Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup silk almond milk
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract to the mixture and beat 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 and silk almond milk.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop, drop the dough onto the baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden brown.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Preheat oven to 375°F (190°C).
Serving size:
- Makes approximately 24 cookies.
Nutritional information:
- Calories: 250 per serving
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 3g
Substitutions for ingredients:
- Silk almond milk can be substituted with any other type of milk.
- Semisweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add a teaspoon of cinnamon to the dry ingredients for a cinnamon chocolate chip cookie.
Tips and tricks:
- Use room temperature butter for easier mixing.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Use a cookie scoop for evenly sized cookies.
Storage instructions:
- Store 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.
Presentation ideas:
- Serve cookies on a platter with a glass of milk.
Garnishes:
- Dust cookies with powdered sugar before serving.
Pairings:
- Serve cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
- Serve cookies with a side of fresh fruit, such as strawberries or raspberries.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure to use pasteurized eggs in the recipe.
- Store cookies in an airtight container to prevent contamination.
Food history:
- Chocolate chip cookies were invented by Ruth Wakefield in the 1930s.
Flavor profiles:
- Sweet, chocolatey, and slightly nutty.
Serving suggestions:
- Serve cookies as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A