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 chocolate chips
- 1/2 cup cookie dough, chilled and cut into small pieces
Special equipment needed:
- Electric mixer
- Cookie scoop
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy using an electric mixer.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Fold in the chocolate chips.
7. Using a cookie scoop, scoop out a ball of dough and flatten it slightly in the palm of your hand.
8. Place a small piece of chilled cookie dough in the center of the flattened dough ball.
9. Fold the edges of the dough around the cookie dough, forming a ball.
10. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 12-15 minutes, or until the edges are lightly golden brown.
12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 24 cookies
Nutritional information:
Calories per serving: 250
Total fat: 13g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 180mg
Total carbohydrates: 33g
Dietary fiber: 1g
Total sugars: 22g
Protein: 2g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use dark brown sugar instead of light brown sugar.
- You can use milk chocolate chips instead of semi-sweet chocolate chips.
Variations:
- You can add chopped nuts or dried fruit to the cookie dough.
- You can use peanut butter cookie dough instead of regular cookie dough.
- You can use white chocolate chips instead of chocolate chips.
Tips and tricks:
- Make sure the cookie dough is chilled before cutting it into small pieces.
- Flatten the dough balls slightly before adding the cookie dough to make it easier to fold the edges around it.
- Don't overbake the cookies, as they will continue to cook slightly on the baking sheet after you remove them from the oven.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar.
Garnishes:
Sprinkle the cookies with sea salt or drizzle them with melted chocolate.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
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 cookie dough is too soft to work with, chill it in the refrigerator for 10-15 minutes before cutting it into small pieces.
- If the cookies spread too much while baking, try chilling the dough balls for 30 minutes before baking them.
Food safety advice:
- Make sure to wash your hands before handling the cookie dough.
- Store the cookies in an airtight container to prevent them from becoming stale or dry.
Food history:
The first chocolate chip cookie was created in 1938 by Ruth Wakefield, who owned the Toll House Inn in Massachusetts. She added chopped up pieces of a Nestle chocolate bar to her cookie dough, and the result was a delicious new treat that quickly became popular.
Flavor profiles:
These cookies are sweet and buttery, with a rich chocolate flavor and a surprise burst of cookie dough in the center.
Serving suggestions:
Serve these cookies as a dessert or a snack.
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