Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Special Equipment Needed:
- 2 large mixing bowls
- Electric mixer
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the vanilla extract and eggs to the butter mixture and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips.
7. On a lightly floured surface, roll out the dough into a large rectangle, about ¼ inch thick.
8. Roll the dough up into a log shape and wrap in plastic wrap. Refrigerate for at least 1 hour.
9. Slice the dough into ¼ inch thick slices and place on the prepared baking sheet.
10. Bake for 8-10 minutes, or until the edges are lightly golden brown.
11. Allow the cookies to cool on the 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: 24 cookies
Nutritional Information (per cookie):
Calories: 140
Fat: 7g
Carbohydrates: 18g
Protein: 2g
Substitutions for Ingredients:
- For the all-purpose flour, you can substitute with whole wheat flour or gluten-free flour.
- For the butter, you can substitute with vegan butter or coconut oil.
- For the granulated sugar, you can substitute with coconut sugar or maple syrup.
- For the semi-sweet chocolate chips, you can substitute with dark chocolate chips or white chocolate chips.
Variations:
- For a different flavor, you can add 1 teaspoon of ground cinnamon to the dough.
- For a different texture, you can add 1 cup of chopped nuts to the dough.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Make sure to roll the dough out on a lightly floured surface.
- Make sure to refrigerate the dough for at least 1 hour before slicing and baking.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a variety of other cookies.
Garnishes:
Garnish the cookies with a sprinkle of sea salt or a drizzle of melted chocolate.
Pairings:
Pair the cookies with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Serve the cookies with a scoop of ice cream or a slice of cake.
Troubleshooting Advice:
If the cookies spread too much while baking, make sure the butter is softened before creaming with the sugars.
Food Safety Advice:
Make sure to wash your hands before handling the dough and baking the cookies.
Food History:
Chocolate chip cookies were invented in 1938 by Ruth Wakefield at the Toll House Inn in Massachusetts.
Flavor Profiles:
The cookies have a sweet and buttery flavor with a hint of chocolate.
Serving Suggestions:
Serve the cookies as an after-dinner treat or as a snack.
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