Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Special Equipment Needed:
- Electric mixer
- 2 large mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Stir in the chocolate chips and walnuts (if using).
8. Drop dough by the tablespoonful onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per cookie):
Calories: 200
Fat: 11g
Carbohydrates: 23g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter: You can use salted butter, but reduce the amount of salt in the recipe to ¼ teaspoon.
- Semi-sweet chocolate chips: You can use milk chocolate chips or dark chocolate chips.
- Walnuts: You can use any type of nut, such as pecans, almonds, or hazelnuts.
Variations:
- Add 1 cup of dried fruit, such as cranberries or cherries.
- Add 1 teaspoon of ground cinnamon or nutmeg.
- Use white chocolate chips instead of semi-sweet chocolate chips.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy. This will help the cookies to be light and fluffy.
- Don’t overmix the dough. Just mix until the ingredients are combined.
- Let the cookies cool completely before storing.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a drizzle of melted chocolate and a sprinkle of chopped nuts.
Garnishes:
- Melted chocolate
- Chopped nuts
- Sprinkles
Pairings:
- Ice cream
- Hot chocolate
- Coffee
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Fresh berries
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too crumbly, add an extra egg.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Wash hands and all utensils before and after handling raw ingredients.
Food History:
Fudge brownies have been around since the early 1900s. They were originally made with cocoa powder and butter, and were called “fudge brownies” because of their fudgy texture.
Flavor Profiles:
Fudge brownie cookies are rich and chocolatey, with a hint of sweetness from the sugar and a nutty crunch from the walnuts (if using).
Serving Suggestions:
Fudge brownie cookies are best served warm with a scoop of ice cream or a mug of hot chocolate.
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