Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup powdered sugar
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Add the eggs and vanilla extract to the large bowl and beat until well combined.
5. Gradually add the flour mixture to the large bowl and beat until just combined.
6. Stir in the chocolate chips.
7. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until 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, sift the powdered sugar over them to create a "givré" effect.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories per serving: 190
- Total fat: 10g
- Saturated fat: 6g
- Cholesterol: 35mg
- Sodium: 90mg
- Total carbohydrates: 24g
- Dietary fiber: 1g
- Sugars: 15g
- Protein: 2g
Substitutions for ingredients:
- You can use milk chocolate or dark chocolate chips instead of semisweet chocolate chips.
- You can use salted butter instead of unsalted butter, but reduce the amount of added salt to 1/4 tsp.
Variations:
- Add 1/2 cup chopped nuts (such as walnuts or pecans) to the dough.
- Add 1 tsp cinnamon to the flour mixture for a spiced version of the cookies.
- Use white chocolate chips instead of semisweet chocolate chips.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth and fluffy dough.
- Don't overmix the dough once you add the flour mixture to avoid tough cookies.
- Let the cookies cool completely before sifting the powdered sugar over them to prevent the sugar from melting.
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 350°F (175°C) oven for 5 minutes or until warm.
Presentation ideas:
- Arrange the cookies on a platter and sprinkle some extra powdered sugar over them for a festive look.
Garnishes:
- Sprinkle some chopped nuts or chocolate shavings over the cookies for added texture and flavor.
Pairings:
- Serve the 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 can also serve them with some fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before rolling it into balls.
- If the cookies are too dry, add 1-2 tbsp of milk to the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients to prevent contamination.
- Store the cookies in an airtight container to prevent spoilage.
Food history:
- Chocolate chip cookies were invented by Ruth Wakefield in 1938 when she added chopped chocolate to her cookie dough at the Toll House Inn in Massachusetts.
Flavor profiles:
- These cookies have a classic chocolate chip cookie flavor with a powdery sugar coating.
Serving suggestions:
- Serve these cookies as a sweet treat for a holiday party or as an afternoon snack.
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Taste: Sweet, Chocolatey, Rich, Crunchy, Nutty