Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. 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: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 130
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 55mg
Total Carbohydrates: 17g
Dietary Fiber: 1g
Sugars: 11g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 tsp.
- You can use milk chocolate or dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the dough.
- Add 1/2 cup shredded coconut to the dough.
- Use white chocolate chips instead of semisweet chocolate chips.
Tips and tricks:
- Make sure the butter is softened to room temperature before using it in the recipe.
- Don't overmix the dough, as this can result in tough cookies.
- If the dough is too soft, chill it in the refrigerator for 10-15 minutes before baking.
- For extra crispy cookies, bake them for an additional 1-2 minutes.
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 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar.
Garnishes:
Sprinkle chopped nuts or shredded coconut on top of the cookies.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 10-15 minutes before baking.
- If the cookies are too hard, reduce the baking time by 1-2 minutes.
- If the cookies are too soft, increase the baking time by 1-2 minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment before starting the recipe.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s, when she added chopped chocolate to her cookie dough.
Flavor profiles:
These cookies are sweet and buttery, with a rich chocolate flavor.
Serving suggestions:
Serve these cookies as a snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A