Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup cuberdon candy, crushed
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs and vanilla extract 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 crushed cuberdon candy and chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
8. Bake for 12-15 minutes, or until the edges are golden brown.
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: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 290
Total fat: 14g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 180mg
Total carbohydrates: 39g
Dietary fiber: 1g
Total sugars: 26g
Protein: 3g
Substitutions for ingredients:
- Cuberdon candy can be substituted with any other fruit-flavored candy.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
Variations:
- Add chopped nuts or shredded coconut to the cookie dough for added texture.
- Use white chocolate chips instead of semisweet chocolate chips for a sweeter cookie.
Tips and tricks:
- Crush the cuberdon candy into small pieces to ensure it is evenly distributed throughout the cookie dough.
- Don't overmix the dough, as this can result in tough cookies.
- For softer cookies, bake for 10-12 minutes instead of 12-15 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 preheated 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter and serve with a glass of milk or hot cocoa.
Garnishes:
Dust the cookies with powdered sugar or drizzle with melted chocolate for added decoration.
Pairings:
Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra egg to the dough.
Food safety advice:
Be sure to wash your hands and any utensils or surfaces that come into contact with raw cookie dough to prevent the spread of bacteria.
Food history:
Cuberdon candy, also known as "Gentse neuzen" or "Ghent noses," is a traditional Belgian candy that originated in the city of Ghent.
Flavor profiles:
These cookies have a sweet and fruity flavor from the cuberdon candy, balanced by the rich and creamy taste of the chocolate chips.
Serving suggestions:
These cookies are perfect for a sweet snack or dessert, and can be enjoyed any time of day.
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Region: Belgian