Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup Milo powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 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 large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, Milo powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Line baking sheets with parchment paper.
8. Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Remove from the oven and let cool on the baking sheets for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Calories: 220
Total fat: 11g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 130mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugars: 19g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 teaspoon.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
- If Milo powder is not available, Ovaltine or chocolate malt powder can be used as a substitute.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use dark chocolate chips for a richer flavor.
- Add a teaspoon of instant espresso powder to the dry ingredients for a mocha twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before starting the recipe.
- Don't overmix the cookie dough, as this can result in tough cookies.
- For even-sized cookies, use a cookie scoop or tablespoon to measure out the dough.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to prevent them from breaking.
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.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle extra Milo powder on top of the cookies for a chocolatey finish.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try reducing the baking time by a minute or two.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the cookie dough to prevent the spread of bacteria.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
These cookies are rich and chocolatey, with a hint of malt from the Milo powder.
Serving suggestions:
Serve these cookies as a snack or dessert, or bring them to a potluck or party.
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