Ingredients with Measurements:
- 1 cup Plumpy'nut
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the Plumpy'nut, butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, 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. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 180
Total fat: 9g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 120mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- If you don't have Plumpy'nut, you can use peanut butter instead.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
- You can use milk chocolate chips or a combination of milk and semisweet chocolate chips.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips or butterscotch chips instead of chocolate chips.
- Add 1 tsp cinnamon to the dry ingredients for a spiced version of the cookies.
Tips and tricks:
- Don't overmix the cookie dough, or the cookies will be tough.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before scooping.
- For even-sized cookies, use a cookie scoop.
- 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 preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle the cookies with sea salt or powdered sugar before serving.
Pairings:
Serve the cookies with a glass of cold milk or hot cocoa.
Suggested side dishes:
The cookies are a dessert on their own, but you can serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies are too flat, chill the dough for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by 1-2 minutes.
- If the cookies are too soft, increase the baking time by 1-2 minutes.
Food safety advice:
- Wash your hands before handling the ingredients.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cookies in an airtight container to prevent contamination.
Food history:
Plumpy'nut is a peanut-based paste used to treat malnutrition in developing countries. It was invented by French scientist André Briend in the 1990s.
Flavor profiles:
The cookies have a nutty and sweet flavor, with a hint of saltiness from the Plumpy'nut.
Serving suggestions:
Serve the cookies as a snack or dessert.
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