Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup gianduiotto chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix 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 ingredients, mixing until just combined.
6. Fold in the gianduiotto chocolate chips.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop 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 brown.
10. 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: 10-12 minutes per batch
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 250 per cookie
- Fat: 12g
- Carbohydrates: 33g
- Protein: 3g
Substitutions for ingredients:
- Gianduiotto chocolate chips can be substituted with regular chocolate chips or chopped chocolate.
Variations:
- Add chopped hazelnuts or almonds for extra crunch.
- Use dark chocolate instead of gianduiotto chocolate for a richer flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough, as this can lead to tough cookies.
- For a chewier texture, refrigerate the dough 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 preheated oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
Garnishes:
- Top each cookie with a sprinkle of sea salt for a sweet and salty flavor.
Pairings:
- Serve with a glass of milk or a cup of coffee.
Suggested side dishes:
- These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies spread too much during baking, try refrigerating the dough for 30 minutes before baking.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Gianduiotto is a traditional Italian chocolate made with hazelnuts. It was first created in Turin in the 19th century.
Flavor profiles:
- These cookies have a sweet and nutty flavor, with a hint of chocolate.
Serving suggestions:
- Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea.
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Region: Italian