Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups Croghan chocolate chips
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips.
8. Line baking sheets with parchment paper.
9. Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10-12 minutes, or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheets 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
Temperature:
375°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 230
Total fat: 12g
Saturated fat: 7g
Cholesterol: 40mg
Sodium: 170mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugars: 19g
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 any type of chocolate chips or chunks you prefer.
Variations:
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the dough.
- Substitute half of the chocolate chips with white chocolate chips or butterscotch chips.
- Add 1 tsp of cinnamon to the dry ingredients for a spiced twist.
Tips and tricks:
- Make sure your butter is at room temperature before creaming it with the sugars.
- Don't overmix the dough once you've added the dry ingredients, or the cookies may become tough.
- For extra chewy cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat cookies, place them in a 350°F oven for 5-10 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 powdered sugar before serving.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These cookies are a sweet treat on their own, but you could serve them with fresh fruit or a scoop of ice cream for a dessert.
Troubleshooting advice:
- If your cookies are spreading too much during baking, try chilling the dough in the refrigerator for at least 30 minutes before baking.
- If your cookies are too dry, try adding an extra egg yolk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw cookie dough.
Food history:
Croghan chocolate chips are a local specialty in the Croghan, New York area. They are made by the Croghan Candy Kitchen, a family-owned business that has been making chocolate since 1920.
Flavor profiles:
These cookies are sweet and buttery, with bursts of rich chocolate in every bite.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack anytime.
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Taste: Rich, Sweet, Chocolatey, Nutty, Gooey