Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup Pannarello coffee beans, coarsely ground
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Fold in the chocolate chips and Pannarello coffee beans.
7. Drop the dough by rounded tablespoons onto parchment-lined baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 240
- Total fat: 13g
- Saturated fat: 8g
- Cholesterol: 35mg
- Sodium: 170mg
- Total carbohydrates: 29g
- Dietary fiber: 1g
- Sugars: 19g
- Protein: 3g
Substitutions for ingredients:
- Instead of Pannarello coffee beans, you can use any other type of coffee beans or omit them altogether.
- You can use milk chocolate or dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the dough.
- Use white chocolate chips or butterscotch chips instead of chocolate chips.
- Make the cookies smaller or larger, adjusting the baking time accordingly.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugars.
- Don't overmix the dough once you've added the flour mixture.
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Store the cookies in an airtight container at room temperature for up to 5 days.
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 oven for 5-7 minutes, until warmed through.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a casual presentation.
Garnishes:
Sprinkle the cookies with sea salt or dust them with powdered sugar for a decorative touch.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
The cookies are a sweet treat on their own, but you could also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, try reducing the baking time or adding a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s when she added chopped chocolate to her cookie dough. The cookies became an instant hit and have been a classic American treat ever since.
Flavor profiles:
The cookies have a rich, buttery flavor with a hint of coffee and a sweet, chocolatey finish.
Serving suggestions:
Serve the cookies as a dessert or a snack.
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