Tag Archives: chocolate chips

Bombshell Blondies

14 Dec

We all know blondies have more fun and I’m here to prove it to you.

Now, I like a good brownie now and again, but I will tell you there is not too much variation when the point is chocolate, chocolate, and more chocolate.

But blondies on the other hand are like a blank canvas, waiting for the artist to color it in.

And usually folks fall on one side of the camp or the other, and I am on Team Blondie all the way.

I am not a chocoholic as many people proclaim to be.

Carboholic, yes (see All Hail Kale), but chocolate, not so much, and prefer it as more of an accent to something else rather than the main attraction.

I’ve been asked what the difference is between these and a “pan cookie” and I can tell you that this isn’t any old drop cookie recipe shoved into an 8 x 8 pan. Instead, it is a carefully thought out combination of ingredients, each having its own special job, but together create a taste explosion.

The texture, chewy and dense, will satisfy the most hardcore brownie lover (you are a tough bunch, btw).

The sugar and butter caramelize and people will ask what your secret ingredient is, and even try to guess (butterscotch, caramel, toffee). But no, alas, it is just the transformation of seemingly everyday things that creates this illusion.

And as for the kosher salt, well, this in fact is key here. It gives the blondies balance so they do not come off cloyingly sweet or garish in their dessert-ness, and instead create a depth that brings out all of the other flavors, especially enhancing the bit of chocolate that goes in.

These are buxom blondies, that eat like a meal with their hearty, toothsome, cakey texture, the meatiness of the nuts, the ever-pleasant burst of chocolate in every bite. They sit in all their glory on their plate waiting for someone to fall game to their voluptuous appeal, laden with deliciousness.

This is dessert after all and it doesn’t play fair.

But alas, life is not always fair, and blondies really do have more fun. Feel free switch it up and add raspberries and coconut, or chopped peanut butter cups, or nothing at all.

But this is how I like it and I am a fun gal, after all.

Me being fun

Me being fun


Bombshell Blondies

2 sticks unsalted butter

2 1 ½ cups firmly packed light brown sugar

2 large eggs

1 teaspoon vanilla

½ cups all-purpose flour, spooned into the measuring cup and then leveled

1 teaspoon baking powder

½ teaspoon kosher salt, slightly rounded

¾ cups semi-sweet chocolate chips (okay, make it heaping if you must)

¾ cups chopped pecans

1. Preheat oven to 350° F. Butter an 8 x 8 or 9 x 9 square baking pan. Line the pan with a piece of parchment paper, leaving an overhang on 2 sides; then butter the parchment (the butter here will help form a crisp exterior).


2. In a large bowl, melt the 2 sticks of butter in the microwave and let cool for a few minutes.

melt the butter

melt the butter


3. Meanwhile, in a medium bowl, whisk together the flour, the baking powder, and salt; set aside.


4. Into the large bowl with melted and slightly cooled butter, whisk in the brown sugar, eggs, and vanilla until smooth.  Add the flour mixture and mix until just combined (do not over mix). Fold in the chocolate chips and pecans.

add the sugar

add the sugar



yin yang of chocolate and pecans

yin yang of chocolate and pecans

stir to combine

stir to combine


4. Spoon the batter in the prepared pan and even out the top.

scoop the batter on the parchment paper

scoop the batter on the parchment paper

spread evenly

spread evenly

5. Bake until a knife inserted in the center comes out clean, 40 minutes for a 9 x 9 pan, and 45 minutes for an 8 x 8. Let cool completely in the pan on a rack.  Holding the paper overhang, lift out the blondies. Cut into 16 squares (or cut them again to make 32 slices or triangles).


We are all fun over here at my house!

We are all fun over here at my house!


Cloud Cookies, aka Chocolate Chip Meringues

25 Nov

It is just after Thanksgiving and probably best to take it a little easy when it comes to eating dessert.  If your family served nine kinds of pie—This. Means. You.

I don’t mean anyone should skip dessert entirely—I would never suggest anything as radical as that—but here is an opportunity to eat something a little lighter.

