Ingredients with Measurements:
- 1 cup unsalted Nièr Beurre butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Special equipment needed:
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, cream together the Nièr Beurre butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract to the bowl and beat until well combined.
4. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
10. 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:
- Preheat the oven to 375°F (190°C).
Serving size:
- Makes approximately 24 cookies.
Nutritional information:
- Calories: 260
- Fat: 13g
- Carbohydrates: 34g
- Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted Nièr Beurre 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.
Variations:
- Add 1 cup of chopped nuts, such as pecans or walnuts, to the dough.
- Use dark chocolate chips instead of semisweet chocolate chips for a richer flavor.
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced twist.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugars to ensure a smooth and creamy dough.
- Don't overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- For extra chewy cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
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 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the cookies on a platter or in a cookie jar.
Garnishes:
- Sprinkle the cookies with sea salt or powdered sugar before serving.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot coffee.
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, add an extra tablespoon of butter to the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw cookie dough.
Food history:
- Chocolate chip cookies were invented by Ruth Wakefield in the 1930s, when she added chopped chocolate to a batch of cookie dough in the hopes of creating a chocolate cookie. The result was the now-iconic chocolate chip cookie.
Flavor profiles:
- These cookies are sweet and buttery, with bursts of rich chocolate in every bite.
Serving suggestions:
- Serve these cookies as a sweet treat after dinner, or as a snack with a cup of tea or coffee.
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