Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup Hagebuttenmark (rosehip puree)
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
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. Stir in the Hagebuttenmark and chocolate chips.
7. Drop spoonfuls of dough onto the prepared baking sheet, 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 sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 150
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 80mg
Total Carbohydrate: 19g
Dietary Fiber: 1g
Total Sugars: 12g
Protein: 2g
Substitutions for ingredients:
- Hagebuttenmark can be substituted with any fruit puree, such as raspberry or strawberry.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add 1 tsp of cinnamon to the dry ingredients for a spiced cookie.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Do not overmix the dough, as this can result in tough cookies.
- For a chewier cookie, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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 5-7 minutes.
Presentation ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
- Place the cookies in a decorative tin for gift-giving.
Garnishes:
- Sprinkle the cookies with coarse sea salt before baking for a sweet and salty flavor.
- Drizzle melted white chocolate over the cooled cookies.
Pairings:
- Serve the cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
- Fresh fruit, such as strawberries or raspberries, make a great accompaniment to the cookies.
Troubleshooting advice:
- If the cookies spread too much during baking, try chilling the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of Hagebuttenmark to the dough.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw cookie dough.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor profiles:
- These cookies have a sweet and slightly tangy flavor from the Hagebuttenmark, with bursts of chocolate throughout.
Serving suggestions:
- Serve the cookies as a dessert or snack.
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