Tag Archives: chocolate chips

Dark Chocolate Oatmeal Cookies

20 May

I was craving dark chocolate yesterday, and I had a few free hours. I love spending my Sunday mornings baking and listening to NPR (how Chapel Hill I’ve become!). I whipped these up pretty quickly — they’re not hard to mix up, and they don’t take long to bake.

Mmm

They turned out kind of… weird. The flavor is AMAZING. Very rich and chocolate-y. But the texture was odd. The cookies held together just fine, but then have a sandy texture when you chew them. But still buttery, so kind of like greasy sand. There’s also hardly any oatmeal.

Chocolate-y

I’ll still definitely eat them, because as I said, the flavor is amazing. And the texture isn’t too weird. But I was kind of surprised they were weird. It seemed like this recipe had been posted by quite a few blogs, and none of them mentioned this issue. Maybe I didn’t follow the recipe somewhere. I dunno. Calling all bakers out there: Can you see anywhere in the recipe that you’d edit? I was surprised there was no egg… maybe it needs one or two? Or something else? What do you think?

Update: My coworker had one and said, “I don’t think it’s weird. It’s like a shortbread, which I guess makes sense if there wasn’t any egg in the recipe.” … So I guess she’s got a point! As I’m not the biggest fan of shortbread cookies, I don’t eat them often, so I didn’t really recognize the similarity until she pointed it out. 

Chip-tastic

Dark Chocolate Oatmeal Cookies from Epicurious

3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 heaping tablespoons traditional oats
1/4 cup semisweet chocolate chips

Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk first 4 ingredients in a medium bowl.

With an electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.

Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.

Bake cookies until center is slightly firm and top is cracked, about 16 minutes. Cool on sheet.

Tied up pretty

Linking up with:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Up from Covered in Grace
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

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6/7/8 Layer Magic Bars

1 Feb

Seven-layer bars are not anything new or exciting, but I had been craving these “magic bars” for days. I have no idea why — I haven’t had a seven-layer bar in years. But I pulled out my bar pan, and two trips to the grocery store later (I forgot stuff), I set to work on the bars. This is a classic recipe and can be found anywhere online or even on the back of a can of sweetened condensed milk. I probably know this one of the top off my head now, it’s so easy.

Graham Cracker & Butter Mixture
Once it was completely mixed, I pressed a small amount into each  of the 12 cups of the bar pan, pressing flat to make a solid crumb layer along the bottom.

Graham Cracker Crumb Layer
Then I set about filling up the layers. What I like about using the bar pan is that you can change up the ingredients. Someone doesn’t like nuts? Leave out the nuts on one row. No coconut? Leave out the coconut. What I don’t like about using the bar pan is that it takes more time, it’s difficult to spread the layers evenly, and it can be hard to remove the bars too. So if you want to use a normal baking pan and cut them into squares, that’s cool too.

Bar Layers
I managed to pry out a few bars and keep them whole, and they look delicious. (All the bars that I broke I dumped into a bowl and I just eat them with a fork. Talk about guilty pleasure.)

Magic Bars
I picked out the three best-looking bars and packaged them in a gift bag with a ribbon. Adorbs!

Magic Bars Gift Bag

I consider these true seven-layer bars because they include seven layers: graham cracker crust, white chocolate chips, dark chocolate chips, butterscotch chips, walnuts, coconut, and sweetened condensed milk. Other recipes do not include the white chocolate chips, but still call it seven layers by counting the butter that’s mixed into the graham cracker crust as a layer. And I call b.s. on that.

Be careful not to add in too much sweetened condensed milk, which is really easy to do in the small bar cups. I definitely should have used a spoon to drop in a small amount rather than being impatient and trying to pour it in. Some of my bars ended up with WAY too much sweetened condensed milk — these looked funny, and they were the ones that wouldn’t come out of the pan in one piece. Check out this picture — the bars in the front of the shot are nearly overflowing with sweetened condensed milk. Too much!Too Much!And next time I’ll probably add in the coconut at the end, after I spoon in the sweetened condensed milk. The coconut got kind of mushed under the weight of the milk, and it looks better when the coconut is fluffier.

Enjoy!

6/7/8 Layer Magic Bars

1 1/2 cups of graham cracker crumbs
1/2 cup melted unsalted butter
3/4 cup butterscotch chips
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1 cup chopped walnuts
1 cup shredded coconut
1 can of sweetened condensed milk

Preheat the oven to 350 F.

