Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup Karo syrup
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in eggs, one at a time, then stir in vanilla extract and Karo syrup.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in chocolate chips.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 170
Total fat: 9g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 110mg
Total carbohydrates: 22g
Dietary fiber: 1g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the added salt to 1/2 tsp.
- You can use dark brown sugar instead of light brown sugar for a deeper flavor.
- You can use milk chocolate chips or a combination of milk and semisweet chocolate chips.
Variations:
- Add 1 cup chopped nuts, such as pecans or walnuts, to the dough.
- Use white chocolate chips or butterscotch chips instead of chocolate chips.
- Add 1 tsp cinnamon or 1/2 tsp nutmeg to the dry ingredients for a spiced version.
Tips and tricks:
- Don't overmix the dough or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker 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:
Microwave cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange cookies on a platter or in a cookie jar for a casual presentation. For a more formal presentation, stack cookies on a cake stand and dust with powdered sugar.
Garnishes:
Sprinkle cookies with coarse sea salt or drizzle with melted chocolate for a fancy touch.
Pairings:
Serve 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 fresh fruit or a scoop of ice cream for a dessert.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add 1-2 tbsp of milk to the dough.
- If the cookies are too soft, bake them for an extra 1-2 minutes.
Food safety advice:
- Use pasteurized eggs to reduce the risk of salmonella.
- Wash your hands and surfaces thoroughly before and after handling raw dough.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in 1938. She added chopped chocolate to her cookie dough, expecting it to melt and create chocolate cookies. Instead, the chocolate stayed in chunks and the chocolate chip cookie was born.
Flavor profiles:
These cookies are sweet, buttery, and chocolatey with a hint of caramel from the Karo syrup.
Serving suggestions:
Serve these cookies as a snack or dessert, or pack them in a lunchbox for a sweet treat.
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