Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric 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 large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold 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 cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 250
Total fat: 13g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 150mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugars: 21g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 teaspoon.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the cookie dough.
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced version of the cookies.
- Use mini chocolate chips instead of regular-sized chocolate chips for a different texture.
Tips and tricks:
- Make sure the butter is softened to room temperature before using it in the recipe.
- Don't overmix the dough, as this can result in tough cookies.
- For a chewier cookie, use bread flour instead of all-purpose flour.
- To prevent the cookies from spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
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 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or cookie tray for serving.
Garnishes:
Dust the cookies with powdered sugar or drizzle with melted chocolate for a decorative touch.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
The cookies can be served as a dessert on their own, or paired with a scoop of ice cream.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough before baking.
- If the cookies are too dry, try reducing the baking time by a minute or two.
- If the cookies are too soft, try baking them for a few minutes longer.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to prepare the recipe. Store the cookies properly to prevent any risk of foodborne illness.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, creating a new and popular treat.
Flavor profiles:
These cookies are sweet and buttery, with a rich chocolate flavor.
Serving suggestions:
Serve the cookies warm or at room temperature, with a cold glass of milk or a hot cup of coffee.
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