Mix the graham cracker crumbs and butter together. Press into the bottom of a bar pan or a 9×9 baking dish.

Layer on the chips and nuts evenly. Pour in the sweetened condensed milk. Spread the coconut evenly over top.

Bake for about 18 minutes, or until the edges are golden brown.

Let cool completely, and then carefully cut into squares and remove from pan.

Double Chocolate Brownies 3 Ways

22 Jan

I had the day off on MLK Day, so what better way to celebrate than make a batch of brownies from scratch? I cracked open my Martha Stewart Holiday Cookies magazine and got to work. (You can see a similar recipe of hers here, but the one in my magazine is slightly different, and that’s what I’ll outline below.) With one batch of brownies, I prepared 3 different types: double chocolate, chocolate chip, and rocky road.

I got to work by preheating the oven to 350 F and preparing my bar pan. I decided to use a bar pan instead of a traditional 9×13 pan for a few reasons: 1) It would make uniformly shaped brownies, 2) I would more easily be able to make multiple types of brownie without them running together, and 3) I got a bar pan for Christmas and hadn’t used it yet. I tried lining the bars with parchment paper because I was worried about them sticking, but that got really annoying after a while, so I gave up on that and just spread a little butter in the pan cups.

Parchment Paper
In a medium bowl, I whisked together 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

Dry Ingredients
In a large bowl, I melted 1 1/4 cups Ghiradelli semisweet chocolate chips and 1 stick of butter. I think the easiest way to do this is just microwave it in 30-second intervals, stirring well in between. (DON’T try to microwave it longer than that without stirring — the chocolate will seize up and become an unusable consistency. Then you’ll have to throw it away and start over, and there’s nothing much sadder than throwing away chocolate.)

Once it was melted, I stirred in 1 1/4 cups white sugar and then 3 eggs. Once those were incorporated, I slowly stirred in the flour mixture, stirring just until moistened. Then I filled six of the bar pan cups.

Batter
Halfway through, I stirred 1/4 cup Ghiradelli semisweet chocolate chips and 1/4 cup Ghiradelli white chocolate chips into the batter. (If you want chips in all your brownies, stir in about 1 cup of whatever combo of chips you like before you fill the pan.) I filled in the rest of the bar pan cups with this chocolate chip batter.

Filling the pan
I filled another bar pan with the rest of the batter — it only filled another 6 bar pan cups. For these, I baked them about 13 minutes.

Mmm... Brownie Batter
While I waited, I cut up 3 marshmallows into eighths and chopped up a handful of pecans.

MarshmallowsMarshmallows are so sticky! They kept sticking to my fingers, and when I tried to shake them off, they’d fly off and stick to the counter!

Pecans

I pulled the brownies out, topped each one with a few marshmallow and pecan pieces, and then baked them about 5 more minutes.

Rocky Road Brownies

For the plain and the chocolate chip brownies, I baked them about 18 minutes, until a toothpick I inserted into the center of a couple of them came out with only a few moist crumbs (unlike cakes and cupcakes, which should come out clean).

I ended up with 6 double chocolate brownies, 6 chocolate chip brownies, and 6 rocky road brownies. Delicious!

Brownies

How Sue Sees It:

– It’s pretty easy to impress people with an array of brownies by just adding various toppings in different stages of the baking process. Definitely try this! And create your own!
– Lining with parchment paper was a waste of time. It was difficult to get the paper to squeeze in there, and then since it wasn’t perfectly flat, the brownies came out all deformed because they oozed in between the folds of the paper. And it turns out that the pan is non-stick enough to not matter. A little butter in the pan just in case, and I only crumbled two brownies when removing them from the pan.
Deformed Brownie– When you pull the brownies out of the oven, let them cool in the pan for 15-20 minutes. Then remove them from the pan: Run a butter knife along the edges to loosen it up and then scoop them out with a fork. If they mush in on themselves, let them cool a little while longer before attempting to remove any more. (I think the two I crumbled were because I was too impatient and needed to wait for them to cool a bit more.)
– Eat one or two brownies yourself, with a fork straight out of the pan, while they’re still warm. The brownie is nice and warm, and the chips are all melted inside. OMG so good.