Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 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 (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream the butter, white sugar, and brown sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the 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 golden brown.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
5. Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 230
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 150mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 19g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- You can use milk chocolate chips or a combination of milk and semisweet chocolate chips instead of just semisweet.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the dough.
- Substitute half of the chocolate chips with butterscotch chips or white chocolate chips.
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
Tips and tricks:
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Use a cookie scoop to ensure evenly sized cookies.
- Don't overbake the cookies, as they will continue to cook and set as they cool.
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 or in a cookie jar for a casual presentation.
Garnishes:
Sprinkle a little sea salt on top of the cookies for a salty-sweet flavor.
Pairings:
Serve the cookies with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
There are no suggested side dishes for this recipe.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough for longer before baking.
- If the cookies are too dry, try reducing the baking time or adding a little more butter to the dough.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the raw cookie dough to prevent the spread of bacteria.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s at the Toll House Inn in Massachusetts.
Flavor profiles:
These cookies are sweet, buttery, and chocolatey.
Serving suggestions:
Serve the cookies as a dessert or snack.
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