Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp Himalayan salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups 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.
2. In a mixing bowl, combine the flour, baking soda, and Himalayan salt. Set aside.
3. In a separate mixing bowl, cream the butter, white sugar, and brown sugar together until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Sprinkle a pinch of Himalayan salt on top of each cookie.
10. Bake for 10-12 minutes, or until the edges are golden brown.
11. Remove from the oven and let cool on the baking sheet for 5 minutes.
12. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 220
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 160mg
Total Carbohydrates: 27g
Dietary Fiber: 1g
Sugars: 18g
Protein: 2g
Substitutions for ingredients:
- You can use any type of salt in place of Himalayan salt.
- You can use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the cookie dough.
- Add 1 tsp of cinnamon to the flour mixture for a spiced twist.
- Use white chocolate chips or a combination of white and semisweet chocolate chips.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the cookie dough, as this can result in tough cookies.
- For a chewier cookie, slightly underbake them by a minute or two.
- Store the cookies in an airtight container at room temperature for up to 5 days.
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.
Presentation ideas:
Arrange the cookies on a platter and sprinkle some extra Himalayan salt on top for a pop of color.
Garnishes:
Sprinkle some chopped nuts or additional chocolate chips on top of the cookies.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with a scoop of ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cookies properly to prevent any contamination.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped up bits of a Nestle chocolate bar to her cookie dough, and the rest is history.
Flavor profiles:
These cookies have a classic chocolate chip cookie flavor with a subtle hint of saltiness from the Himalayan salt.
Serving suggestions:
Serve these cookies as a snack or dessert.
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Taste: Sweet, Salty, Chocolatey, Nutty