I wouldn’t call this healthy or good for you, but honestly, it is not too bad, as far as desserts go.

These are easy to make, so if you just spent days cleaning and cooking for T-Day, then this is surely the way to go. And you probably have all of the ingredients in your house already, since there are only four. But note: don’t make these on a rainy or humid day—ironically these Cloud Cookies won’t turn out.

It starts off simply–first you take three large eggs and leave them at room temp for about an hour or so. If you don’t have time to spare, then take your three eggs and put them in a bowl of hot tap water for 5 minutes.

Preheat your oven to 275° F and line a large baking sheet or two with parchment paper and set aside.

Next, you crack the eggs, and separate the white from the yolk using any one of the following methods:

1. Pour the yolk from shell-half to shell-half, letting the white drip down into a bowl.

2. Crack the egg into a bowl and carefully reach in and take the yolk out with your hand.

3. Buy a fancy-schmancy egg separator from a high-end food store and let gravity do the work.

Put your room temperature egg whites and a pinch of salt into the bowl of a stand mixer.  And yes, you can use a hand-held mixer if that is what you have.  Let the eggs whip for a few minutes on high until billowy peaks form. Add half of the sugar and beat some more.

Add the rest of the sugar, so as not to deflate your whipped whites, and continue to whip until glossy firm peaks form.

At this point their shiny white ethereal beauty will tempt you to stick a finger in to taste, as they will resemble the most gorgeous bowl of whipped cream, but I’d advise against this as salmonella is an ever-looming threat of un-cooked eggs.

Resist, and then finally, fold in the chocolate chips.



For the next step you could pipe them prettily onto your baking sheet, but I say, just grab two spoons and go for it.


A spoonful…

Take a small spoonful and use the second spoon to push it off to make little dollops in rows leaving a little space between each. Don’t worry about making them perfect—they are much more fun to eat when they have a little bit of personality.


Little spoonfuls

Bake time will be an hour total, but don’t think of this as baking per se, but instead think of it as a drying out process that will give the cookies their magical crispiness. Place them in the oven for 30 minutes at 275°F. And then lower the temp to 250°F for the final 30 minutes.


Little clouds

Remove the cloud-like meringues from the oven and let them cool on a rack, although admittedly, I never can wait and always burn my tongue a bit. When you sink your teeth into these and experience the sugary sweet shattering of the meringue’s exterior and are rewarded with a little burst of chocolate in each bite, you will be pleased.


Warning: be sure to eat over a plate as sugary shards will fly:

Once bitten


Cloud Cookies or Chocolate Chip Meringues

  • 3 egg whites, at room temp
  • Pinch of salt
  • ¾ cups sugar
  • ¾ cup chocolate chips
  1. Preheat oven to 275°. Line a large baking sheet with parchment paper and set aside.
  2. Place egg whites in the bowl of a stand mixer with a pinch of salt. Whip until they go from clear to white and frothy and keep mixing, stopping to check when soft peaks form.
  3. Add half of the sugar and continue to whip until firm peaks form.
  4. Add the rest of the sugar and whip until glossy.
  5. Gently fold in the chocolate chips.
  6. Using two spoons place dollops of the mixture onto the parchment paper in rows.
  7. Place in the oven for 30 minutes. Then lower the oven temp to 250° and let bake for another 30 minutes.
  8. Remove trays from the oven to a rack and let cool.




All gone.





Not-For-Cookie-Monster Chocolate Chip Cookies

17 Jan

That’s right, you heard me. I wouldn’t in a million years share these with Cookie Monster. Now, before you jump to conclusions, wondering what kind of person would say such a thing, I can explain. 

