So its been a hot minute since I've posted here but I'm going to spare you the life story BS that no one reads on a food blog anyway and get right to the good stuff. Now I wouldn't typically give out my recipes but quarantine has got me doing crazy things and who am I to deny the people what they want. I'm sharing some of my friends favourite recipes to start, but let me know if there's anything else you feel like making!
My recipe book typically look a little like this (hot mess to say the least), so i'll spare you the trauma of deciphering it and give you some instructions, I GUESS.
So before we get started, everything is going to turn out better if you use a scale. If you don't have a scale, freaking get with the metric system already, it just wants to help!!! But seriously, it helps a ton to get consistent results every time you bake a recipe!
Just a tip if its your first time weighing your ingredients, it's OK if its not spot on (except for baking soda, for the love of god don't put over a gram extra)...you've got a bit of wiggle room for most ingredients within a few grams, depending on how much is called for in the recipe so don't stress .
I was feeling a little extra nice today so I converted the recipes into imperial for y'all, but its not a perfect conversion so I'm sorry in advance if it doesn't turn out exactly right!
ALRIGHT FOLKS HERE WE GO!
Chocolate Chip Cookies
225g butter (room temperature) (1 cup)
55g shortening (1/4 cup)
345g brown sugar (1 + 2/3 cup)
2 eggs (room temperature)
Vanilla & Caramel extract (as much as makes your heart happy)
Chocolate chips, duh! (if you have a nice chocolate bar, i'd recommend chopping that up and using it instead of chocolate chips, so much more delicious!)
1. Using a stand mixer with the paddle attachment or a hand mixer (or a really strong arm), cream the butter, shortening and sugar until light and fluffy.
2. Mix in both eggs, vanilla and caramel extracts until fully combined.
3. In a separate bowl, mix together all the dry ingredients
4. Add the dry ingredients to the butter mixture and stir until just combined (don't over-mix it!)
5. Mix in as many chocolate chips as your heart desires
6. Scoop out your cookies and roll it into a ball (I find about 2 tbps makes a good sized cookie) and let the dough rest in the fridge at least 30 minutes-- don't skip this!
7. Preheat your oven to 375 F while the dough chills and line a baking tray with parchment paper
8. Bake the cookies on the top rack for 10 minutes. At the 10 minute mark, turn your oven up to 385 without taking the cookies out, and bake for 2 more minutes. At this point your cookies should be golden but still feel a little gooey to the touch.
9. Let the cookies cool for about 5 mins on the baking tray, then transfer to a wire cooling rack
10. EAT THEM ALL
Super Chocolatey Brownies
55g oil (1/4 cup)
170g melted butter (3/4 cup)
210g sugar (1 cup)
220g brown sugar (1 cup)
4 eggs + 1 yolk (room temperature)
70g melted chocolate (1/2 cup)
1 tbsp vanilla
190g flour (1 cup)
100g cocoa (1 cup)
4g espresso powder (1 tsp)
8g Kosher salt (1 tsp) (or regular salt if that's all you have)
White chocolate chips
Dark chocolate chips
Or chop up some nice chocolate (oof, imagine some Lindt in these babies) for the ULTIMATE gourmet brownie
Preheat your oven to 350F
In a big bowl, whisk together the oil, butter, sugar and brown sugar.
Whisk in the egg yolks, chocolate and vanilla and mix until combined.
In a separate bowl, mix together the dry ingredients.
Mix into the butter mixture using a spatula until combined
Fold in chocolate chips
Line a baking pan with parchment paper and pour in batter. Top with extra chocolate chips and a sprinkle of course salt
Bake for 30-40 minutes-- the centre should still feel gooey, like way gooier than my picture, TRUST. Let it sit in the pan until cooled.
THATS ALL FOR NOW Y'ALL, THANKS FOR COMING OUT! Comment if there's other recipes you want me to share!