Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie cutter (optional)
- Skewers or lollipop sticks
- Ribbon or decorative paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine flour, baking soda, and salt. Set aside.
3. In another mixing bowl, cream together butter, white sugar, and brown sugar until light and fluffy.
4. Beat in eggs, one at a time, then stir in vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper. If desired, use a cookie cutter to shape the dough into uniform shapes.
8. Bake for 8-10 minutes or until the edges are lightly golden.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, insert skewers or lollipop sticks into the center of each cookie.
11. Tie a ribbon or wrap each cookie with decorative paper to create a bouquet.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 minutes per batch
5. Temperature:
375°F (190°C)
Serving size:
Makes approximately 24 cookies.
Nutritional information:
Calories per serving: 230
Total fat: 12g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 170mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugars: 19g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Milk chocolate chips or a combination of milk and dark chocolate chips can be used instead of semisweet chocolate chips.
- Margarine can be used instead of butter.
Variations:
- Add chopped nuts or dried fruit to the dough.
- Use different shaped cookie cutters for a variety of shapes.
- Drizzle melted chocolate or caramel over the cookies for added decoration.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the dough as this can result in tough cookies.
- For a softer cookie, slightly underbake them.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies in a vase or jar filled with colorful candies or tissue paper.
Garnishes:
Decorate the cookies with frosting, sprinkles, or edible glitter.
Pairings:
Serve the cookies with a glass of milk or hot cocoa.
Suggested side dishes:
Serve the cookies with a fruit salad or cheese plate.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cookies properly to prevent spoilage.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in 1938 at the Toll House Inn in Massachusetts.
Flavor profiles:
Sweet, buttery, and chocolatey.
Serving suggestions:
Serve the cookie bouquet as a gift or centerpiece at a party.
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Taste: Sweet, Rich, Chocolatey, Nutty, Butter, Butter-Flavored