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:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the flour, baking soda, and salt.
3. In a separate mixing bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and mix until just combined.
6. Stir in the chocolate chips.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
5. Temperature:
375°F (190°C)
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 220
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 160mg
Total Carbohydrates: 27g
Dietary Fiber: 1g
Total Sugars: 17g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 tsp.
- You can use milk chocolate chips or a combination of milk and semisweet chocolate chips instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the dough.
- Substitute the chocolate chips with white chocolate chips, peanut butter chips, or butterscotch chips.
- Add 1 tsp of cinnamon to the flour mixture for a cinnamon-spiced cookie dough.
Tips and tricks:
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Use a cookie scoop or spoon to ensure even-sized cookies.
- Store the dough in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
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 preheated oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle the cookies with sea salt or dust them with powdered sugar.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
These cookies are a dessert on their own, but you can serve them with a scoop of vanilla ice cream for an extra treat.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for an extra 1-2 minutes.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in 1938 when she added chopped chocolate to her cookie dough. The recipe became popular and has since become a classic American dessert.
Flavor profiles:
These cookies are sweet, buttery, and loaded with chocolate chips.
Serving suggestions:
Serve these classic chocolate chip cookies as a dessert or snack.
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