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 sheet
- 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, use an electric mixer to 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. Stir in the chocolate chips.
7. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
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: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Per cookie:
- Calories: 160
- Fat: 9g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted, but reduce the amount of salt in the recipe to 1/2 tsp.
- You can use milk chocolate or dark chocolate chips instead of semisweet.
Variations:
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the dough.
- Replace the chocolate chips with 1 cup of M&Ms or other candy-coated chocolates.
- Use half white chocolate chips and half semisweet chocolate chips for a different flavor.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Use a cookie scoop to make evenly sized 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:
To reheat cookies, place them on a baking sheet and warm them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with sea salt or drizzle with melted chocolate for a fancy finish.
Pairings:
Serve with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much, 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 clean utensils and equipment.
- Store leftovers properly to prevent foodborne illness.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s. She added chopped chocolate to her cookie dough, expecting it to melt and create chocolate cookies, but instead the chocolate stayed in chunks and the chocolate chip cookie was born.
Flavor profiles:
These cookies are sweet and buttery with bursts of chocolate in every bite.
Serving suggestions:
Serve these cookies as a snack or dessert, or bring them to a party or potluck.
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Taste: Sweet, Rich, Chocolatey, Nutty, Crunchy