Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 12 Oblaat wafers
Special equipment needed:
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
4. Add the egg and vanilla extract to the butter mixture and beat until smooth.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in the chocolate chips.
7. Place the Oblaat wafers on a baking sheet lined with parchment paper.
8. Scoop a tablespoon of cookie dough onto each Oblaat wafer.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
12 cookies
Nutritional information:
Calories per serving: 230
Fat: 12g
Carbohydrates: 30g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- You can use any type of chocolate chips you like, such as milk chocolate or dark chocolate.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the cookie dough.
- Substitute white chocolate chips or butterscotch chips for the semisweet chocolate chips.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Don't overmix the cookie dough, or the cookies will be tough.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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 on a baking sheet and bake at 350°F (180°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a plate or platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle the cookies with sea salt or chopped nuts.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the cookies with a fruit salad or a cheese plate.
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 a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the cookie dough.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor profiles:
These cookies are sweet and buttery with a slight crunch from the Oblaat wafer and a burst of chocolate flavor from the chocolate chips.
Serving suggestions:
Serve the cookies as a dessert or snack.
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Taste: Crispy, Sweet, Chocolatey, Nutty