Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the egg and vanilla extract, and mix until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the chocolate chips.
6. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
7. Once chilled, scoop the dough into small balls and place them on a baking sheet lined with parchment paper.
8. Bake at 350°F for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Bake at 350°F
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 160
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 80mg
Total Carbohydrate: 19g
Dietary Fiber: 1g
Total Sugars: 13g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- If you don't have semisweet chocolate chips, you can use milk chocolate chips or chopped chocolate instead.
- You can use crunchy peanut butter instead of creamy if you prefer.
Variations:
- Add chopped peanuts or peanut butter chips to the dough for extra peanut flavor.
- Use white chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
- Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy flavor.
Tips and tricks:
- Don't overmix the dough, or the cookies may turn out tough.
- Chill the dough before baking to prevent the cookies from spreading too much.
- For extra chewy cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for a few seconds to warm them up, or place them in a 350°F oven for a few minutes.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle some sea salt or chopped peanuts on top of the cookies for a salty-sweet crunch.
Pairings:
Serve the cookies with a cold glass of milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for longer before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for a few more minutes.
Food safety advice:
Make sure to use pasteurized eggs and wash your hands and utensils thoroughly before preparing the dough.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped chocolate to her butter drop cookies, and the rest is history.
Flavor profiles:
These cookies are sweet, nutty, and chocolatey, with a hint of saltiness.
Serving suggestions:
Serve these cookies as a snack or dessert.
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