Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chopped prunes
- 1/2 cup chocolate chips
Special equipment needed:
- Electric 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 powder, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in the chopped prunes and chocolate chips.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
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: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 18 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 150
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 70mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 12g
Protein: 2g
Substitutions for ingredients:
- Prunes: You can substitute dried apricots, raisins, or dates.
- Chocolate chips: You can use dark chocolate chips or chunks, or substitute with chopped nuts.
Variations:
- Oatmeal Prune and Chocolate Chip Cookies: Add 1/2 cup rolled oats to the dough.
- Gluten-Free Prune and Chocolate Chip Cookies: Use gluten-free flour instead of all-purpose flour.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugars.
- Don't overmix the dough once you add the flour mixture.
- Use a cookie scoop or spoon to ensure even-sized cookies.
- 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 in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter or cookie jar.
Garnishes:
Sprinkle powdered sugar over the cookies.
Pairings:
Serve the cookies with a glass of milk or hot chocolate.
Suggested side dishes:
Serve the cookies as a dessert after a meal.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough for 30 minutes before baking.
- If the cookies are too hard, try reducing the baking time by a few minutes.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent spoilage.
Food history:
Chocolate chip cookies were invented in 1938 by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
The cookies have a sweet and slightly tart flavor from the prunes, and a rich chocolatey taste from the chocolate chips.
Serving suggestions:
Serve the cookies as a snack or dessert.
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Taste: Sweet, Fruity, Chocolatey, Nutty