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Short entry #3: Books & chocolate chip cookie bars
I've been on a Discworld marathon, of sorts.
I quite liked Reaper Man - it was funny, but more moving than I expected, too.
Equal Rites and Sourcery were both very good, and I laughed quite a bit - no small compliment!
I've got to order the next couple in the series from the Library soon - probably tomorrow.
I stayed home today, incidentally. The winter storm warning this morning, coupled with surprising heavy snowfall when I got up, made that a pretty easy decision. I'm not going to drive 20 miles on slippery roads with Sebastian in the back seat - no way. His school closed early, incidentally.
I baked another batch of chocolate chip cookie bars today. I hadn't baked any in years, but decided to make some on a whim last week. Sebastian took one taste, and his eyes got huge. "These are the best brownies in the whole world!" he said.
I use the standard Toll House cookie recipie, with a few slight changes:
1. Double the vanilla extract, from 1 tsp to 2 tsp. That works for almost any baked goods; vanilla is magical.
2. Halve the chocolate chips. I did that, and even so the chocolate flavor is a bit overpowering; since the cookie part of the bar is SO delicious, that's a pity.
3. Make sure to use real butter, and make sure it's unsalted.
4. Instead of using 3/4 cup each of white granulated and brown sugar, I use one cup of dark brown sugar and one-half cup of granulated; it makes the cookies more flavorful and moist. I'm thinking of substituting light brown sugar for the 1/2 cup of granulated, actually.
5. Once I used a whole wheat flour instead of white flour. The results were very interesting; there was more texture and flavor, in a good way. But it wasn't necessarily better, so I don't use whole wheat flour as a rule. If I happened to have some, though, I'd probably consider using it.
6. As soon as I take the pan out of the oven, I put it on a cooling rack and cover it with a large baking (i.e. cookie) sheet. This seals in the moisture. The result is very moist and dense bars - they almost seem like cookie dough - but they are, in fact, completely cooked. And delicious.
I quite liked Reaper Man - it was funny, but more moving than I expected, too.
Equal Rites and Sourcery were both very good, and I laughed quite a bit - no small compliment!
I've got to order the next couple in the series from the Library soon - probably tomorrow.
I stayed home today, incidentally. The winter storm warning this morning, coupled with surprising heavy snowfall when I got up, made that a pretty easy decision. I'm not going to drive 20 miles on slippery roads with Sebastian in the back seat - no way. His school closed early, incidentally.
I baked another batch of chocolate chip cookie bars today. I hadn't baked any in years, but decided to make some on a whim last week. Sebastian took one taste, and his eyes got huge. "These are the best brownies in the whole world!" he said.
I use the standard Toll House cookie recipie, with a few slight changes:
1. Double the vanilla extract, from 1 tsp to 2 tsp. That works for almost any baked goods; vanilla is magical.
2. Halve the chocolate chips. I did that, and even so the chocolate flavor is a bit overpowering; since the cookie part of the bar is SO delicious, that's a pity.
3. Make sure to use real butter, and make sure it's unsalted.
4. Instead of using 3/4 cup each of white granulated and brown sugar, I use one cup of dark brown sugar and one-half cup of granulated; it makes the cookies more flavorful and moist. I'm thinking of substituting light brown sugar for the 1/2 cup of granulated, actually.
5. Once I used a whole wheat flour instead of white flour. The results were very interesting; there was more texture and flavor, in a good way. But it wasn't necessarily better, so I don't use whole wheat flour as a rule. If I happened to have some, though, I'd probably consider using it.
6. As soon as I take the pan out of the oven, I put it on a cooling rack and cover it with a large baking (i.e. cookie) sheet. This seals in the moisture. The result is very moist and dense bars - they almost seem like cookie dough - but they are, in fact, completely cooked. And delicious.
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I'd kill for a molten fudge cake right now!
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Can I steal your recipe? I've never tried making cookies/brownies before.
Cookies!
Actually, if you can get the larger semi-sweet chocolate chunks, I find them to be much better.
Just in case you don't have the recipe, here it is (with my modifications). I don't have metric measurements, unfortunately.
Ingredients:
1 cup (two sticks) softened butter (unsalted)
1 cup packed dark brown sugar
1/2 cup granulated or light brown sugar
2 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 eggs
1 cup (1/2 of a 12-oz. package) semi-sweet chocolate chips or chunks
1 package instant vanilla pudding mix, dry (optional)
1 cup small walnut pieces (optional)
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. If you're making cookies, you can also add a dry package of instant vanilla pudding mix; this makes the cookies a bit chewier and more moist. However, it's not necessary. You could probably also use pudding mix if you're making cookie bars, but I haven't bothered including it, myself.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture, a few large spoonfuls at a time. This is when the mixing gets hard! You can do this with a mixer or by hand - but if you do it by hand, be prepared for a real workout. The batter gets VERY stiff by the end. I use a KitchenAid mixer, myself. It's a bit of a strain on the motor, but better it than my arm! :D
Stir in chocolate morsels (and nuts, if you're using them; I don't). Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan or 13 x 9 inch brownie pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
You can substitute M&Ms or other types of small sweet morsels for chocolate chips. But semi-sweet chocolate chunks work best.
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I have to say, Sebastian and Teri are INSANE for those cookie bars. And I am, too; it's amazing how good they are. They don't last long!
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