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 milk chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the milk chocolate chips.
7. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
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:
Calories per serving: 220
Total fat: 11g
Saturated fat: 7g
Cholesterol: 40mg
Sodium: 170mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 18g
Protein: 3g
Substitutions for ingredients:
- You can use semi-sweet chocolate chips or dark chocolate chips instead of milk chocolate chips.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 tsp.
Variations:
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the dough.
- Add 1 tsp of cinnamon to the dry ingredients for a spiced cookie.
- Use half milk chocolate chips and half white chocolate chips for a different flavor.
Tips and tricks:
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave leftover cookies for 10-15 seconds to warm them up.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle the cookies with sea salt or powdered sugar for a decorative 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 scoop of ice cream.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for an extra 1-2 minutes.
Food safety advice:
- Always wash your hands before handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store leftovers in the refrigerator to prevent spoilage.
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 are sweet and buttery, with a rich milk chocolate flavor.
Serving suggestions:
Serve the cookies as a snack or dessert.
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