Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Nesquik chocolate powder
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and Nesquik chocolate powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 250
Total fat: 12g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 160mg
Total carbohydrates: 35g
Dietary fiber: 2g
Total sugars: 23g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/2 teaspoon.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
- Any brand of chocolate powder can be used instead of Nesquik.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the dough.
- Use mini chocolate chips instead of regular chocolate chips.
- Add 1 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 creaming it with the sugars.
- Do not overmix the dough, as this can result in tough cookies.
- For a chewier texture, slightly underbake the 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 5-7 minutes.
Presentation ideas:
Serve the cookies on a platter or cookie jar.
Garnishes:
Sprinkle some extra Nesquik chocolate powder on top of the cookies for a decorative touch.
Pairings:
Serve with a glass of cold milk or hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces before preparing the recipe.
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 result was a delicious new treat that quickly became popular.
Flavor profiles:
These cookies are rich and chocolatey, with a slightly sweet and buttery flavor.
Serving suggestions:
Serve these cookies as a dessert or snack.
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