Ingredients with Measurements:
- 1 cup of leaf protein powder
- 1 cup of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 2 large eggs
- 1 tsp of vanilla extract
- 1 cup of 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, whisk together the leaf protein powder, all-purpose flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until creamy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the butter mixture and mix until just combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of the cookie 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
Fat: 7g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- Leaf protein powder can be substituted with any other protein powder.
- All-purpose flour can be substituted with gluten-free flour.
- Semisweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
Variations:
- Add chopped nuts or dried fruit to the cookie dough.
- Use white chocolate chips or butterscotch chips instead of chocolate chips.
- Make the cookies into sandwich cookies by spreading a layer of frosting or peanut butter between two cookies.
Tips and tricks:
- Don't overmix the cookie dough to avoid tough cookies.
- Chill the cookie dough in the refrigerator for 30 minutes before baking to prevent the cookies from spreading too much.
- 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 dust with powdered sugar.
Garnishes:
Sprinkle chopped nuts or sea salt on top of the cookies.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
Serve the cookies with a fruit salad or a cheese plate.
Troubleshooting advice:
- If the cookies are too flat, try chilling the cookie dough in the refrigerator before baking.
- If the cookies are too dry, try adding more butter or a splash of milk to the cookie dough.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in 1938 when she ran out of baker's chocolate and substituted it with chopped up pieces of Nestle chocolate.
Flavor profiles:
Sweet, chocolatey, nutty.
Serving suggestions:
Serve the cookies as a dessert or a snack.
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Taste: Rich, Nutty, Chocolatey, Sweet, Savory