Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Plastic wrap or airtight container for storage
Step-by-step instructions:
1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the eggs and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the white chocolate chips with a rubber spatula.
6. Cover the dough with plastic wrap or transfer it to an airtight container, and refrigerate for at least 30 minutes to 1 hour.
7. Preheat your oven to 350°F (175°C).
8. Using a cookie scoop or spoon, portion out the dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
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: 15 minutes
- Refrigeration time: 30 minutes to 1 hour
- Cooking time: 10-12 minutes per batch
Temperature:
- Preheat oven to 350°F (175°C)
Serving size:
- Makes approximately 24-30 cookies
Nutritional information:
- Calories: 260 per cookie
- Fat: 13g
- Carbohydrates: 34g
- Protein: 3g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
- You can use dark brown sugar instead of light brown sugar for a deeper flavor.
- You can use milk or dark chocolate chips instead of white chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, for added texture and flavor.
- Add dried fruit, such as cranberries or cherries, for a pop of color and sweetness.
- Add a teaspoon of cinnamon or pumpkin pie spice for a warm, cozy flavor.
Tips and tricks:
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough before baking to prevent spreading and ensure a chewy texture.
- Store leftover dough in the refrigerator or freezer for later use.
- You can also freeze baked cookies for up to 3 months.
Storage instructions:
- Store leftover dough in the refrigerator for up to 3 days.
- Store baked cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat baked 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 or in a cookie jar for a casual presentation.
- Dress up cookies with a drizzle of melted white chocolate or a sprinkle of sea salt for a more elegant presentation.
Garnishes:
- Melted white chocolate
- Sea salt
- Chopped nuts
- Sprinkles
Pairings:
- Milk or hot cocoa for a classic pairing.
- Coffee or tea for a more sophisticated pairing.
Suggested side dishes:
- Fresh fruit, such as berries or sliced apples.
- Ice cream or whipped cream for a decadent dessert.
Troubleshooting advice:
- If your cookies are spreading too much, try chilling the dough for longer before baking.
- If your cookies are too dry or crumbly, try adding a tablespoon of milk to the dough.
Food safety advice:
- Be sure to wash your hands and all equipment before and after handling raw cookie dough.
- Do not consume raw cookie dough, as it may contain harmful bacteria.
Food history:
- Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who ran the Toll House Inn in Massachusetts.
Flavor profiles:
- Sweet, buttery, and rich, with a hint of vanilla and white chocolate.
Serving suggestions:
- Serve warm or at room temperature with a glass of milk or a cup of coffee.
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