Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semisweet chocolate chips
- 1 cup Suikerboon (Dutch sugar-coated fennel seeds)
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the chocolate chips and Suikerboon.
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 10-12 minutes, or until the edges are lightly golden brown.
10. 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: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 300
Total fat: 15g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 160mg
Total carbohydrates: 39g
Dietary fiber: 2g
Sugars: 26g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of added salt to 1/2 tsp.
- You can use any type of chocolate chips you prefer, such as milk chocolate or dark chocolate.
- If you can't find Suikerboon, you can substitute with other sugar-coated fennel seeds or omit them altogether.
Variations:
- Add 1 cup chopped nuts, such as pecans or walnuts, to the cookie dough.
- Substitute the chocolate chips with white chocolate chips or butterscotch chips.
- Add 1 tsp cinnamon to the flour mixture for a spiced twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the dough once you add the flour mixture, as this can result in tough cookies.
- For even-sized cookies, use a cookie scoop to portion out the dough.
- If you prefer softer cookies, bake them for 8-10 minutes instead of 10-12 minutes.
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 on a baking sheet and warm them in a 350°F (180°C) oven for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
Sprinkle some extra Suikerboon or chocolate chips on top of the cookies before baking for added texture.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try reducing the baking time by a minute or two.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the raw cookie dough to prevent the spread of bacteria.
Food history:
Suikerboon is a traditional Dutch candy made from sugar-coated fennel seeds. It is often given as a gift to celebrate the birth of a baby.
Flavor profiles:
These cookies have a classic chocolate chip cookie flavor with a subtle anise-like taste from the Suikerboon.
Serving suggestions:
Serve these cookies as a sweet treat for any occasion, from holiday parties to afternoon tea.
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