Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Special Equipment Needed:
- Stand mixer
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
4. Add the egg and vanilla extract 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 to 1/4-inch thickness.
8. Cut out the dough with a round cookie cutter and place on a parchment-lined baking sheet.
9. Bake for 10-12 minutes, or until golden brown.
10. Let cool on the 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: 350 degrees Fahrenheit
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 140
Fat: 7 g
Carbohydrates: 17 g
Protein: 2 g
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter.
- Granulated sugar can be substituted with coconut sugar.
- Light brown sugar can be substituted with dark brown sugar.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips.
Variations:
- Add 1/2 cup of chopped nuts to the dough.
- Add 1/2 teaspoon of ground cinnamon to the dough.
- Add 1/2 teaspoon of ground nutmeg to the dough.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Chill the dough in the refrigerator for 30 minutes before rolling out.
- Use a lightly floured rolling pin to roll out the dough.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350 degree Fahrenheit oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a variety of other cookies.
Garnishes:
Garnish with a sprinkle of powdered sugar.
Pairings:
Pair with a glass of cold milk.
Suggested Side Dishes:
Serve with a scoop of vanilla ice cream.
Troubleshooting Advice:
If the cookies are too soft, bake for an additional 2-3 minutes.
Food Safety Advice:
Store in an airtight container and consume within 5 days.
Food History:
Tonta Rosquilla is a traditional Spanish cookie that is usually served during the holidays.
Flavor Profiles:
The cookies have a sweet and buttery flavor with a hint of chocolate.
Serving Suggestions:
Serve as an after-dinner treat or as a snack.
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Region: Peruvian