Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Special Equipment Needed:
- 2 large mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, cream together butter and sugars with an electric mixer until light and fluffy.
4. Add vanilla extract and eggs and mix until combined.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Stir in chocolate chips.
7. Drop dough by rounded tablespoonfuls onto prepared baking sheet.
8. Bake for 10-12 minutes, or until golden brown.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 375°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 170
Fat: 9 g
Carbohydrates: 21 g
Protein: 2 g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour, almond flour, or oat flour.
- For the butter, you can use vegan butter or coconut oil.
- For the granulated sugar, you can use coconut sugar or date sugar.
- For the light brown sugar, you can use dark brown sugar or maple syrup.
- For the semisweet chocolate chips, you can use dark chocolate chips, white chocolate chips, or peanut butter chips.
Variations:
- Add 1 cup of chopped nuts such as walnuts, almonds, or pecans.
- Add 1 cup of dried fruit such as cranberries, raisins, or cherries.
- Add 1 teaspoon of ground cinnamon for a cinnamon-chocolate chip cookie.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Use a cookie scoop to ensure all the cookies are the same size.
- For a chewier cookie, bake for a few minutes less.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve in a decorative bowl or plate.
- Place on a cake stand.
- Arrange on a platter with other cookies.
Garnishes:
- Sprinkle with sea salt.
- Drizzle with melted chocolate.
- Top with chopped nuts.
Pairings:
- Serve with a glass of cold milk.
- Serve with a scoop of ice cream.
- Serve with a cup of hot coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cookies are too dry, add a few tablespoons of milk to the dough.
- If the cookies are too flat, add a few tablespoons of flour to the dough.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep all utensils and surfaces clean while baking.
- Store in an airtight container to prevent contamination.
Food History:
The Petit-Beurre cookie was invented in 1886 by the French biscuit company LU. It is a popular French cookie that is made with butter, flour, and sugar.
Flavor Profiles:
These cookies have a sweet and buttery flavor with a hint of vanilla and chocolate.
Serving Suggestions:
- Serve as an after-dinner dessert.
- Serve as an afternoon snack.
- Serve as a party treat.
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Region: French