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 sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
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 medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually stir in the flour mixture until just combined.
6. Fold in the chopped walnuts and chocolate chips.
7. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them 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 about 24 cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 220
- Fat: 12g
- Carbohydrates: 26g
- Protein: 3g
- Fiber: 1g
- Sugar: 17g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- Instead of semisweet chocolate chips, you can use milk chocolate or dark chocolate chips.
Variations:
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Substitute the chocolate chips for white chocolate chips and the walnuts for macadamia nuts for a white chocolate macadamia nut cookie.
- Add 1 tsp of cinnamon to the dough for a warm, spicy flavor.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- Use room temperature butter for easier creaming.
- Chill the dough for 30 minutes before baking for thicker, chewier 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 5-10 minutes, or until warm.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped walnuts or chocolate chips on top of the cookies for added texture and flavor.
Pairings:
Serve these cookies with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
These cookies make a great dessert on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for an extra 1-2 minutes.
Food safety advice:
- Always wash your hands before handling food.
- Use pasteurized eggs to reduce the risk of salmonella.
- Store leftover cookies in an airtight container to prevent contamination.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in 1938 when she ran out of baker's chocolate and substituted it with broken pieces of Nestle chocolate. The resulting cookies were a hit and have since become a classic American dessert.
Flavor profiles:
These cookies are sweet and nutty, with a rich chocolate flavor.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea.
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