Monday, September 1, 2008

kosher salt vs. table salt

So, I had some time to do baking this weekend, unfortunately didn't bake on Monday... and another lesson learned: kosher salt makes cookies saltier. *edit: apparently, kosher salt ISN'T saltier... so now, I dunno why it tasted salty. >> NOW I do, I added 1 1/4 tsp salt... oops. I wrote it down wrong. :(

2.25C AP Flour
2/3C Cocoa Powder
1 tsp baking soda
1/4 tsp salt (I used kosher salt...)
1C (2 sticks) butter, softened
3/4C Gran. Sugar
2/3C Packed Brown Sugar
1 tsp vanilla extract
2 large eggs
1 bag (12.5oz) mint chips (Since I couldn't find any, I used chopped up Andes mints. I also divided the dough so I could also use up the remaining mini PB cups from the brownie disaster and make Chocolate PB Cookies.)

Combine flour, coca, baking soda, salt.

Beat butter, sugars, vanilla until creamy.
Add eggs, one at a time.

Gradually beat in flour mixture. I did the first "half" of mixing with the mixer, then switched to by hand. As as the original recipe said, it is a STIFF DOUGH!

Stir in the chips (mint or PB, whatever you like). Drop onto ungreased baking sheets.

Bake 350 degrees. I upped the time from the 9-11min as stated in the original recipe, to 13-15 minutes. (My first 11min batch came out moist, but a little to moist for me.)

Yields about 3 doz. using a medium cookie scooper.

Notes: The cookies came out "nibbler" sized, which is very nice for sharing! I may have beat the butters and eggs too much and they came out to be really fluffy cookies, but that wasn't much of a bad thing. Maybe unexpected since they didn't flatten out much in the oven.

ALSO, I did make my "eggie in a basket". YUM!

I'll be baking some banana bread in the next day or so! So let's all look forward to that!

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