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 Tate & Lyle Granulated Sugar
- 3/4 cup Tate & Lyle Light Brown Soft Sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- 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, using an electric mixer, cream together butter, Tate & Lyle Granulated Sugar, and Tate & Lyle Light Brown Soft Sugar until light and fluffy.
4. Beat in eggs, one at a time, then stir in vanilla extract.
5. Gradually add flour mixture to butter mixture, mixing until just combined.
6. Stir in chocolate chips.
7. Line baking sheets with parchment paper.
8. Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until edges are lightly golden.
10. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 24-30 cookies
Nutritional information:
- Calories per serving: 230
- Total fat: 12g
- Saturated fat: 7g
- Cholesterol: 35mg
- Sodium: 160mg
- Total carbohydrates: 29g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 2g
Substitutions for ingredients:
- Tate & Lyle Granulated Sugar can be substituted with regular granulated sugar.
- Tate & Lyle Light Brown Soft Sugar can be substituted with regular light brown sugar.
- Semi-sweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
Variations:
- Add 1 cup chopped nuts, such as walnuts or pecans, to the cookie dough.
- Substitute chocolate chips with white chocolate chips or butterscotch chips.
- Add 1 tsp ground cinnamon to the flour mixture for a cinnamon-spiced version of the cookies.
Tips and tricks:
- Make sure butter is softened to room temperature before creaming with sugars.
- Do not overmix the cookie dough as it can result in tough cookies.
- For a chewier texture, slightly underbake the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
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 or until warmed through.
Presentation ideas:
- Serve cookies on a platter with a glass of milk or a cup of coffee.
Garnishes:
- Sprinkle cookies with sea salt or powdered sugar before serving.
Pairings:
- Serve cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies spread too much while baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra egg to the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw cookie dough.
Food history:
- Chocolate chip cookies were invented by Ruth Wakefield in the 1930s when she added chopped chocolate to her cookie dough.
Flavor profiles:
- These cookies are sweet and buttery with bursts of chocolate in every bite.
Serving suggestions:
- Serve cookies as a dessert or snack.
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Region: British