Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup milk chocolate chips
Special equipment needed:
- Parchment paper
- Cookie cutters in various shapes
- Skewers or lollipop sticks
- Ribbon or twine for tying the bouquet
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in the semisweet chocolate chips, white chocolate chips, and milk chocolate chips.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the cookies are set and the edges are lightly browned.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Once the cookies are cool, use cookie cutters to cut them into various shapes.
11. Thread a skewer or lollipop stick through the center of each cookie.
12. Tie a ribbon or twine around the skewers or sticks to create a bouquet.
Time:
Preparation time: 30 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 250
Total fat: 13g
Saturated fat: 8g
Cholesterol: 35mg
Sodium: 105mg
Total carbohydrates: 33g
Dietary fiber: 2g
Total sugars: 23g
Protein: 3g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use any type of chocolate chips you prefer.
Variations:
- You can add chopped nuts to the cookie dough.
- You can sprinkle sea salt on top of the cookies before baking.
- You can drizzle melted chocolate on top of the cookies once they are cooled.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the dough once you add the flour mixture.
- Use cookie cutters in various shapes to make the bouquet more interesting.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat the cookies in the microwave for a few seconds to make them warm and gooey again.
Presentation ideas:
Arrange the cookie bouquet in a vase or jar filled with candy or other treats.
Garnishes:
You can tie a ribbon or twine around the vase or jar to make it look more festive.
Pairings:
Serve the cookies with a glass of cold milk or hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with fresh fruit or a salad if you prefer.
Troubleshooting advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, add a tablespoon of flour to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the cookie dough.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor profiles:
These cookies are rich and chocolatey, with a mix of semisweet, white, and milk chocolate chips.
Serving suggestions:
These cookies are perfect for a special occasion or as a gift for someone you love.
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Taste: Rich, Sweet, Chocolatey, Decadent, Moist