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
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Log Cabin Syrup
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the 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 flour mixture to the butter mixture and beat until just combined.
6. Stir in the Log Cabin Syrup and chocolate chips.
7. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are lightly browned.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F
Serving size:
Makes about 36 cookies
Nutritional information:
Calories per serving: 170
Total fat: 9g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 110mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use milk chocolate chips or dark chocolate chips.
- Instead of Log Cabin Syrup, you can use maple syrup or honey.
Variations:
- Add 1 cup of chopped nuts, such as pecans or walnuts, to the cookie dough.
- Replace the chocolate chips with white chocolate chips or butterscotch chips.
- Add 1 tsp of cinnamon to the flour mixture for a cinnamon-spiced version of the cookies.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugars to ensure a creamy texture.
- Use a cookie scoop to ensure even-sized cookies.
- Don't overbake the cookies, as they will continue to cook on the baking sheet after they are removed from the oven.
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 oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive presentation.
Garnishes:
Drizzle melted chocolate over the cookies and sprinkle with chopped nuts for a decadent touch.
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 for a balanced snack or dessert.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of butter to the dough.
- If the cookies are too sweet, try reducing the amount of sugar in the recipe.
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 added chopped chocolate to her cookie dough.
Flavor profiles:
These cookies have a sweet and buttery flavor with a hint of maple from the Log Cabin Syrup.
Serving suggestions:
Serve these cookies as a snack or dessert, or bring them to a potluck or holiday party.
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Taste: Sweet, Chocolatey, Rich, Gooey, Nutty