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Chocolate Chip Cookies without Chocolate Chips
Created by: Howcan Team
Ingredients
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of unsalted butter, softened
- 3/4 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 1 teaspoon of vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
- In a large bowl, cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, 3/4 cup of packed brown sugar, and 1 teaspoon of vanilla extract until smooth.
- Beat in the 2 large eggs one at a time until well blended.
- Gradually stir in the flour mixture until just blended.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 8 to 10 minutes, or until golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The history of chocolate chip cookies without chocolate chips dates back to the 1930s when Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, accidentally created the iconic treat. She intended to make regular chocolate cookies but ran out of baker's chocolate, so she substituted it with broken pieces of Nestle semi-sweet chocolate, expecting it to melt and spread throughout the dough. Instead, the chocolate retained its shape, giving birth to the first chocolate chip cookie. Today, the best version of this classic treat can be found in traditional American bakeries, where the key lies in achieving the perfect balance of buttery, vanilla-infused dough and rich, gooey chocolate.
25 min
24
150 calories
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