Cookie Monster will eat ANY cookies. He does not have a discriminating palate and likes them all equally: oatmeal raisin, peanut butter, sugar cookies. He shovels them in with wild abandon and shows no respect for either the cookie or the cookie maker.  About now, you, the reader, are thinking that you have much more in common with Cookie Monster than you do with an elitist like me. Perhaps you think I am cruel to speak ill of the precious puppet that defined the eating habits of a generation. But stick with me.
Cookie Monster does not taste his food. Tasting involves biting, chewing, and swallowing, and he does none of those things. He is not, shall we say, a monster in the moment.
The cookies don’t make it far into C.M.’s mouth and make a mighty mess that I am sure makes his mother feel blue. Not to mention it is a waste of perfectly good cookies on the floor.
Now of course we can all relate to the joy he feels; the kid in all of us knows what this is like. But it can be done with dignity.
Even my four-year-old will take time to savor a cookie. And my eighty-three-year-old dad, who bears more resemblance to Cookie Monster than I should admit, in appearance, eating habits, and voice, who will tell you he came to America to eat cake for breakfast, appreciates when a cookie, these cookies in particular, are (in your best Cookie Monster voice) mmmmm…good!
Now, if you like fluffy-thick-cake-like cookies, these are not the ones for you. Although I will argue that you cannot help but love these too. These cookies, like me, try their darndest to make everyone happy: thin, crispy, chewy, chunky. When I eat them, I wonder how one cookie can be all things to everyone, but this one can.
And when you make and eat these, you will see that this is a simple cookie, and whether you eat one or one hundred and one, these are meant to be savored.
There are a few guidelines to making these, but they are very simple:
 First, have all ingredients at room temperature. The butter and the egg will not perform correctly if taken straight from the frigid climate of the refrigerator. It really is no effort at all to leave them on the kitchen counter for an hour or so while they keep each other in good company.
Second, use good quality ingredients. Sure you CAN use any flour, butter, vanilla, and chocolate but just because you CAN do something doesn’t mean you SHOULD do something. Instead, and if you want to these to live up to my promise of perfection, then you must heed my words. European style butter, such as Plugria, will do wonders for the taste and texture of this cookie. The vanilla matters too—none of that imitation stuff here. Whether you use McCormick or Penzey’s, Nielson Massey or Watkins, just make sure it is the real deal. The flour must be unbleached, and preferably King Arthur, but Gold’s will do. And for chocolate, you are expecting me to say here that the better the chocolate the better the cookie, but instead I will tell you that the secret weapon is using a mixture of chocolate chips (pick 2): minis, chunks, chips, dark, milk, semi-sweet, and you will wow even the most jaded chocolate chip cookie eater. You might even make good ol’ C.M. stop in his tracks to taste this cookie.
The last couple of words of wisdom here: have all ingredients measured and close at hand. And while baking these, one tray at a time (none of that double rack rotating halfway through business), don’t leave the kitchen. Be there for your cookies to remove them right on cue.
So, stop and smell the cookies, but be sure to really savor them too.
For the cookie monster in all of us:
Not-For-Cookie-Monster Chocolate Chip Cookies
  • 1 ½ cups all-purpose unbleached flour
  • 1 ½ teaspoons baking soda
  • ½  teaspoon salt
  • 1 ½ sticks unsalted butter, at room temp.
  • ½ cup granulated sugar
  • ½ cup light brown sugar, firmly packed
  • 1 large egg, at room temp.
  • 1 teaspoon pure vanilla extract
  • 1 cup assorted chocolate chips (see above)
  • 1 cup chopped nuts, optional (pecans are my fave!) 
1.      Preheat oven to 350°. Line 2 baking sheets with parchment paper.
2.      In a medium bowl whisk together the flour, baking soda, and the salt.
3.      In a large bowl, place the butter and both sugars and cream together using an electric mixer for about 3 minutes until smooth and fluffy. Add the egg and the vanilla and mix well.
4.      Add the flour mixture and mix well. Add the chocolate chips and nuts and mix until just combined.
5.      Using a medium sized cookie scoop drop dough onto the baking sheets, leaving a couple of inches between them. Bake for about 10 minutes or until golden.
6.      Let the cookies cool on the baking sheet for a minute or two and then remove them to a cooling rack. Eat them warm or cool, but for the love of cookie monster, eat them slowly.
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