Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup white granulated sugar
- 3/4 cup brown 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 the oven to 375°F.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, white sugar, and brown sugar with an electric mixer until creamy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in the chocolate chips.
7. Line a baking sheet with parchment paper.
8. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 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: 10-12 minutes per batch
Temperature:
375°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 230
Total fat: 12g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 160mg
Total carbohydrates: 30g
Dietary fiber: 1g
Total sugars: 20g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 tsp.
- You can use milk chocolate chips or a combination of milk and semisweet chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the cookie dough.
- Add 1 tsp of cinnamon to the flour mixture for a hint of spice.
- Use white chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
Tips and tricks:
- Don't overmix the dough or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- 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:
Microwave the cookies for 10-15 seconds to warm them up.
Presentation ideas:
Arrange the cookies on a plate or platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle the cookies with sea salt or drizzle with melted chocolate.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the cookies with a fruit salad or a scoop of ice cream.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough before baking.
- If the cookies are too dry, try reducing the baking time or adding a tablespoon of milk to the dough.
Food safety advice:
- Wash your hands before handling the ingredients.
- Use clean utensils and equipment.
- Store the cookies properly to prevent spoilage.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s when she ran out of baker's chocolate and substituted it with broken pieces of Nestle chocolate.
Flavor profiles:
The cookies are sweet and buttery with a chewy texture and bursts of chocolate flavor.
Serving suggestions:
Serve the cookies as a dessert or snack.
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Taste: Sweet, Rich, Chocolatey, Soft, Chewy