Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup Ovaltine powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a 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, Ovaltine powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Line baking sheets with parchment paper.
8. Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. 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: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Calories per serving: 200
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 110mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 19g
Protein: 2g
Substitutions for ingredients:
- Ovaltine powder can be substituted with any chocolate malt powder.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
Variations:
- Add chopped nuts such as walnuts or pecans to the dough.
- Replace chocolate chips with white chocolate chips or butterscotch chips.
- Add a teaspoon of cinnamon to the dry ingredients for a spiced twist.
Tips and tricks:
- Don't overmix the dough, as it can result in tough cookies.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Use a cookie scoop for evenly sized cookies.
- Store the dough in the refrigerator for up to 3 days or freeze for up to 3 months.
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 preheated oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
Serve the cookies on a platter with a glass of milk or hot cocoa.
Garnishes:
Sprinkle powdered sugar or Ovaltine powder on top of the cookies for an extra chocolatey touch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but can also be paired with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies spread too much, 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 use pasteurized eggs to avoid any risk of salmonella.
- Wash your hands and all surfaces before and after handling raw cookie dough.
Food history:
Ovaltine was first developed in Switzerland in 1904 as a nutritional supplement. It was later marketed as a chocolate drink mix and gained popularity in the United States during the 1950s.
Flavor profiles:
These cookies have a rich chocolate flavor with a hint of maltiness from the Ovaltine powder.
Serving suggestions:
Serve these cookies as a dessert or snack.
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