It’s almost spring and I thought I would add a little color to the chocolate chip cookie, which is one of my favorites. I used the same recipe but instead of chocolate chips, I used a 11.4 oz bag of M&M Easter Milk Chocolate Candies. The color of the candy in the store gave me the idea.
Oh, so yummy and so easy to make. The recipe here comes from the 1983, 12th edition of the Fannie Farmer Cookbook: 3 oz (85g) unsweetened chocolate, 6 T butter, 300 g sugar, 3 eggs, 1/4 T salt, 105 g flour and 1.5 teaspoons vanilla, mixed then baked for 40 min at 350 oven. Be sure and butter the pan-9 in square, before you start. I have skipped the nuts since some in my family do not like brownies with nuts. Cool for about 15 minutes then cut into 16 in squares.
Yes, there are a lot of cookbooks out there, but the Fannie Farmer Cookbook is one of my favorites. My 1983 version has become ragged, but I still use it today. Too bad there are not new editions published. Mine and the most recent version (published in 1996) was written by Marion Cunningham who died in 2012 at the age of 90.
Cookies usually are made with butter, sugar, and eggs. So, what’s wrong with adding some oatmeal and raisins, maybe to make cookies a little healthier? Easy to bake, and though quite soft when coming out of the oven, the cookies will become more firm once cooled.
Cultured butter comes from cream that is cultured with active bacteria, in a way similar to how yogurt is made. When used with these cookies, the taste is richer. This recipe comes from Melissa Clark at the New York Times.
There’s this New York Times recipe for chocolate chip cookies that was written by David Leite. It takes a “little” longer to make than the recipe that’s printed on the Toll House bag of chips. For this recipe, the dough has to be chilled for at least 24 hours-the longer time allows for the dry ingredients to soak up the wet ones. When I make the cookies, I weigh each one before baking-1.75 oz.