Yes, yes, a lot of everyone’s New Year’s Resolutions probably included “lose weight” or “eat healthier,” but I just couldn’t resist sharing my two new favorite recipes with the Odyssey community. It just seemed unfair! These recipes were completely gobbled up by my family.
Now, I wish I could channel my inner food blogger and write a detailed post about how I just whipped these up for some party and present beautifully edited photos detailing the baking process, but that simply didn’t happen. These desserts were made on a whim.
Before I post the two recipes, I wanted to add that in both recipes I substituted the sticks of butter for sticks of Crisco.
Well, here you have it:
Pinch of Yum’s Chocolate Chip Cookie Brownies
Instructions:
Stuck on Sweet’s Bakery Style Chocolate Chip Cookies
Instructions:
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
2. In a medium bowl, mix dry ingredients - flour, baking soda, baking powder, and salt; set aside.
3. In a stand alone mixer fitted with a paddle attachment (can use hand held too), cream together butter and granulated sugar and brown sugar. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mixture may look lumpy.
4. With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together, it may be a little crumbly which is totally fine! You do not want to over mix the dough, otherwise the cookies can flatten when baked.
5. Lastly, mix in chocolate chips. Place dough in refrigerator for 30 minutes - 1 hour to firm up. Dough will be pretty firm already, but I find that cooled dough bakes better. If the dough is too warm or sticky, the cookies may flatten out.
6. Drop heaping spoonfuls of batter onto the baking sheet. Mine were about 3-4 tablespoons each.
7. Bake for 9-12 minutes (baking time will depend on oven) until edges are golden. Let cool on baking sheet for a few minutes than transfer to cooling rack.
Sorry to break your New Year's Resolution!
