Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Fold in the chocolate chips.
8. Using a cookie scoop or spoon, drop dough onto a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes or until the edges are golden brown.
10. Remove from 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 per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 190mg
Total carbohydrates: 31g
Dietary fiber: 1g
Sugars: 20g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Dark chocolate chips can be used instead of semisweet chocolate chips.
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 tsp.
Variations:
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the dough.
- Substitute the chocolate chips with white chocolate chips or butterscotch chips.
- Add 1 tsp of cinnamon to the flour mixture for a spiced flavor.
Tips and tricks:
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Use a cookie scoop to ensure even-sized cookies.
- Don't overmix the dough, as this can result in tough cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Serve cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle cookies with sea salt or powdered sugar before serving.
Pairings:
Serve cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
No side dishes needed.
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 hands before handling food.
- Use clean utensils and equipment.
- Store food at the correct temperature.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s when she added chopped chocolate to her cookie dough.
Flavor profiles:
Sweet, buttery, and chocolatey.
Serving suggestions:
Serve cookies as a dessert or snack.
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