Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup raw cookie dough, cut into small pieces
- 1/2 cup chopped pecans (optional)
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and beat 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 chocolate chips, raw cookie dough, and pecans (if using).
7. Using a cookie scoop or spoon, drop the dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. 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
5. Temperature:
375°F (190°C)
Serving size:
Makes 24-30 cookies
Nutritional information:
Calories per serving: 300
Total fat: 16g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 170mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugars: 25g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by 1/2 teaspoon.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
- Chopped walnuts or almonds can be used instead of pecans.
Variations:
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Swap out the chocolate chips for butterscotch chips or peanut butter chips.
- Use a different type of raw cookie dough, such as sugar cookie dough or peanut butter cookie dough.
Tips and tricks:
- Chill the dough for 30 minutes before baking to prevent spreading.
- Use a cookie scoop to ensure evenly sized cookies.
- Store leftover raw cookie dough in the freezer for future use.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar or drizzle with melted chocolate.
Garnishes:
Top each cookie with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These cookies are best enjoyed on their own as a sweet treat.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for longer before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Do not eat raw cookie dough that contains eggs.
Food history:
Fat rascals are a traditional English pastry that originated in Yorkshire. They are typically made with flour, butter, sugar, and currants.
Flavor profiles:
These cookies are sweet, rich, and indulgent, with a gooey texture and a mix of chocolate and cookie dough flavors.
Serving suggestions:
Serve these cookies as a dessert or snack, or bring them to a party or potluck to share with friends.
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Taste: Rich, Sweet, Gooey, Chocolatey, Decadent