![]() Have you ever made cookies and they’ve spread like crazy when you baked them and caused you to get incredibly frustrated with yourself for failing to bake the “easiest thing ever”? If you ARE using one though, dig out your creaming attachment and get that puppy goin’. I only got a KitchenAid for Christmas a year ago and even though I love that baby with all my heart and soul, you don’t need one! I think I had better arm muscles when I didn’t have one, actually. All throughout college and my former life, I always creamed everything by hand using a large wooden spoon. In another bowl, cream together two sticks of your now soft butter, along with two cups of packed dark brown sugar.Ī quick note here. Whisk it together really well and set that bowl aside. I set two sticks on the counter this morning and then went and ran around the lake while they came to room temperature.Īnyways, first thing you need to do is whisk together two and a half cups of flour, a teaspoon of baking soda and a teaspoon of sea salt. Now, well you don’t brown the butter in this recipe, you do need to soften it. I will tell you, however, that they are delicious when sandwiched together with vanilla bean ice cream or made into chocolate chip whoopie pies with buttercream inside.Īnd while I love this recipe, what follows is closest to my heart. I can’t tell you how many batches of these cookies I’ve made in the past six years. ![]() In reality, I discovered these cookies in college but have been baking them ever since! I swear! There are so many reasons why I adore (read: obsess over) these cookies, but mainly because they are made with one hundred percent dark brown sugar, producing a very chewy cookie with a deep, complex sweetness to it. You know, the chocolate chip cookies you’ve been baking since you were old enough to stand and your mom would hand you down the spoon to lick. ![]() A few weeks back I introduced you to BethT’s Perfect Chocolate Chip Cookies…
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