar or drizzle with melted chocolate for a fancy touch.
Pairings:
Serve the koulourakia with a hot cup of coffee or tea for a delicious snack.
Suggested side dishes:
These cookies are a perfect snack on their own, but can also be served with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cookies properly to prevent any contamination.
Food history:
Koulourakia are a traditional Greek cookie that are often served during Easter and other holidays. They are typically made with butter, sugar, and flour, and can be flavored with various ingredients, such as orange zest or anise.
Flavor profiles:
These cookies are buttery and sweet, with a hint of chocolate flavor.
Serving suggestions:
Serve the koulourakia as a snack or dessert, or package them up as a gift for friends and family.
Related Categories
Cooking Method: N/A
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Region: Greek
Taste: Sweet, Buttery, Nutty, Chocolatey