Ingredients with Measurements:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup gianduja chocolate chips (or substitute with regular chocolate chips)
Special Equipment Needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
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 mixture, mixing until just combined.
6. Fold in the gianduja chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 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: 12g
Saturated fat: 7g
Cholesterol: 45mg
Sodium: 120mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugars: 22g
Protein: 3g
Substitutions for ingredients:
- Gianduja chocolate chips can be substituted with regular chocolate chips or chopped chocolate.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour blend.
- Brown sugar can be substituted with coconut sugar or honey.
Variations:
- Add chopped hazelnuts or almonds to the cookie dough for extra crunch.
- Use white chocolate chips or chunks instead of gianduja chocolate chips.
- Add a teaspoon of espresso powder to the dough for a coffee-flavored twist.
Tips and Tricks:
- Make sure the butter is at room temperature to ensure it creams well with the sugars.
- Don't overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Storage Instructions:
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
To reheat cookies, place them on a baking sheet and warm them in a 350°F (175°C) oven for 5-10 minutes.
Presentation Ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Top each cookie with a piece of gianduja chocolate for an extra indulgent treat.
Pairings:
Serve these cookies with a glass of cold milk or a cup of hot cocoa.
Suggested Side Dishes:
These cookies are perfect on their own, but you could also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting Advice:
- If the cookies spread too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try reducing the baking time by a minute or two.
Food Safety Advice:
- Make sure to use fresh ingredients and check expiration dates.
- Wash your hands and any equipment thoroughly before starting.
- Store leftover cookies properly to prevent spoilage.
Food History:
Gianduja is a sweet chocolate spread made with hazelnuts that originated in Turin, Italy in the 19th century. It is named after a traditional carnival character, Gianduja, who wore a hat shaped like a cone and was known for his love of sweets.
Flavor Profiles:
These cookies have a rich, buttery flavor with a nutty, chocolatey twist.
Serving Suggestions:
Serve these cookies as a sweet treat for dessert or as a snack with a cup of tea or coffee.
Related Categories
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Region: Italian
Taste: Rich, Nutty, Sweet, Chocolatey, Creamy