Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- 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 large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. Add the marshmallow creme to the mixture and beat until well combined.
5. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
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: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 37g
- Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt by half.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use peanut butter chips instead of chocolate chips.
- Add a teaspoon of cinnamon to the dry ingredients for a spiced version of the cookies.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the dough once the dry ingredients are added, or the cookies may become tough.
- For a chewier cookie, slightly underbake them and let them cool on the baking sheet for a few extra minutes.
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 (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the cookies on a platter or in a cookie jar.
Garnishes:
- Sprinkle the cookies with powdered sugar or drizzle with melted chocolate.
Pairings:
- Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
- No side dishes needed.
Troubleshooting advice:
- If the cookies spread too much while baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by a minute or two.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- The first chocolate chip cookie was created in 1938 by Ruth Graves Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor profiles:
- Sweet, chocolatey, and marshmallowy.
Serving suggestions:
- Serve the cookies as a dessert or snack.
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