Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 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
- 1 cup chopped nougat candy
- 1 cup semi-sweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat 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. Beat in the eggs and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped nougat candy and chocolate chips.
7. Drop spoonfuls of dough onto parchment-lined baking sheets.
8. Bake for 10-12 minutes, until the edges are golden brown.
9. Allow the cookies to cool on the baking sheets 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 approximately 24 cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 280
- Fat: 13g
- Carbohydrates: 38g
- Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional salt in the recipe.
- Milk chocolate chips can be used instead of semi-sweet chocolate chips.
- Chopped nuts or dried fruit can be substituted for the nougat candy.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced version of the cookies.
- Use white chocolate chips instead of semi-sweet chocolate chips.
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
Tips and tricks:
- Chill the dough for 30 minutes before baking for a thicker cookie.
- Use a cookie scoop for evenly sized cookies.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Top each cookie with a small piece of nougat candy or a chocolate chip.
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.
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 an extra tablespoon of butter to the dough.
Food safety advice:
- Always wash your hands before handling food.
- Use clean utensils and equipment when preparing food.
- Store food at safe temperatures to prevent bacterial growth.
Food history:
Nougat is a confectionery made from sugar, honey, and nuts. It originated in the Middle East and was brought to Europe by the Moors in the 8th century. Chocolate chip cookies were invented in the United States in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor profiles:
These cookies are sweet and chewy, with a combination of chocolate and nougat flavors.
Serving suggestions:
Serve these cookies as a sweet treat for dessert or as a snack.
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Taste: Sweet, Rich, Chocolatey, Nutty