Ingredients with Measurements:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Knockdrinna Snow cheese, grated
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Baking sheet
- 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. Beat in the eggs and vanilla extract.
4. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated Knockdrinna Snow cheese and chocolate chips.
7. Line a baking sheet with parchment paper.
8. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
10. 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: 12-15 minutes
5. Temperature:
375°F (190°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Per serving:
Calories: 320
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 220mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Knockdrinna Snow cheese can be substituted with any other hard, sharp cheese such as cheddar or Parmesan.
- Semisweet chocolate chips can be substituted with milk chocolate chips 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 a teaspoon of cinnamon to the dry ingredients for a spiced flavor.
Tips and tricks:
- Grate the cheese finely to ensure it is evenly distributed throughout the cookie dough.
- Don't overmix the cookie dough as this can result in tough cookies.
- Chill the cookie dough in the refrigerator for 30 minutes before baking for a thicker, chewier cookie.
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 oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with sea salt for a sweet and salty flavor.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the cookie dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try reducing the baking time by a few minutes.
Food safety advice:
Make sure to use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who added chopped chocolate to her cookie dough in place of regular baking chocolate.
Flavor profiles:
These cookies are sweet and buttery with a sharp, tangy flavor from the Knockdrinna Snow cheese.
Serving suggestions:
Serve these cookies as a sweet treat at a holiday party or as an afternoon snack with a cup of tea.
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