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 sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped Miguelitos chocolate bars
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat butter, white sugar, and brown sugar with an electric mixer until creamy.
4. Add eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in chocolate chips and chopped Miguelitos chocolate bars.
7. Drop dough by rounded tablespoonfuls onto baking sheets lined with parchment paper.
8. Bake for 10-12 minutes or until golden brown.
9. Remove from oven and let cool on baking sheets for 5 minutes.
10. Transfer cookies to wire racks to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 36 cookies
Nutritional information:
- Calories: 190 per cookie
- Total fat: 10g
- Saturated fat: 6g
- Cholesterol: 25mg
- Sodium: 120mg
- Total carbohydrates: 24g
- Dietary fiber: 1g
- Sugars: 16g
- Protein: 2g
Substitutions for ingredients:
- You can use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
- You can use any other chocolate bar instead of Miguelitos chocolate bars.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the cookie dough.
- You can add dried fruits, such as raisins or cranberries, to the cookie dough.
- You can sprinkle sea salt on top of the cookies before baking for a sweet and salty flavor.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Do not overmix the dough, as this can result in tough cookies.
- Use a cookie scoop to ensure even-sized cookies.
- Let the cookies cool completely before storing them in an airtight container.
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 minutes.
Presentation ideas:
- Serve the cookies on a platter with a glass of milk or a cup of coffee.
Garnishes:
- You can sprinkle powdered sugar on top of the cookies before serving.
Pairings:
- Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
- These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream.
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 a tablespoon of milk to the dough.
Food safety advice:
- Make sure to wash your hands before handling the ingredients.
- Use clean utensils and equipment when making the cookies.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Chocolate chip cookies were invented by Ruth Wakefield in 1938 at the Toll House Inn in Massachusetts.
Flavor profiles:
- These cookies are sweet and chocolatey with a hint of saltiness.
Serving suggestions:
- Serve these cookies as a dessert or a snack.
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